Honeycrisp Apple Sangria
Red wine, apple cider, brandy and fresh honeycrisp apples left to mingle overnight, then served in cinnamon-sugar rimmed glasses with a splash of club soda.
Honeycrisp Apple Sangria
Course: DrinksDifficulty: Easy6
servings20
minutes8
hoursRed wine, apple cider, brandy and fresh honeycrisp apples left to mingle overnight, then served in cinnamon-sugar rimmed glasses with a splash of club soda.
Ingredients
1 bottle (750 ml) red wine
14 ounces apple cider
4 ounces brandy
2 ounces orange juice
2 ounces lemon juice
3 cinnamon sticks
2 honeycrisp apples, chopped
1 orange, thinly sliced
Club soda, to top each glass
1 ounce honey or agave, optional, to taste
2 tablespoons ground cinnamon, for the rim
2 tablespoons sugar, for the rim
3 cups ice, for the glasses
6 cinnamon sticks, for garnish
Directions
- Chop the honeycrisp apples into bite-size pieces and slice the orange as thinly as you can. An apple corer and slicer speeds this up.
- Place the cinnamon sticks, apples and orange slices in the bottom of a large pitcher.
- Pour in the red wine, apple cider, brandy, orange juice and lemon juice.
- Stir to combine and make sure the fruit is under the liquid.
- Cover and refrigerate for 6 to 24 hours, until the apples taste of wine and cinnamon.
- Taste before serving. If you prefer it sweeter, stir in 1 ounce of honey or agave.
- Mix the cinnamon and sugar on a small plate, moisten the rim of each glass with water and dip it in. A three-tier glass rimmer keeps the coating even.
- Fill the glasses with ice and pour in the sangria, with some fruit in each.
- Add a splash of club soda to each glass for a fizzy finish.
- Garnish with a cinnamon stick.
Notes
- To make it without alcohol, replace the wine with dark grape juice, the brandy with extra cider and the club soda with sparkling water. Without the soda it keeps covered in the fridge for about 3 days. Cut the apples just before mixing so they do not brown. Rim the glasses only when you are ready to pour.
Honeycrisp Apple Sangria overnight
An overnight rest lets the apples take on the wine. Honeycrisp stays crisp, red wine and cider add depth, and a little orange and lemon juice keeps it bright. A rim of cinnamon sugar finishes the glass.
Chop the apples just before mixing so they do not brown.
Swaps
Pear cider works for apple cider. Rum can replace brandy. Merlot or Zinfandel are good wine choices.
Rim the glasses only when you pour. The sugar melts if the glass sits.
Serving and storage
Top each glass with club soda. Serve with sharp cheddar, roast chicken or pumpkin bread. Without the soda, the pitcher keeps in the fridge for about three days.
A note on the rim
Mix cinnamon and sugar on a small plate, wet the glass rim with a bit of orange juice, then dip it. Do it right before pouring, or the sugar melts. Cut the apples at the last minute and toss them in lemon juice if you are chopping early. The overnight chill makes the flavor, so plan ahead.
Honeycrisp Apple Sangria at a glance
- Prep time: 20 minutes
- Servings: 6 servings
- Ingredients: 14, led by bottle (750 ml) red wine, apple cider, brandy, orange juice
Tips for Honeycrisp Apple Sangria
To make it without alcohol, replace the wine with dark grape juice, the brandy with extra cider and the club soda with sparkling water. Without the soda it keeps covered in the fridge for about 3 days. Cut the apples just before mixing so they do not brown. Rim the glasses only when you are ready to pour.
Honeycrisp Apple Sangria FAQ
How many people does Honeycrisp Apple Sangria serve?
This recipe makes 6 servings.
What do I need to make Honeycrisp Apple Sangria?
14 ingredients, led by bottle (750 ml) red wine, apple cider, brandy, orange juice. Amounts are in the recipe card above.
Part of: 25 Easy Fall Sangria Recipes for Thanksgiving and Cozy Nights
