Description
Tangy Apple Cider Sangria with Spiced Fruit is your perfect fall sip! Enjoy crisp cider, wine & warm spices. Ideal for parties or cozy nights.
Ingredients
- Liquid Base:
- Dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
- Unfiltered apple cider
- Brandy
- Fresh lemon juice
- Spiced Fruit:
- Red apples (e.g., Honeycrisp, Fuji), cored and chopped
- Orange, thinly sliced
- Fresh cranberries
- Cinnamon sticks
- Star anise pods
- Sweetener & Spice Boosters:
- Maple syrup
- Whole cloves (optional)
- Garnish:
- Fresh rosemary sprigs
- Extra apple slices
Instructions
- Prep Your Fruit: First things first, get those apples and oranges ready. I usually core the apples and chop them into about 1-inch pieces; no need to peel, hon, the skin adds color and texture! Slice the orange into thin rounds. Toss both of these into your biggest pitcher or punch bowl, along with the fresh cranberries. Honestly, this is where I always forget to wash the fruit thoroughly, so don’t be like me – give them a good rinse first!
- Infuse the Spices & Sweetener: Next, add your cinnamon sticks, star anise, and whole cloves directly to the fruit in the pitcher. Then, pour in the maple syrup. Give it a gentle stir. This step is crucial because it allows the spices to start mingling with the fruit, creating a lovely aromatic base for your Tangy Apple Cider Sangria. I once skipped this, just dumping everything in, and the flavors weren’t as deep, oops!
- Combine the Liquids: Now for the liquid magic! Pour in your dry white wine, apple cider, and brandy. Finish it off with a good squeeze of fresh lemon juice. The scent of the apple cider and spices starting to blend is just wonderful, honestly. Give everything another gentle stir to make sure all those lovely flavors are beginning their journey together. It should look vibrant and inviting already, a real Tangy Apple Cider Sangria!
- Chill and Mingle: Cover your pitcher and pop it into the fridge for at least 2 hours, or even better, overnight. This is the hardest part for me, waiting! But trust me, this chilling time is essential. It allows all the flavors to truly meld and the fruit to soak up all that boozy, spiced cider goodness. I’ve tried to serve it after only an hour, and it just wasn’t the same; the flavors were flat. Don’t make my mistake!
- Taste and Adjust: After chilling, give your Tangy Apple Cider Sangria a little taste. Is it tangy enough? Sweet enough? Sometimes I add another splash of lemon juice if I want it brighter, or a tiny bit more maple syrup if my cider was particularly tart. It’s your kitchen, your rules! This is where you can really make it your own, reflecting your personal preference. It’s all about finding that perfect balance.
- Serve It Up: When you’re ready, give the sangria a final stir. Ladle it into glasses, making sure each serving gets a generous amount of that delicious, spiced fruit. The fruit will be plump and bursting with flavor. For a final flourish, I love adding a fresh rosemary sprig to each glass – it adds an unexpected herbaceous note and looks so elegant. The result should look vibrant, smell like a cozy autumn day, and taste absolutely divine!