The leaves in Oklahoma are brilliant hues of mustard, caramel, tangerine, and lime.
It’s time for fires in the fireplace and scarves around our necks.
As the landscape and temperature change, so does my palate. Isn’t it funny how the changing of the season imparts an inherent desire for certain flavors? For me, fall conjures up images of spicy cinnamon and nutmeg, crisp, cidery apples and beautiful ruby red pomegranate jewels!
Last week I went to my friend Amy’s house for “TV Night”. This summer a handful of us lovely and rambunctious ladies met once a week to watch Bachelor in Paradise. Since ABC is torturing us until January to air another season of the Bachelor franchise, we’ve decided to meet anyway because we can’t wait that long for an excuse to indulge in wine, cheese platters, and girl talk. We watched Bridesmaids. I had forgotten how hilarious that movie is! I took a big ‘ol batch of my autumn sangria.
I love a good cocktail that you can make a big batch of that guests can easily pour for themselves. Several Halloweens ago, I decided to take a classic crowd-pleaser and enhance it with the festive flavors of fall, and thus, my autumn sangria was born!!! It began very simply with red wine, apple cider and an apple slice in each glass and has evolved from there. So, take this recipe and keep it simple or embellish it!
Here’s how I made it this time…
A bottle of red wine. I used merlot.
Huh. Well, that doesn’t seem like nearly enough wine. Looks a little lame in this giant jar. We need another bottle.
Look. Even the wine opener is happy about this decision. It’s saying Hooray!
That’s better. I definitely recommend doubling the recipe if you’re making it for a crowd. Now for the apple cider. My absolute favorite is the spiced cider from Trader Joe’s. It’s already loaded with holiday flavor. This measurement is really according to personal taste. I like my autumn sangria really appley, so I use at least a 1:2 ratio of apple cider to wine. Be cognizant of how sweet you want it.
In a pinch, you could stop there and be very happy. But if you have the initiative, dice some apples.
A moment of keeping it real. Pouring wine and apple cider with one hand while operating a camera with the other is messy work.
Alright, dice those apples and let’s turn this into sangria!
If you have a few extra minutes for this next step, it’s a fun addition. I just adore pomegranates. They are my favorite fall/winter fruit.
There are many different techniques for getting those beautiful little jewels out of the flesh- cutting it in half and whacking the peel with a wooden spoon, setting it in a bowl of water and allowing the arils to float to the surface… I, myself, like to put my fine motor skills to work here. I cut the pomegranate in half, score it with a knife in four places…
loosen those sections…
and gently separate the arils from the white membrane.
I find it oddly satisfying, like popping plastic packing bubbles. Add the apples and pomegranate to the sangria.
A note for later when you’re serving the sangria- the apples will stay afloat while the pomegranate arils will sink to the bottom. Do what you have to do for a perfectly balanced glass of fruited sangria!
Add a generous (or conservative) sprinkle of ground cinnamon, nutmeg (a little goes a long way) and ginger.
Stir, chill, and ladle yourself a glass! Not necessarily in that order. Sometimes I like to add a splash of club soda upon serving for a little effervescence.
Doesn’t that just embody fall? Perfect for Halloween, Thanksgiving or a Tuesday afternoon. I mean evening.
I could leave well enough alone, but I’m honest to a fault. When I was leaving for Amy’s house and went to grab the sangria out of the fridge, I happened to notice the pears that Brady enjoys in his school lunch sitting on the shelf above the sangria.
I spontaneously grabbed two little containers and added them, juice and all, to the sangria. It got me thinking about all the ingredients I could add next time- diced fresh pears would be lovely. Pear or apple brandy, pomegranate juice, cinnamon sticks… This autumn sangria can be as simple or elaborate as desired and different every time you make it!
1 bottle red wine
2 cups apple cider
1 apple, diced
1 cup pomegranate arils
a sprinkle of ground cinnamon
a sprinkle of ground nutmeg
a sprinkle of ground ginger
Other Optional Ingredients–
1 pear, diced
1/2 cup pear or apple brandy
1 cup pomegranate juice (if you use pomegranate juice, you may want to decrease the amount of apple cider so the sangria isn’t too sweet)
Simply mix the ingredients and chill. Cheers!