1 bottle red wine
2 cups apple cider
1/2 cup apple brandy
1/4 cup orange juice
1) Toss all ingredients into a large pitcher.
2) Refrigerate at least four hours, to allow flavors to meld.
3) Serve in tall glasses, ensuring apples are in each glass.
Review: I poured over a link I recently found with fall sangria recipes. I initially wanted to make a white sangria with apples and pears, but still had fresh cider left over from last week. The one other recipe that used apple cider wasn't exactly something I wanted to make, so I tinkered with it a little bit. While it initially called for brandy, I wasn't about to buy yet another liquor that I'd only use once. Fortunately, I had some locally made apple brandy from a previous recipe. I managed to use the last bit of that bottle, and now my goal is to find a way to use up a bottle of applejack! Unfortunately, this was too strong on the red wine and too light on the apple. Maybe this would be better with a lighter red wine? I used a cabernet sauvignon ($3.49, Three Wishes at Whole Foods).
Adapted from:
https://sallysbakingaddiction.com/2014/10/22/honeycrisp-apple-sangria/
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