Apple Cider Sangria recipe
makes 8 cups
Mulled apple cider and sangria might sound like an odd pair but they are actually a perfect mashup. My favorite sangria when I lived in Spain was steeped in cinnamon sticks so the fall spices seem like a natural pairing to me. Plus the sweet fruity cider takes the place of plain white sugar giving you more dimension and seasonality plus making it overall much less sweet. Typically sangria is spiked with brandy or cognac, but I added Koval Ginger Liqueur instead to add a little more sweetness and spice.
4 cups unpasteurized, unfiltered apple cider
3 cinnamon sticks
3 black peppercorns
1 star anise
1 750 ml bottle of Spanish red wine (I used a Rioja tempranillo)
1 apple, cored and thinly sliced (I used a Pink Lady)
1/4 cup ginger liqueur (optional)
1 cup club soda
for garnishing: coconut sugar or brown sugar for rims of glasses, ice, extra cinnamon sticks and star anise
In a medium pot, simmer apple cider, cinnamon sticks, cloves, peppercorns, and star anise for 15 minutes or until reduced by 1/2. Strain and let cool. (Use an ice bath to cool down quickly.)
To a pitcher, add mulled, cooled cider, red wine, sliced apple, ginger liqueur, and club soda. Add ice and extra cinnamon sticks and star anise to serve.