Ingredients
Scale
- 1 bottle (750ml) dry white wine (Pinot Grigio or Sauvignon Blanc work best)
- 3 cups fresh apple cider (unfiltered is preferred)
- 1/2 cup ginger brandy or apple brandy
- 2 medium Honeycrisp apples, chopped into bite-sized pieces
- 1 firm pear, chopped
- 1 orange, thinly sliced
- 3–4 whole cinnamon sticks
- 2 cups ginger ale or club soda (added just before serving)
- Ice for serving
Instructions
- Step 1: Prep the Fruit: Wash your apples and pear thoroughly. Leave the skins on for a beautiful pop of color. Chop the fruit into small, uniform cubes so they are easy to scoop into glasses later. Slice the orange into thin rounds or half-moons. Place all the fruit into the bottom of a large glass pitcher.
- Step 2: Combine Liquids and Aromatics: Pour the entire bottle of white wine over the fruit. Add the apple cider and the brandy. Drop in the cinnamon sticks. Use a long wooden spoon to stir the mixture gently, ensuring the brandy and cider are well-incorporated with the wine.
- Step 3: Chill and Infuse: Place the pitcher in the refrigerator. Let the sangria chill for at least 2 to 4 hours. This resting period allows the fruit to macerate and the cinnamon to release its spice. For the best flavor, let it sit overnight.
- Step 4: Add Bubbles and Serve: Just before you are ready to serve, pour in the ginger ale or club soda for a refreshing fizz. Give it one quick, gentle stir. Fill individual glasses with ice, pour the sangria over the top, and make sure every guest gets a few pieces of boozy fruit in their glass.
- Cook Time: 15 minutes