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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this recipe on Nutmeg Nanny and didn't see it here. I believe it originated from Adam Seger & Food and Wine Magazine. I love the options to add recipes to my shopping list, so I am adding the recipe here. Ingredients:
2 dessert apples, honeycrisp |
750 ml sweet white wine, chardonnay |
1/3 cup peach schnapps |
1/4 cup pisco |
1/4 cup honey |
2 oranges, quartered |
1 lemon, quartered |
1 lime, quartered |
2 cinnamon sticks |
2 slices fresh ginger |
3 whole cloves |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
ice |
club soda |
mint sprig |
Directions:
1. Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours or overnight.
2. 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.
3. 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 and a mint sprig.
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