I saw something the other day that shook me a bit … the leaves on the trees are starting to turn. Last I checked it was August – not October. Now – y’all know Fall is my favorite season – the apples, the pumpkins, the boots and the wardrobe – just a few of my favorite fall things. However, it’s August – would it be wrong to break out some early harvest festivity?
Williams-Sonoma, one of my homes away from home, challenged me to whip up a sangria recipe that had a bit of a juicer twist and, after marinating on the idea for a while, I thought why not try to replicate one of my absolute favorite sangrias I ever had – the Harvest Sangria from Amada restaurant here in Philly. The key to any good sangria (besides the wine, of course) is fresh fruit and fresh fruit juices. Now – while there is no cranberry action happening just yet around here, I figured I’d go with more of an apple spin with some of my favorite warm spices, my favorite wine from a local winery and a bit of a home-style twist – some homemade apple cider. Now – if you want to use store bought – that’s fine – but there’s something about freshly made apple cider that makes you want to break out the boots, the cozy sweaters and curl up in front of a fire.
- 1 750 ML bottle of your favorite White Wine (I used an apple wine from a local winery here)
- 4 apples (I used 2 red delicious and 2 Macon), peeled and large diced
- 2 pears, peeled and large diced
- 2 lemons
- 1 large navel orange, peeled and surpremed. Reserve the peel for the spiced syrup
- ½ cup of Cointreau or other orange liquor
- ½ - ¾ cup of spiced rum
- 1 cup of apple cider
- ½ - ¾ cup of spiced syrup (depending on how sweet you want it), plus more for the fruit to macerate.
- 1 cup of brown sugar
- 1 cup of water
- 2 cinnamon sticks
- 2 star anise
- 2 whole cloves
- 2 large pieces of orange peel