In the fall, there's no better snack than a crisp, cool freshly sliced apple. Add some peanut butter or caramel dip and I am in heaven! My favorite apple variety, by far, is the Honeycrisp apple. It is the perfect combination of sweet and tart, and so crispy! I've never met a mushy Honeycrisp.
Unfortunately, Honeycrisps tend to be in the more pricey range of apples (like $1.50/apple!), but the Chief has had them on special the last couple weekends for just $0.99/lb. What a steal! I have greedily stocked my produce bag to the brim the last few times I've been in the store.
Sangria is one of my favorite 'special' drinks to make, so I knew a fall-esque Honeycrisp version would be fabulous. Today's recipe for Honeycrisp Sangria
combines crisp fresh apples with Chardonnay, Triple Sec, and fall spices like cinnamon, citrus, and cloves. It's great to make ahead for a party because the flavor gets better with time.
Here's the line-up of ingredients - Chardonnay, Triple Sec (or any other orange-flavored liqueur), Honeycrisp apples, lemon, lime, oranges, cinnamon, and cloves.
Start by peeling and dicing one apple and placing it in a pitcher. Quarter the lemon, lime, and orange, and add them to the pitcher after squeezing out as much of the juice as you can (into the pitcher as well). Pour in the Chardonnay and about half a cup of Triple Sec (or more to your liking). Add a few cinnamon sticks and whole cloves and give it a stir. Let it sit in the fridge for a few hours or overnight to blend the flavors.
If you want to get fancy when you serve the sangria, you can even make a cinnamon-sugar rim for the glass. (And I highly recommend this.) Simply mix up some cinnamon-sugar in a shallow bowl, wet the rim of your glass, and give it a dunk. It adds a little something-something to the drink.
To serve, add some additional diced apple and orange to each glass, and pour the sangria over the top. (Make sure not to get any cloves or cinnamon sticks in the mix!) Top it off with some club soda or Fresca.
I absolutely loved
this drink. It would be perfect for your Halloween party or fall celebration. Mix up a double or triple batch if you will have more than 2-3 people; it will go fast!
If you're interested in a lighter, summer variation of sangria, check out this Raspberry Mango Sangria!
- 2 honeycrisp apples
- 1 750mL bottle unoaked Chardonnay
- ½ cup Triple Sec or orange liqueur
- ¼ cup orange blossom honey, (or regular honey)
- 2 oranges, one quartered
- 1 lemon , quartered
- 1 lime , quartered
- 2 cinnamon sticks
- 3 whole cloves
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- club soda
Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Cointreau, and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger, and cloves and refrigerate at least 4 hours or 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.
adapted from Nutmeg Nanny