Apple Cider Sangria
Crisp white wine, fresh apple cider and brandy steeped with apples, pomegranate and cinnamon, then lifted with ginger beer. A pitcher drink for fall parties.
- 750 mldry white wine(sauvignon blanc or pinot grigio)
- 2½ cupsapple cider
- ½ cupbrandy
- ¼ cuporange juice
- 2 wholeapple(Honeycrisp, chopped)
- ⅝ cuppomegranate seeds
- 2 wholecinnamon stick(3-inch sticks)
- 12 ozginger beer(chilled)
- 1Add the wine, apple cider, chopped apples, pomegranate seeds, brandy, orange juice and cinnamon sticks to a large pitcher.
- 2Cover and refrigerate for about 2 hours, stirring now and then.
- 3Remove and discard the cinnamon sticks.
- 4Just before serving, stir in the chilled ginger beer.
- 5Pour into glasses, spooning some apple and pomegranate into each one.
- 6Cover and refrigerate leftovers for up to 4 days.
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Apple cider sangria is a modern autumn take on white sangria, trading the usual summer fruit for apple cider, crisp apples and warm cinnamon. Across Taste of Home's test kitchen, Sally's Baking Addiction, Celebrating Sweets, Love & Lemons, MasterClass and The Social Sipper, the build is remarkably consistent: one bottle of dry white wine such as sauvignon blanc or pinot grigio, about two cups of cider, a splash of brandy or orange liqueur, sliced apples and cinnamon sticks, chilled in a pitcher and finished with something bubbly just before serving. This version follows Taste of Home's tested proportions, which add pomegranate seeds for color and a can of ginger beer for spice and fizz.
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