This irresistible apple cider sangria is bursting with fall flavors like cinnamon, cloves, apples, and ginger! Easy to make and perfect for sipping all season long!
4Honey Crisp or Granny Smith apples, cored and sliced but not peeled
4 cinnamon sticks
2teaspoonswhole cloves
1Guijillo Chile
1literGinger AleI prefer a spicy ginger beer
Instructions
Tie the cloves and cinnamon in a cheesecloth bag - this will save you having to strain the sangria before serving.
Add all ingredients (including the cheese cloth) except the ginger ale to a pitcher
Cover tightly and refrigerate overnight.
Remove the cheesecloth bag (or strain the sangria) and the chile.
Add the ginger ale just before serving.
Serve garnished with the apple slices.
Notes
Storage:Strain out the fruit and spices and store in the refrigerator for 4 or 5 days.Tips:
Be sure to let the sangria sit overnight in the refrigerator. This allows the flavors to "ripen" and the alcohol loses any harshness it might have had.
Use frozen cranberries instead of ice to keep it cold without diluting it.
If you're having a party I'd suggest making this a day or so beforehand so you can taste it and decide if you need to adjust it. If you taste it when you first make it you'll think you have too much booze in it. Trust me, it mellows out a lot!
If you have some left, and that's a BIG if, it will keep quite awhile in the fridge... I think... I've never had any last very long, come to think of it. The stuff always disappears long before it's gone bad.