2 Honeycrisp apples
One 750-milliliter bottle unoaked Chardonnay
1/3 C. peach Schnapps
1/4 C. pisco (I could not find this so I used a bit more peach schnapps)
1/4 C. honey (I used orange blossom)
2 oranges- 1 quartered
1 lemon – quartered
1 lime – quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 T. sugar
1/2 t. ground cinnamon
Mint sprigs – for garnish (did not use)
Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours. (I let mine sit overnight)
Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.
Should make around 5-6 cups of sangria.
Recipe from Adam Seger & Food and Wine Magazine
Cheers to the Holidays! xoxo