Autumn Apple Sangria is a delicious fall season drink. As the weather turns cool and crisp – and nearby orchards are teeming with juicy apples and pears, ready to pick – we love being able to invite friends over to hang out and relax with a glass or mug of this apple sangria in front of the fire.
The ginger beer – which is non-alcoholic – adds a bit more ginger-y bite than a traditional ginger ale. For the hard cider, try to use one that is a bit more sweet than dry.
The great thing about this recipe is you can make this up to two days in advance, and the flavor is better the longer you let the liquid infuse with the fruit and spices.
Large apples – 2, cored and cut into cubes
Seckel or Red Pears – 2, chopped into cubes or quartered
Oranges – 2, sliced thinly
4 Whole Cinnamon Sticks
6 Whole Cloves
Hard Apple Cider – 1 750 mL bottle
Apple brandy – 1/4 cup
Apple cider or juice – 1 cup
Ginger Beer – 24 Oz
Simple syrup – 4 T
Take a few minutes to cut up all of your fruit. Don’t worry if everything isn’t perfectly uniform – this is sangria, after all. But do try to keep the fruit slices and chunks kind of similar in size. (It looks prettier in the glass when serving).
Put all the fruit and spices into the pitcher or bowl. Add your hard cider, apple cider (or juice) and Calvados, then stir. Slowly add the simple syrup and stir again, making sure all of the fruit and spices are covered in liquid. Cover and set in the fridge for at least 4 hours. Place glasses in freezer to chill about 15 to 20 minutes before serving.
When ready to serve, remove glasses from the freezer. Take 1 teaspoon of each colored rim sugar and mix them together. Moisten your cocktail glass with simple syrup (or a mixture of apple juice and hone) and use this sugar mixture to rim the edge of your cocktail or wine glasses.
Remove pitcher (or bowl) and add ginger beer. Stir well. Scoop some of the fruit into the glass, then fill glass with cocktail and serve.
Wine glasses or champagne flutes (chilled)