Apple Cider Sangria.

Want to know what I’m thinking today?

Besides how giddy I am that Scott Speedman is back on cable television?

And besides how I don’t know if I can handle not ever knowing WHAT happened to Mark Sloan on Grey’s?

That this week deserves a big, cold glass of sangria.

It has been… a week. Uh huh. And it was “a week” AFTER I had this sangria last weekend. Fair? I think not.

Sooooo. You know, I’m all about the chilly weather cocktails. Last year I made pomegranate vanilla sangria along with apple cider margaritas, and now I’m like why didn’t I ever just make apple cider sangria? I don’t know. Sometimes I am just totally clueless.

Oh and I’m also freaking out over the fact that pomegranate season is HERE! Only one of my favorite fruits, um… EVER.

But it’s not about poms today, it’s all about the apples. I guess it’s been all about the apples all week, yes? Huh. Sorta crazy over them.

They only get better in sangria. Trust me.

Apple Cider Sangria

Yield: 4 to 6

Prep Time: 10 mins

Total Time: 10 mins

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4.93 from 271 votes

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Ingredients

• 1 bottle, standard size of pinot grigio
• 2 1/2 cups fresh apple cider
• 1 cup club soda
• 1/2 cup ginger brandy
• 3 honey crisp apples, chopped
• 3 pears, chopped

Instructions 

• Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.

Notes

[Regular brandy can also be used, I simply used ginger brandy to give it more autumn flavor.]

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

Course: Drinks

Cuisine: American

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