Spiced Apple Sangria

Sangria might just be the perfect drink to transition from summer to fall. The spiced apple variety, in particular, marries the seasons with the crisp, bright qualities of tree fruit like apples and pears while basking in the earthy, warming spices of cinnamon, vanilla and cloves. We created a choose-your-own-adventure recipe with plenty of room to play with your unique preferences.

Step 1: The Fruit

Apples are an obvious choice when you live in Washington, and they absolutely should shine with this recipe. But, it can be fun to layer the fruit profile with these added, sometimes unexpected, extras.

  • Pomegranate seeds
  • Pear
  • Orange
  • Cranberries

Step 2: The Wine

Spiced apple sangria naturally lends itself to a dry, crisp white wine. You don’t want anything too sweet or oaky, so steer clear of chardonnay or moscato. Here’s what we suggest, even if you can’t let go of the red.

  • Pinot grigio
  • Sauvignon blanc
  • Tempranillo
  • Cabernet sauvignon

Step 3: The Aromatics

Aromatics are the ingredients that add spice—literally. Cinnamon and cloves are classics but try these others for some variety.

  • Star anise
  • Ginger
  • Rosemary
  • Vanilla

Fall Sangria

Prep Time: Overnight

Ingredients

  • 3 cups raw, unfiltered apple cider
  • 1 to 2 tablespoons of aromatics, to taste
  • 1 tablespoon honey
  • 1 bottle wine
  • ½ cup brandy or cognac
  • 3-4 cups fruit of your choice, cubed
  • Club soda

Preparation

  1. In a medium saucepan over medium heat, combine the raw apple cider with the aromatics, honey and ¼ cup of water. Turn the heat down and let the mixture simmer on low for 30 minutes. Then, sift out the spices. Let cool for an hour.
  2. Pour the spiced apple cider into a larger pitcher. Add the wine, brandy or cognac, and fruit and stir. Let the mixture sit overnight. To serve, pour into a wine glass and add a dash of club soda with a garnish.

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