Apple Cider

Recipe—Apple Cider Sangria

Tis the season for apples and cinnamon! If you are having a hard time transitioning into the fall season and all that goes with it, then make yourself a big batch of this apple cider sangria, get out your pumpkin pie candle, and slip on a cozy flannel.

I made a double batch of this recipe for Thanksgiving last year and it was gone before I knew it. It went down just a little too easy. If you could take all that is fall and contain it in a drink, this would be it. It is literally the perfect drink for all your fall festivities, or even just a lazy fall Sunday.

Note: This recipe is best when made right before serving as the champagne and club soda can lose their fizz and the apples can brown.

INGREDIENTS
750 ml bottle champagne
2 1/2 c apple cider
1 c club soda
1/2 c Disaronno or Frangelico
2 apples, sliced
cinnamon sticks

STEPS

In a large pitcher or serving container, combine the champagne, apple cider, club soda, and Disaronno or Frangelico.
Add in the apples and cinnamon sticks.
Stir and serve over ice.

Apple juice and apple cider are equally delicious beverages made from apples, but the two are very different. Both apple cider and apple juice are made by cutting and grinding apples into a puree that is a similar consistency to applesauce. The puree is wrapped in cloth and put on racks in layers. A press then squeezes the racks and the fluids flow into refrigerated tanks.

Apple cider does not undergo any additional processing and is bottled immediately. The residual pulp is what gives cider that cloudy appearance. Cider does not typically have any sugar added. With apple juice, the fluid is filtered to remove any solid particles and is pasteurized so that it stays fresh longer. Often times sugar is added to apple juice to help sweeten it.

Note: For a festive holiday treat add a splash of Torani Classic Caramel Syrup to a hot cup of cider. Snuggle up and enjoy!