Apple Cider Cranberry Sangria
This has apple cider in it, which to me = yummy fall drink! (Thanks to cookingandbeer.com for this recipe!)
You can most certainly make this non-alcoholic, especially for my friends out there who are expecting. We most certainly can’t forget about you guys! I think this sangria is just as good without the wine. Instead of adding some pinot, replace it with extra club soda and apple cider. I like to go a little heavy on the cider because that’s the best part =).
If you will be adding wine, I also like using prosecco for this recipe. I love prosecco and because it is bubbly, you don’t need as much club soda. Win.
Also: raw sugar rim. Win.
Oh and also: rosemary sprigs dipped in sugar. Win. Win….Win.
Apple Cider Sangria
- 1 1/2 cups cranberries
- 1 Granny Smith apple, cored and diced (skin left on)
- 1 Gala apple, cored and diced (skin left on)
- 1 Red Delicious apple, cored and diced (skin left on)
- 1 Bartlett Pair, cored and diced (skin left on)
- 1/2 cup granulated sugar, plus 2 tablespoons (divided)
- 7 rosemary sprigs
- 1 bottle white wine (pinot grigio)
- 1 cup club soda
- 1 cup apple cider
- 2 tablespoons turbinado sugar (raw sugar)
- In a large pitcher, combine the cranberries, apples, pear, 1/2 cup sugar and 1 rosemary sprig.
- Pour in the liquid: pinot grigio, club soda and apple cider. Stir to combine.
- Place the pitcher in the refrigerator to chill for 1 – 2 hours.
- Meanwhile, fill a shallow bowl with warm water. Fill another shallow bowl with the remaining 2 tablespoons of granulated sugar. Gently dip the remaining rosemary sprigs in the water, and gently shake off any excess water. Dip the sprigs into the sugar and roll to coat. Shake off any excess sugar and set aside on a paper towel.
- Set aside the shallow bowl of water, and fill yet another shallow bowl with the turbinado (or raw) sugar. Dip your glasses into the water and then dip into the raw sugar. Set aside.
- When you are ready to serve. Pour the sangria (along with some of the fruit) into your glasses, garnish with the rosemary sprigs and enjoy!