Description
A refreshing and festive Honeycrisp Apple Red Sangria blending cinnamon, fresh fruits, and a medley of red wine, brandy, and apple cider. Perfectly chilled for a cozy gathering, enhanced with optional cinnamon-sugar rim and a splash of club soda for added fizz.
Ingredients
Scale
Main Ingredients
- 3 cinnamon sticks, plus more for garnish
- 2 Honeycrisp apples, sliced into 1/4-inch slices (about 2.5 cups slices)
- 1 orange, thinly sliced
- 1 (750 ml) bottle red wine (light-bodied, dry, fruity such as tempranillo or garnacha)
- 1 and 3/4 cups (420 ml) fresh apple cider (unfiltered, non-alcoholic)
- 1/2 cup (120 ml) brandy (apple-flavored or ginger-flavored preferred)
- 1/4 cup (60 ml) orange juice (or juice from 2 medium oranges)
- 2 tablespoons (30 ml) lemon juice
- club soda, to taste
Optional Cinnamon-Sugar Rim
- 3 tablespoons (37 g) granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Combine Ingredients: Place the cinnamon sticks, sliced Honeycrisp apples, and orange slices into a large 2-quart pitcher. Pour in the bottle of red wine, fresh apple cider, brandy, orange juice, and lemon juice. Stir gently to combine.
- Chill and Infuse Flavors: Cover the pitcher and refrigerate for 6 to 24 hours to allow the flavors to meld together. This resting time is critical for a well-balanced sangria.
- Adjust Sweetness: After chilling, taste the sangria. If a sweeter flavor is preferred, stir in 1 to 2 tablespoons of granulated sugar, honey, or agave syrup until dissolved.
- Prepare Cinnamon-Sugar Rim (Optional): Mix granulated sugar and ground cinnamon on a shallow plate. Moisten wine glass rims with water, then invert and dip into the cinnamon-sugar mixture to coat the edges.
- Serve: Pour or ladle the sangria into glasses including some fruit slices. Add a splash of club soda to each glass for a refreshing fizz. Garnish with a cinnamon stick if desired. Avoid adding ice directly to the pitcher to prevent dilution.
Notes
- Sangria is best made ahead and allowed to rest for at least 6 hours or up to 24 hours in the refrigerator to develop deep flavors.
- Use an affordable, light-bodied dry red wine such as tempranillo, garnacha, pinot noir, or malbec. The wine choice should be dry and fruity.
- White wine can be substituted for red if preferred; choose a dry, light, and fruity white wine.
- Use non-alcoholic, unfiltered apple cider for best flavor; avoid hard cider or apple cider vinegar.
- Brandy adds depth; apple or ginger-flavored brandy is ideal but can be replaced with triple sec or extra apple cider if skipped.
- Do not add ice directly to the pitcher as it waters down the sangria. Add ice to individual glasses instead.
- Special tools recommended: Large pitcher and wooden spoon for mixing.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 150
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
