Refreshing, sweet, and lightly spiced, this take on sangria is perfect for winter entertaining. Mix up a batch and try it for yourself; it might be a new hit.
Sparkling Cider "Sangria" with Pear & Pomegranate
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Category
Drinks
Cuisine
Spanish-American
Author:
Chef Stephanie Banyas
Servings
8-12
Prep Time
30 minutes
The hardest part of this recipe is thinly slicing all the fruit that goes into it; that said, not too hard. Make sure you have a sharp knife and a big pitcher and you're halfway there. Also, set aside at least 4 (but preferably 12) hours to let your sangria mix and mingle for peak flavor.
Ingredients
-
4 cups apple cider
- ½ cup orange juice
- 2 cinnamon sticks
-
1 pod star anise
-
2 cups white wine (or white cranberry or white grape juice for N/A option)
- 1 orange, halved and thinly sliced
- 1 red apple, halved and thinly sliced
- 1 green apple, halved and thinly sliced
- 1 pear, halved and thinly sliced
- ¼ cup pomegranate seeds
- 2 cups very cold ginger beer
-
Tools:
-
Pitcher
-
Knife
-
Sangria Glasses
-
Stirring Spoon
Directions
Combine apple cider, orange juice, spices, wine (or juice), and fruit in a pitcher. Cover and refrigerate for at least 4 hour, preferably 12 hours.
To Serve:
Put some of the fruit into wine glasses. Fill glasses halfway with the apple cider mixture, and top off with ginger beer.
Recipe Note
Tip: You can find whole star anise in the spice aisle; the pods are sold in jars or pouches. Don't get ground!