Apple Cider Sangria

Servings: servings (8 cups total)

Calories: 273cal

Cut apples into bite sized chunks and place into the pitcher. Drizzle caramel over the apples.
1 Granny Smith apple, 1 Honeycrisp apple, 3 Tablespoons caramel sauce
Pour in the entire bottle of Pinot Grigio then add the caramel vodka.
750 mL Pinot Grigio, 1 1/2 cups caramel vodka
Top with the apple cider and stir a few times. Add pomegranate arils. Chill in the refrigerator for 3-4 hours.
3 1/2 cups apple cider, 1/4 cup pomegranate arils

Add caramel sauce to one small plate and turbinado sugar to another small plate. Dip the rim of your glass into the caramel and lift straight up. If caramel is thin, allow excess to drip off.
Dip rim straight down into the turbinado sugar then lift straight up.
Carefully pour sangria into the glass, filling about halfway. You can scoop out additional apples with a spoon to add to the glass if needed.
Top with a few fresh pomegranate arils and a star anise.

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Chill the wine and the apple cider before you start. Starting cold means the sangria is ready to serve sooner and you use less ice.
Chop the apples into bite-size pieces, not thin slices, and hold them in cold water with a squeeze of lemon juice until you are ready to build the pitcher.
Drizzle the caramel over the apples in the bottom of the pitcher first, before any liquid goes in.
Use a 3-quart pitcher, one that holds about 12 cups filled to the brim. The liquid alone comes to roughly 8 cups, and the chopped apples add about 2 more, so you want the headroom to stir without slopping.
A standard 2-quart pitcher will not hold this. If you do not know what yours holds, fill it with water from a 2-cup or 4-cup liquid measuring cup and keep track of how much goes in.
This is a strong pitcher. Serve it over plenty of ice and it will stretch further.

Course: Cocktails

Cuisine: American

Prep Time15

Cook Time0

Chill Time4

Total Time4 15