autumn sangria

For those of you who feel a pang of sadness with the realization that summer is over, let this beverage help you transition into the fall season. For the rest of us who were counting down the days until we could finally start wearing our favorite sweaters again, this is a no-brainer. In my world, the seasons are best described as follows: fall, post-fall, purgatory, and pre-fall. None of this fall, winter, spring, and summer business.

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This sangria is perfect for warm fall days where an iced drink is still the beverage of choice, yet allows you to enjoy the fruit and spices of autumn. Basically it’s apple pie in a cocktail. You’re welcome.

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AUTUMN SANGRIA

makes approximately 7 servings sangria (12oz per serving, including chopped fruit)

3 cups apple cider
1/4 teaspoon ground cloves
1 tablespoon fresh ginger, grated
1/2 teaspoon ground cinnamon
2 cinnamon sticks
2 small to medium sized apples, I used honeycrisp
2 small to medium sized oranges
1 cup Applejack brandy
1 750mL bottle white wine (Sauvignon Blanc, Pino Grigio, dry Riesling, or Moscato for a sweeter touch)
1/3 cup Grand Marnier

In a medium pot, heat cider, cloves, ginger, ground cinnamon, and cinnamon sticks on moderate heat. Meanwhile, cube 1 apple and 1 orange, leaving peel on, and add to cider. Bring cider to a low simmer for 10 minutes, uncovered. Remove from heat and cool for 15 minutes, then strain into a large pitcher or container, pressing the fruit into the sides of the strainer to release their remaining juice.

Julienne the remaining apple and cube the orange, leaving peel on both. Add to the strained cider. Pour in the Applejack, white wine, and Grand Marnier and put in refrigerator until cool (about an hour if you can wait that long).

When cool serve in a tumbler glass (optional to add ice).

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