Ingredients:

  • 1 Bottle (750ml) Dry White Wine (Crisp Pinot Grigio or Sauvignon Blanc)
  • 4 Cups Apple Cider (Freshly pressed, unfiltered cider)
  • 1/2 Cup Brandy or Spiced Rum
  • 1 large Apple (Honeycrisp or Fuji), sliced
  • 1 medium Pear (Bosc or Anjou), sliced
  • 4 whole Cinnamon Sticks

Instructions:

  1. Slice the apple and pear into thin wedges or cubes. Place the sliced fruit and cinnamon sticks into a large pitcher (or beverage dispenser).
  2. Pour the 1/2 cup of Brandy or Spiced Rum over the fruit and spices. Stir gently to ensure all fruit is coated. This high-proof spirit helps extract the essential oils from the spices. Let stand for 10 minutes while you gather the remaining liquids.
  3. Add the entire bottle (750ml) of Dry White Wine and 4 cups of Apple Cider to the pitcher. Stir everything together gently.
  4. Cover the pitcher and refrigerate for a minimum of 4 hours, or up to 6 hours, to allow the flavors to macerate and deepen. Note: Do not chill for more than 12 hours, as the fruit may become too soft.
  5. Serve the sangria chilled, ensuring each glass includes some of the spiced, soaked fruit.