Apple pie sangria made with fresh apple cider, a trio of apples apples, red wine and seasonal spices.
For the Sangria:
3 3/4 cups apple cider
1 1/2 bottles of mild red wine.
3 apples cored and thinly sliced. I used, 1 Honey Crisp, 1 Granny Smith and 1 Macintosh apple.
Juice from 1 lemon
2 tsp McCormick Vanilla Extract
1 1/2 tsp McCormick Cinnamon
1/2 tsp McCormick Cloves
For the Garnish:
1/4 cup raw sugar
1/2 tsp McCormick Cinnamon
Heat the apple cider, lemon juice, vanilla extract, cinnamon and cloves in a saucepan over medium heat. Bring to a light boil and simmer for 10-15 minutes.
Remove from heat and allow the apple cider to completely cool. While the apple cider is cooling, core and slice the apples and prep the lemon juice.
Once the cider has cooled, place the apples in a pitcher and sprinkle with a little extra Cinnamon and Clove.
Pour cooled apple cider mix over the sliced apples and stir.
Pour in the red wine, stirring all the ingredients until fully incorporated.
Cover the sangria and place in the fridge for 4-6 hours.
Upon serving, rim the edge of the wine glasses with the lemon wedge. Roll the glasses in the Cinnamon sugar mixture and set aside to set.
Ladle the sliced apples into the bottom of each wine glass.
Pour Apple Pie sangria over top of the sliced apples.
Garnish with a dash of McCormick Cinnamon.
Make it sparkling! Easily add bubbles to this spiced sangria by topping each glass with a little champagne or tonic!
Keywords: Apple Pie, Sangria, Red Wine, Honey Crisp, Apples, Spices, Cinnamon, Clove, Thanksgiving, Recipes