Simple Winter Sangria & Mulled Chardonnay Cider from Adirondack Winery in New York
- 1 bottle Adirondack Winery Wild Red or Pinot Gris
- 1 Apple
- 1 Pear
- 1 Orange
- 1 Lemon (optional)
- 3 Cinnamon Sticks
- Lemon Lime Soda
Just about any wine will taste great in this simple sangria made with fresh fruits that you can find all winter long. Wild Red & Pinot Gris are 2 of our favorites … and it’s so easy to make you can try it again and again with different wines to see what you like most!
Microwave lemon and orange for 20 seconds and roll on counter to loosen juices. Puncture skin slightly all over with fingernails to release oils. Slice into ¼ inch rounds. Core apple and cut into ¼ inch slices. Place lemon, orange, apple and cinnamon sticks into pitcher. Cut pear into slices, or if using canned pears, drain most of syrup out and pour into pitcher. Pour wine over fruit. Muddle contents of pitcher with a wooden spoon and mix. Cover and refrigerate for at least 2 hours. Top with soda (to taste) immediately.
- 1 Bottle of Chardonnay
- 1 Orange, sliced (plus extra for garnish)
- 1 cup Water
- 1/2 cup Honey
- 1 1″ piece of fresh Ginger (peeled and sliced thin)
- 3 Whole sticks of Cinnamon
- 6 Whole Cloves
- 1/2 cup Cranberries (optional)
1. Combine the fruit, water, honey, ginger, cinnamon and cloves in a saucepan and simmer over
medium heat for 10 minutes Stir gently to dissolve the honey.
2. Remove the saucepan from the heat and add the Chardonnay to the spice and fruit mixture. Cover the pan and allow the wine to mull for half an hour.
3. Strain the mulled wine through a mesh strainer to remove the cooked fruit and spices.
4. Stir and ladle your hot mulled wine into mugs or wine glasses. Garnish with a cinnamon stick and a slice of orange and serve!
* Not ready to serve? Your mulled wine can also be refrigerated overnight! Before serving, reheat the mulled wine at a low simmer on the stove or in a slow cooker. If you want a stronger flavor, throw in a few more cinnamon sticks, cloves, and another piece of ginger while you reheat. Be sure not to cook the wine too long or too hot, but you may keep it warm to serve throughout the evening.
This recipe was adapted from “Cranberry Citrus Mulled Chardonnay” on www.WineMakingTalk.com by Theresa Sinclair.
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