Ingredients:

  • 1 standard bottle (750 ml) Dry White Wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 3 cups (710 ml) Unfiltered Apple Cider (non-alcoholic, cloudy is best)
  • 1/2 cup (120 ml) Apple Brandy or Applejack
  • 1 large Gala or Honeycrisp Apple, cored and diced
  • 1 large Granny Smith Apple, cored and diced
  • 1 large Bartlett or Bosc Pear, cored and diced
  • 1 medium Orange, thinly sliced wheels
  • 2 tablespoons (30 ml) Maple Syrup (Grade A Dark)
  • 4 whole Cinnamon Sticks
  • 2 pieces Star Anise (Optional)
  • 1 standard bottle (750 ml) Sparkling Wine or Prosecco (well-chilled)

Instructions:

  1. Prepare the Fruit: Core and dice the apples and pear into uniform, bite-sized pieces. Thinly slice the orange wheels.
  2. Infuse the Spirit: Place all the diced fruit, orange slices, cinnamon sticks, and star anise (if using) into the large pitcher. Pour the Apple Brandy/Applejack and maple syrup over the fruit mixture.
  3. Macerate: Gently stir the mixture to ensure the fruit is coated. Allow this to sit for 15 minutes at room temperature. This step helps the brandy begin the infusion process.
  4. Add Base Liquids: Pour in the entire bottle of dry white wine and the measured apple cider. Stir gently to combine everything thoroughly.
  5. Chill: Cover the pitcher and place it in the refrigerator. Chill for a minimum of 2 hours, ideally 4 hours, or even overnight.
  6. Taste Test: After chilling, give the sangria a quick stir and taste for balance. If it is too tart, add 1 more tablespoon of maple syrup, stir, and taste again.
  7. Prepare Glasses: Fill individual glasses with ice, or use frozen apple slices or cranberries to keep the drink cold without dilution.
  8. Add the Fizz: Just before serving, open the chilled bottle of sparkling wine or Prosecco and pour it directly into the pitcher. Give the sangria one final, gentle stir.
  9. Serve: Ladle the liquid and a generous amount of the spiced fruit mixture into the prepared glasses.