When Russ and I honeymooned in Spain, we learned a lot of things: that Spaniards want you to be very specific when ordering a breakfast toast (you can’t just ask for “that one [in the picture] with the bread and tomato” unless you literally want a tomato on bread) or iced tea (Russ was given a tiny teapot of tea to pour over ice, when he really wanted a bottle of Lipton’s, like everyone else), that printing MapQuest directions out will only get you so far in a foreign country with strange signs and roundabouts with eighteen turnoffs, and that sangria is the drink of the gods.
Okay, we learned a lot more than that, but that last one is the most important.
If you aren’t familiar with the beauty of sangria, you clearly aren’t my friend.
But it’s okay, because I can teach you my ways.
The best thing about sangria? It’s super easy (and usually fairly cheap) to make.
When I stumbled across this recipe for Fall Harvest Sangria, I knew I had to try it.
When we found ourselves with a “leftover” bottle of Chardonnay, a craving for all things apple, and an ever-present desire for sangria, I whipped up this bad boy.
We tweaked the original a bit, based on what we had on hand and our own personal preferences, and if the fact that we finished it off in one sitting doesn’t tell how it was, I’ll let you know: it was delicious.
To make this delight, you’ll need:
- 1 large apple (or 2 small ones)–honey crisp is best, but we used red delicious
- 1 large pear–a nice, juicy bartlett is perfect
- 1 orange
- 2 cinnamon sticks
- 2 1/2 C apple cider
- 1/2 C rum–you can used vodka, if you prefer
- 1 bottle white wine–hello, The Oak!
- Ginger ale or club soda, to taste
First, chop all your fruit, and place into your pitcher. Toss those cinnamon sticks in. Pour the apple cider, rum, and wine over the fruit. Let it chill for at least 4 hours, up to 24–the longer you leave it, the more infused the fruit flavor! Serve your sangria in glasses, topping off each glass with ginger ale or club soda for fizz. Toss a few chunks of fruit and a cinnamon stick for added flavor and aesthetic appeal. Drink up!
Let me know if you try this recipe!