Apple Sangria

Photo: Gentyl & Hyers; Styling: Kendra Smoot
Sugary-sweet Honeycrisp apples balance the spiced wine in this festive drink. Pink Lady or Ambrosia apples—which are slow to oxidize—would make good substitutes.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 209
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 23.7 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 4 mg
Calcium 4 mg

Ingredients

3 1/2 cups chopped Honeycrisp apple (about 2 pounds)
1/2 cup apple schnapps
1/4 cup honey
4 whole cloves
2 (3-inch) cinnamon sticks
2 (1/4-inch) slices peeled fresh ginger
1 large navel orange, quartered
1 (750-milliliter) bottle fruity red wine (such as Beaujolais)
1/4 cup club soda, chilled, divided
4 thin horizontal slices cored Honeycrisp apple

Preparation

1. Combine first 8 ingredients in a large bowl; stir well. Refrigerate 4 hours or until thoroughly chilled.

2. Strain wine mixture through a sieve into a bowl; discard solids. Pour about 2/3 cup sangria over ice in each of 4 glasses; top each serving with 1 tablespoon club soda and 1 apple slice.

Note:

Kathy Farrell-Kingsley,

October 2010