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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 23.7g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 4mg
  • Calcium: 4mg

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. 1. Combine first 8 ingredients in a large bowl; stir well. Refrigerate 4 hours or until thoroughly chilled.
  2. 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.
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