Apple Cider Sangria

Caitie came home last Friday for her fall break.  We haven't seen her since August!   It was so nice to have her home, if only for six days.  

We went to Ogunquit for the weekend--I'll save that for another post--but when we returned I asked her to let me know if there was anything in particular she would like me to make for her while she was home.  She requested a couple of old favorites, chicken pot pie for dinner on Monday, and broccoli soup with cheddar cheese on Tuesday.

Also, in the spirit of the fall season, she wanted to try some Apple Cider Sangria.  I know I've mentioned my love of "umbrella drinks" in previous posts, but sangria runs a close second.

If I can't have a frozen fruity concoction, I favor frolicking with a full-flavored sangria flooded with fruit.  Repeat that three times.

Then go and make yourself some lovely sangria.

Today's Playlist

• "Funky But Chic"........New York Dolls
• "I'm Yours".......Jason Mraz
• "How Far We've Come".......Matchbox Twenty
• "Everybody Talks"........Neon Trees
• "Old Friend"......Rancid
• "All My Lovin' "....Me First & The Gimme Gimmes
• "Bro Hymn".......Pennywise
• "Ring Of Fire"......Social Distortion
• 
  

Apple Cider Sangria

• 1 (750 ml) bottle Pinot Grigio
• 2 1/2 cups apple cider 
• 1 1/2 cups ginger beer (or ginger ale)
• 1/2 cup brandy
• 2 or 3 crisp apples, sliced
• 2 or 3 pears, sliced

 Gather your ingredients.

I need to add a disclaimer before I even start.  You may notice in the pictures that my measurements may be a bit off.  I gave you the recipe for a full batch, but I only made (and took pictures of) a half batch.

Slice your apples.  I cut the four sides off (hence the nice, square core on the left) then lay the sides cut-side down and slice into thin slices.

You can use any type of apples that you like, but I suggest that they should be a crisp apple.  Softer apples can get kind of mushy.

Likewise with the pears.

Put the slices in a pitcher.

Add the brandy.

And the cider.

 And the pinot grigio.

Stir to combine.  At this point, you can refrigerate the sangria until you are ready to serve it.

Just before serving, add the ginger beer (or ginger ale) and stir.  Pretend that you are looking at a picture of me adding ginger ale.  I forgot to take a picture, but I think you can imagine it if you try.

The reason why you add the ginger ale before serving is because it will lose its fizziness if you add it too far in advance.  It's all about the fizziness.  And the gingerness, which is why I would suggest ginger beer. I'm going to throw Caitie under the bus and tell you that she thought ginger beer would be too strong, so I compromised and bought ginger ale that I knew had a strong ginger taste (as opposed to ginger ale with a watered-down taste).

Enjoy!