So a couple of years ago, we had the summer of Sangria. And what a summer it was. Multiple recipes tested, tasted, and repeated. Sangria continues to be a staple of summer.
But what about now? Fall has set in, and just like with food, I'm starting to crave something a little less light and crisp, and a little more filling and homey.
Enter the perfect season changer: Apple Cinnamon Sangria.
Made with Hard Cider, instead of wine, and maple syrup instead of honey or sugar, it's a heartier version of the summer favorite. And every bit as drinkable.
Ingredients:
6 Fuji apples, core removed and sliced
2 oranges, sliced
1/4 cup real Maple Syrup
1/2 cup Jim Beam Bourbon Whiskey
1 cinnamon stick
33 oz of Hard Apple Cider
Unfiltered apple juice
Directions:
8 hours before serving combine all ingredients except for apple juice in a large pitcher. Mix to combine. Refrigerate. Couldn't be simpler to enjoy fall in a glass.
When serving, fill glasses 2/3 full with Sangria and top with cold unfiltered apple juice.
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