Active time: 20 min. Total time:1 hour, 20 min.
Yield: Serves 16 (serving size: 1 cup)
Our Apple Cider Sangria has just the right amount of booze, and it’s super simple to put together, making it the perfect fall cocktail. The fruit is seasonal and delicious, and it’s even better when soaked in the sangria several hours. The color is golden and clear, and it’s lovely in the glass with ice cubes and fruit slices—but it’s also gorgeous in a punch bowl for a party. Best of all, this gets better the longer it sits, since it gives the fruit and booze more time to intermingle. It’s even classy enough to serve for Thanksgiving with appetizers or afternoon snacks before the big meal.
- 4 cups apple cider (such as Martinelli’s)
- 1 1/4 cups brandy
- 3/4 cup ginger liqueur (such as Domaine de Canton)
- 1 pound small Honeycrisp apples, cored, halved, and cut into thin wedges
- 2medium (about 7 oz. each) navel oranges, halved, halves thinly sliced crosswise into half-moons
- 2medium (about 7 oz. each) Bartlett pears, cored and cut into 1-in. chunks1cup pomegranate arils
- 2(3-inch) cinnamon sticks
- 1(750-milliliter) bottle dry Prosecco
How to Make It
Stir together cider, brandy, liqueur, apples, oranges, pears, pomegranate arils, and cinnamon sticks in a 4-quart container or punch bowl. Gently stir in Prosecco. Chill at least 1 hour or up to 8 hours or overnight. Serve chilled sangria over ice with plenty of fruit in each glass.
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