Hhhheeeeyyyyy there…… it’s been a while. Like one week to be exact and last time I promised that I would be back to my normal posting schedule. Ugh I swear, I didn’t mean to lead you on, but I came down with some kind of annoying cold last week. One where you almost don’t think you are sick, maybe it’s just in your head because you’re not blowing your nose or you don’t have a sore throat – but every time you try do do anything that requires effort you simply can’t, like you don’t have the brain capacity. And walking up the stairs makes you winded and want to take a nap. Other than major fatigue the only other symptom I’ve been having has been some kind of chest congestion and coughing. Paul got it too. I think I’m at the tail end of it, thankfully, but I still have my moments. So, as my new motto lately between everything that’s been happening in my life, I am taking things slow, not pushing and not rushing myself. I am really trying to be mindful and listen to my body and rest when needed.
I feel that it’s my duty to let you guys know why I haven’t been around lately. Because trust me I would much rather be hanging out with you guys or cooking in the kitchen than not feeling well. I can’t tell you how many times I tried to muster the energy and brain power last week to get some work done. The thing is when I’m sick, if I push through the sickness I find that my work is sub par, less than sub par, it’s forced and awful because I feel awful. I try to strive for quality over quantity on this blog. So, thanks for your patients as I continue to work to get back into my regular posting schedule.
You rock for sticking around!
Let’s talk about sangria, shall we?!
Um yes please!
TBH I originally planned this recipe for Halloween, I thought it would be a nice adult Halloween treat. Crisp fall apples soaked in white wine and cinnamon sticks, that’s all I need! But it would also make a fun to make to serve to Thanksgiving guests, or Friendsgiving guests. Or simply because it’s fall, what more reason do you need than that?!
Fall White Wine Apple Sangria is light and refreshing, bursting with sweet apples, and a hint of warming spices such as cinnamon and cloves. The best part about this sangria is that the apples are super tasty after they’ve been soaking in the wine. I mean, we always knew we loved crisp, juicy, sweet and tart apples but then soak them in some white wine for a few hours and what have we been missing all these years!
I know you will love this Fall White Wine Apple Sangria, it’s easy to make, refreshing, yet warming from the cinnamon. This recipe makes a batch for 4 to 6 servings, but you could easily double it for a larger crowd. Trust me, you will want to make sure there is enough to go around for everyone! Cheers!
Fall White Wine Apple Sangria
- Prep Time: 5 mins
- Cook Time: 1 min
- Total Time: 6 mins
- Yield: 4 to 6 1x
- Category: Drink
- Cuisine: Cocktail
Description
This sangria is refreshing, and light with juicy, crisp apples and warming cinnamon. It’s easy to make and perfect for a crowd!
Ingredients
- FOR THE HONEY SIMPLE SYRUP:
- 1/4 cup honey
- 1/4 cup filtered water
- 2 cinnamon sticks
- 3 to 4 cloves
- 1 star anise (optional)
- FOR THE SANGRIA:
- 1 large apples, thinly sliced (use a firm baking apple such as honeycrsip, granny smith, Jonathans, Jonagolds)
- 1 orange, sliced
- 1 750 ml bottle of dry white wine (I used Pinot Grigio)
Instructions
- FOR THE HONEY SIMPLE SYRUP:
- In a small sauce pot bring the water and honey to a boil, stir to combine. While still boiling add the spices. Allow to boil for 1 minute. Remove from the heat and allow to cool to room temperature, keeping the spices in to steep.
- FOR THE SANGRIA:
- In a large pitcher add the apples, orange, and wine. Once the honey simple syrup has cooled add that, keeping the spices in for a stronger flavor or remove them at this time for a milder flavor. Stir to combine.
- Cover and refrigerate for 4 to 8 hours, 8 hours is best. Serve cold with some of the fruit in the glass. Will keep in the refrigerator for up to 48 hours.
Notes
Prep time does not include time required for the sangria to sit (4 to 8 hours).
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