Wednesday, October 30, 2013

Fall Sangria

It's no secret that I'm a big fan of Sangria so when it was decided that my med school friends and I were going to have an early Halloween party this past weekend I knew I wanted to create a delicious beverage for us to enjoy as we let off some steam. 

While the summer Sangria was a huge hit, the fruit for it isn't in season anymore so I needed to change things up. Enter this Fall Honeycrisp Sangria!
It would have been wonderful for me to have taken a picture of the final product but that was just asking too much. I'm just happy I was able to pull something tasty together as well as a DIY costume after a morning full of exams. Trust me when I say the drink looks very festive with all the fruit as the final product.

Honeycrisp Apple Sangria
Recipe from here (with a few changes)
Prep Time: 15 min || Cook Time: 4 hours (or overnight)

  • 5 honeycrips apples, cored and cubed
  • 1 orange, quartered 
  • 2 lemons, sliced into rounds
  • 1 lime, sliced into rounds
  • 2 cinnamon sticks
  • 1/3 cup orange blossom honey
  • a pinch of ground nutmeg & ginger
  • 1 cup peach schnapps
  • 2 750 ml bottles of Chardonnay 
  • 2 L club soda
  • Ice
Cut up fruit and place in large container with wine, peach schnapps, honey, spices and cinnamon sticks. Stir and refrigerate overnight or for at least 4 hours. Add in club soda right before you're ready to start drinking. Serve in sugar rimmed glasses over ice. 

In keeping with my drink of choice, it seems like I'm going to have to find a winter Sangria for the holidays now. I'm thinking something with cranberries and pomegranate? Maybe using champagne to give it a bit of bubbly? 

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