It stood at the edge of the garden. Towering above all other plants, swelling branches sagging to the ground. Blushing apples, hanging in abundance, waiting to be savored. Morning dew settling on green leaves. No chemicals. Fruit right off the tree, un-waxed, perfect blends of red and green.
Fall’s apple harvest reminds us of the simple and good things in life. The sweet fragrance of a freshly baked apple pie, hot mugs of spiced cider, eating a ripe pear out of hand, sipping a glass of wine to round out a hearty meal. Building upon the warming flavors of the season, this Harvest Cider Sangria reminds us of the homegrown pleasures of autumn, like sharing a simple meal around your table with family and friends.
It also reminds us of where food meets history, especially as we ready ourselves for one of the most iconic American meals of the season—Thanksgiving. Celebrating fall flavors and greeting guests with a pitcher of this Harvest Cider Sangria makes hosting (or arriving as the guest of honor) a happy, libatious occasion. Rich apple cider, pear and lemon juices are infused with cinnamon simple syrup, mixed up with a splash of apple brandy and finished off with a light and crisp white wine. It’s a wonderful make-ahead cocktail that’s garnished with pomegranate arils and cinnamon sticks.
Perfect for livening up your weekend or your Thanksgiving table, this Harvest Cider Sangria makes the most of in-season fruit and celebratory occasions. Cheers!
750 ml (25 oz.) white wine (I used a sauvignon blanc)
1 tbsp lemon juice
2 apples, thinly sliced
2 pears, thinly sliced
1 orange, thinly sliced
3 cinnamon sticks, plus extra for garnish
arils from 1 pomegranate
Add 3 cinnamon sticks, half of the pomegranate arils and a couple of orange, pear and apple slices to the bottom of a large pitcher.
Pour all of the ingredients over the top (apple cider, pear juice, cinnamon simple syrup, apple brandy or apple wine, white wine and lemon juice). Stir to combine. If desired, let the sangria chill in the fridge for 30 minutes prior to serving.
When reading to serve, fill glasses with ice and pour the sangria over the top. Garnish with a couple of apple and/or pear slices, pomegranate arils, and cinnamon sticks.