I have often associated sangria with summer. There is just something about that fruity sweet wine mixed with delicious liquor soaked fruit and sings outside summer party.
As I stared at a bowl full of honeycrisp apples I knew I had to do something with them before they went to waste. I searched online and found a lovely autumn inspired sangria. It mixes deep fragrant flavors of cinnamon, ginger and cloves with light crisp citrus flavors. It would be perfect for a party and even better for a girls night!
My favorite part of the sangria was munching on the apples that were left over. Amazing! The great thing about using honeycrisp apples is that they are crisp (the name really does fit the product), hold up great to soaking and still keep some of their natural sweetness. If you are planning a party I seriously recommend making this. I used one of my favorite un-oaked chardonnays (Wishing Tree) but feel free to use whatever un-oaked you prefer.
Honeycrisp Apple Sangria
Yield: 5 - 6 cups
Prep Time: 20 minutes + overnight sitting
Cook Time: 0 minutes
Total Time: 30 minutes + overnight sitting
2 honeycrisp apples
One 750-milliliter bottle un-oaked Chardonnay
1/2 cup peach schnapps
1/4 cup orange blossom honey
2 oranges- 1 quartered
1 lemon - quartered
1 lime - quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Source: Adapted from Adam Seger & Food and Wine Magazine
Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, schnapps and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight. (If you don't want to wait that long at least give it 4 hours)
Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange.