Sweetango Sangria

by Thea Miller

Serving Size: Serves 6


2 Sweetango Apples
750 mL Unoaked Chardonnay 
1/3 cup Peach Schnapps
1/4 cup honey
2, 1 quartered oranges
1 quartered lime
1 quartered lemon
2 cinnamon sticks
2 quarter-size slices fresh ginger
3 cloves
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
club soda

Adapted From: foodandwine.com

This recipe originally called for a ¼ cup Pisco. We made it without and loved it, but you can add it or substitute brandy. 

Peel, core and chop one of the apples. In a bowl, combine the wine, schnapps and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger, and cloves. Refrigerate at least 4 hours. Strain the Sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Combine the apple and orange in bowl. On a small plate, blend sugar and cinnamon. Moisten the rims of wine glasses and dip in cinnamon/sugar to coat. Fill glasses with ice. Pour Sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of chopped apple and orange.