Sangria’s name derives from the Spanish word sangre, meaning blood—a nod to its traditionally deep-red hue. This fresh take for fall is a paler shade (and gold to boot), but like its scarlet cousin, it’s packed with mouthwatering flavor.
1 750ml bottle white wine
1 750ml bottle sparkling cider (chilled)
½ cup pumpkin pie vodka
1 apple + 1 pear, seeded + chopped
¼ cup white sugar
½ tsp pumpkin pie spice
Cinnamon sticks/star anise (for garnish)
The key to perfect sangria is maceration time—meaning you should make it, then let it sit for a least a day in the fridge to allow all the flavors from the alcohol and fruit to slowly marry together. A few hours will also work if you’re short on time, but remember: the longer it sits, the tastier it’ll be!
Start by combining the wine and vodka in a large pitcher.
Next, stir in the chopped fruit.
Cover, then chill for several hours or up to a day.
When ready to serve, pour the chilled bottle of sparkling cider slowly into the wine/vodka/fruit mixture and gently stir.
Next, mix the sugar and pumpkin pie spice in a shallow dish.
Rim the edges of your glasses with an apple or pear slice and coat them with the sugar/spice mix.
Now, pour! Garnish with a slice of apple, cinnamon stick, or a whole star anise and enjoy!
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Ravishing in red and wonderful in white, wine looks good in every color. Though, we think a chilled glass looks especially pretty in pink.