The Winter Solstice Approaches

Fall Sangria

published about 1 hour ago

Credit: Perry Santanachote

Sangria, a fruity wine punch, is a festive concoction that you can enjoy any time of the year. As long as you use peak-season fruit, there’s really no wrong way to make it. In autumn, we says goodbye to stone fruits and berries and welcome an abundance of apples, pears, and citrus.

This is the ultimate make-ahead cocktail . Everything except the garnishes are chopped and mixed the day before so the fruit has ample time to soak up the booze — which means happy hour is a truly hands-off affair. Cheers to that!

Should I Use White Wine or Red Wine in Fall Sangria?

We opted for the less traditional white wine in this sangria recipe , but red wine (such as a Spanish Tempranillo or Pinot Noir), would be a totally acceptable substitute. Opt for a light- to medium-bodied red wine. Also feel free to swap out other dry white wines, such as Sauvignon Blanc or Riesling.

What Fall Fruits to Include in Fall Sangria

Fruits that are in season during the fall and would make great sangria include the following:

• Apples
• Pears
• Oranges
• Pomegranates
• Cranberries
• Grapes
• Kumquats
• Persimmons

Do I Include Hard Alcohol in Sangria?

In addition to wine, sangria usually has a spirit in it, such as brandy, rum, cognac, or liqueur. For a sangria with less alcohol content, just leave them out.

Credit: Perry Santanachote

How Can I Make a Virgin Fall Sangria?

Instead of wine and alcohol, mix up a concoction of fruit juices — apple, grape, pear, pomegranate, or cranberry — that tastes good to you. Then add a little apple cider vinegar or kombucha and water to cut the sweetness.

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Fall Sangria Recipe

The secret to this ultimate make-ahead cocktail is peak-season fruit.

Yield Serves 8

Prep time 10 minutes to 15 minutes

• dairy-free
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• vegan
• pescatarian
• no-oil-added
• egg-free
• pork-free
• soy-free
• tree-nut-free
• red-meat-free

Per serving, based on 8 servings. (% daily value)

• Calories 215
• Fat 0.3 g (0.5%)
• Saturated 0.0 g (0.2%)
• Carbs 27.7 g (9.2%)
• Fiber 3.6 g (14.3%)
• Sugars 18.7 g
• Protein 0.9 g (1.8%)
• Sodium 7.9 mg (0.3%)

Ingredients

• 2

  medium Honeycrisp apples, divided

• 1

  medium Bartlett pear

• 2

  medium oranges, divided

• 1

  medium lemon

• 1

  medium lime

• 1 (1-inch) piece

  ginger

• 1 (750-milliliter) bottle

  pinot grigio

• 1 cup

  apple juice

• 1/3 cup

  apple brandy

• 1/4 cup

  pisco

• 2

  cinnamon sticks, plus more for garnish

• 4

  whole cloves

• Ice

• 2 cups

  chilled ginger beer

• Fresh rosemary sprigs, for garnish

Instructions

1. Prepare the following, adding each to a large pitcher as you complete it: Peel, core, and dice 1 of the Honeycrisp apples and 1 Bartlett pear; cut 1 of the medium oranges, 1 medium lemon, and 1 medium lime into quarters; cut 1 (1-inch) piece ginger crosswise into 1/8-inch-thick slices.

2. Add 1 (750-ml) bottle pinot grigio, 1 cup apple juice, 1/3 cup apple brandy, 1/4 cup pisco, 2 cinnamon sticks, and 4 whole cloves. Refrigerate for at least 6 and up to 24 hours.

3. Remove and discard the orange, lemon, lime, and ginger. Core and thinly slice the remaining 1 Honeycrisp apple. Peel and thinly slice 1 orange. Add the apple and orange to the sangria.

4. Fill wine glasses with ice. Pour in the sangria (including fruit) until 3/4 full. Top off each glass with ginger beer. Garnish with cinnamon sticks and fresh rosemary sprigs.

Recipe Notes

General tip: Freeze leftover wine in ice cube trays and use the frozen wine cubes in your next sangria.

Make ahead: Sangria can be made up to 1 day ahead and refrigerated in the pitcher. Wait to add the ginger beer right before serving.

Perry Santanachote

Contributor

Perry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.

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Source : food