Ingredients
Scale
- 1 bottle (750ml) dry white wine (Pinot Grigio or Sauvignon Blanc works best)
- 3 cups fresh apple cider (not apple juice)
- 1/2 cup ginger brandy or apple brandy
- 1/2 cup orange liqueur (like Cointreau or Triple Sec)
- 2 medium apples (Honeycrisp or Granny Smith), chopped
- 1 pear, chopped
- 3–4 cinnamon sticks
- 1 tablespoon lemon juice (to prevent fruit browning)
- 2 cups club soda or ginger ale (added right before serving)
- Fresh rosemary sprigs for garnish (optional)
Instructions
- Start by washing your apples and pear thoroughly. Chop them into bite-sized cubes, leaving the skins on for a beautiful pop of color. Toss the fruit pieces in a small bowl with the lemon juice to ensure they stay bright and crisp while they soak in the alcohol. Place the chopped fruit and the cinnamon sticks at the bottom of a large glass pitcher.
- Pour the entire bottle of white wine into the pitcher over the fruit. Add the apple cider, brandy, and orange liqueur. Give the mixture a gentle stir with a long-handled spoon to combine the flavors. Cover the pitcher and refrigerate for at least 2 to 4 hours. This chilling time allows the fruit to soak up the spirits and the cinnamon to infuse the liquid with a warm, spicy aroma.
- Just before your guests arrive, pour the club soda or ginger ale into the pitcher and stir gently. This adds a delightful effervescence to the sangria. Fill individual glasses with ice and pour the sangria over, making sure each glass gets a generous scoop of the boozy fruit. Garnish with an extra cinnamon stick or a sprig of fresh rosemary for a sophisticated touch.
- Cook Time: 15 minutes