HIGHLIGHT OF THE WEEK
The Autumn Sangria Recipe
November first is here, as we settle into the season of comfort I urge you to try this tasty seasonal sangria recipe. Prepared with cinnamon-infused apple juice, a splash of pomegranate, citrus and crisp white wine, it’s an excellent way to encompass autumn without completely biding farewell to the summer.
1 1/2 Cup Apple Juice, divided
Two cinnamon sticks
3 cups (one bottle) dry white wine
1/2 lemon, juiced
1/2 cup pomegranate juice
2 apples, cored and thinly sliced, plus more for garnish
Optional additional garnishes: cranberries, lemon slices, pomegranate seeds, cinnamon sticks, rosemary springs.
Fall Sangria Directions:
Bring 1/2 cup apple juice to a simmer on your stove. Put in cinnamon sticks and sit, cover pot, for seven to ten minutes. Uncover, stir and discard cinnamon. Let cool.
Fill a large pitcher with all juices, including the cinnamon-infused apple juice.
Add wine and sliced apples, stir to combine.
Chill well, and serve over ice with more apple slices and optional garnishes.
Shandika Mesidor 