Tuesday, November 2, 2010

Autumnal Sangria

We invited a bunch of Doug's family over a few weekends ago for dinner. We've tried to gather on a rotating schedule and October was our turn. As most occasions call for, this one required a festive cocktail. Or perhaps I just wanted to drink something fun.

Apple Sangria. That's fun.

Chopped apples. I used Jonathon's since they are my favorites. Two small are really all you need. The more there is the more they soak up the good stuff and while that's lovely for eating, you may wind up a bit parched.

I pulled out my biggest big bowl and mixed up a wonderful potion. Red wine, oranges, a bit of honey, fresh ginger and apple schnapps. The recipe that inspired me included a whole clove and cinnamon sticks. Since my local liquor store only had apple pie schnapps, I erred on the side of less spice. It seemed just spicy enough but should you use traditional apple schnapps, definitely include it. Autumn should be cozy and spicy.

A delicious treat for a blustery day full of family, barbecued pork and pear cobbler.


Apple Sangria

2 small apples, chopped
1/2 cup apple pie schnapps
1/4 cup honey
2) thin slices peeled fresh ginger
1 large navel orange, quartered
1 bottle fruity red wine (such as Beaujolais)
2) 3" cinnamon sticks (optional)
4) whole cloves (optional)
apple for garnish if desired

Combine first 6 ingredients in a large bowl, stir well. Refrigerate until well chilled

Strain wine mixture through a sieve into a bowl. Reserve some fruit for garnish if desired. Pour sangria over ice and garnish with fruit as desired.

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