I wait all summer to make this sangria. I make it any occasion I get. Fondue at a friends? Done. Fall chili party? Done. Hocus Pocus on TV? Definitely Done.
It it has the fruits of fall and spices of winter resulting in a delicious combination that you'll want to drink through both seasons. Which is good, because I woke up this morning to freezing temperatures. 😖 Bye Fall, I miss you already.
Can I just say how much I hate the color of the walls in my rental? The entire house is this yellowy off-white color that just looks dirty. I would love to paint the entire house in shades of pretty neutral grays. If only.
But back to sangria. For my Chili Party, I paired the sangria with mulled apple cider that I simmered with some of the same spices that are in the sangria. It's a good non-alcoholic option for guest who want the same yummy blend of spices. But the sangria is still wayyyyy better.
To make the sangria, combine everything below in a punch bowl or pitcher.
- 5 Cinnamon Sticks
- 1 tablespoon Whole Cloves
- 1/2 teaspoon Ground Nutmeg
- 1/2 cup Dried Cranberries
- 3/4 cup Dried Figs (halved)
- 3 Honeycrisp Apples
- 4 cups Apple Cider
- 1 bottle Red Wine
Cover and store in a dark, cool place overnight. To serve, top each glass with sparkling wine. If you're serving the sangria in a punch bowl, you can pour an entire bottle or half bottle of sparkling wine straight in the bowl.
Sip & Savor appropriately.