Sangria is one of my favorite summer drinks. There’s something about fruit in my wine that makes me happy, but when the season changes, I feel inclined to part ways with this sweet beverage. That is, until now. I wanted to make a fall-inspired version of sangria, and lo and behold! I Googled “Honeycrisp sangria” and found a slew of recipes combining either white or red wine with the delicious Honeycrisp apple.
It makes perfect sense! Apples are currently in season, and just about anything with cinnamon in it becomes “fall-ized,” right? Use vegan wine and agave nectar instead of honey, and you’ve got a refreshing cruelty-free cocktail.
For your drinking pleasure, here’s my version of this autumn concoction. Cheers!
Autumn Harvest Sangria
2 red apples*
1 750-ml bottle unoaked Chardonnay
1/3 cup peach schnapps
1/4 cup brandy**
1/4 cup agave nectar
1 large navel orange, quartered
1 lemon, quartered
1 lime, quartered
2 cinnamon sticks
2 quarter-size slices fresh ginger
4 whole cloves
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup club soda
*Honeycrisp and Pink Lady work well, but you can use whichever apple variety you like best.
**If you’d rather forgo the brandy, increase the amount of peach schnapps to 1/2 cup.
- Peel, core, and chop one apple. In a bowl or pitcher, combine the wine, schnapps, brandy, and agave nectar. Add the chopped apple, orange, lemon, lime, cinnamon sticks, ginger, and cloves. Refrigerate overnight.
- Strain the sangria through a sieve into a pitcher, discarding the solids. Core and chop the other apple. (Peel it first if you wish—I prefer not to.)
- Mix the sugar and cinnamon together on a small plate. Moisten the rims of some wine glasses and dip in the cinnamon sugar to coat. Drop a few ice cubes into each glass. Pour the sangria until each glass is three-quarters full.
- Add a splash of club soda (about a tablespoonful). Garnish with the chopped apples and serve.
Makes approximately 5 glasses