Honeycrisp Apple Sangria.

Back to that sangria. I’m a firm believer in sangria. All the times I’ve served it, no one turns it down. It’s easy to drink glass after glass of this stuff. Plus, it’s pretty. This version of sangria packs all the flavors you love about fall in a wine glass. Or if you’re like me, a solo cup because all the wine glasses are dirty from this photo shoot.

It’s the perfect cocktail for your chilly weekends ahead. Each glass explodes with flavors of cider, citrus, cinnamon, and honeycrisp apples. Here I chose to use a light bodied Spanish red wine (Tempranillo) for this sangria because (1) it’s the kind my sangria expert sis-in-law taught me to use and (2) red wine + brandy is tasty.

Which wine to use?

Ingredients:
3 cinnamon sticks (plus more for garnish)
2 honeycrisp apples, chopped
1 orange, thinly sliced
1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety)
1 and 3/4 cups homemade apple cider or store-bought1
1/2 cup brandy
1/4 cup orange juice (or juice from 2 medium oranges)
juice from 1 lemon
club soda, to taste
Directions:
Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
If you'd like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar. Pour in the sangria with fruit2 and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!