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First of all, apple beverages are delicious. Let’s get that clear. Apple juice, apple wine, apple cider. LOVE, love, love. So, naturally, upon discovering this autumn apple cider champagne sangria recipe on the beautiful blog kirantarun, it had to be made!
Confession: I totally made this for Thanksgiving last year, but was lazy about sharing it with the blogosphere. However, the good news is I loved it so much that I am making it again and choosing to be less lazy. 🙂
My days journey toward sangria began with a LOT of apples. I started by making cider, which basically equates to cutting up said lot of apples and boiling them for hours. Then, the liquid gets separated from the rest of the apple remains through a process I have not quite mastered, as it takes me about 3 different strainers and at least that many bowls and pitchers to accomplish. So worth it though. And don’t worry about the non-liquid part of that apple boil because that got turned into apple butter! Also takes several hours of boiling. Also so worth it!
I could talk more about the cider and butter, but right now, this is about sangria. (However, if you have the time to make cider and/or butter and have your house smell like apples and cinnamon all day long, I highly recommend it)
Back to the sangria…delicious, crisp fall holiday feeling, spicy fig and cranberry soaked sangria. Yum.
3 apples, sliced (I used a couple different types…honey crisp are great!)
1/2 cup dried cranberries
1/2 cup halved dried figs
1 cup fruity red wine (I used Merlot)
3 cups apple cider
4 whole cinnamon sticks
1/2 tbsp whole cloves
1/8 tsp grated nutmeg
something bubbly or sparkly like champagne (I use a sparkling muscat from a local winery for this)
1. Combine the ingredients (less the sparkly) and let them soak together (overnight, if possible).
2. When ready to drink, pour into glass and top off with whatever type of bubbles or sparkles you choose.
Again, this was totally inspired by this post. (thank you)
I will post more pics later. 🙂
Cheers and Happy Holidays!