Monday, September 16, 2013

Apple Cider Sangria


Oh hey, so it's September and you know what that means?  Yep, apple season is upon us, which brings: apple picking, apple pie, apple cobbler, candy apples... well, you get it, apples everywhere!

As if fall were not epic enough with its crisp morning air,  its sunny afternoons and rich comfort foods;  I then discovered this amazing recipe over at Inspired by Charm.  A blog by Michael Worm, Jr.  I have to say,  I just adore his blog.  He has the greatest recipes, DIY projects, decorating, etc... The master of all that is, well, charming.  He is just utterly heartable. 

Also, in the Pinterest world, well, let's just say he's what Justin Bieber is to the Twitter world.  Only far more inspiring.  ::ahem::  the.most.adorable.pins.  Trust.

So when I saw this recipe on his blog, I thought: " Holy good God.. no he didn't!" ::insert gyrating head motion and rapid finger snaps:: 

Off to the packie I went and here we are!  I had company over this weekend, and provided a double batch of said awesome sauce.  Needless to say,  there's nary a drop to be had.  Only some very sad, very lonely grapes and cinnamon sticks wallowing in shallow pool of dismal alcohol poisoning;  at the bottom of my fancy Wal-mart glass dispenser. 

Anywho...Thank You Michael for this epically awesome recipe. 


Ingredients:

1 Box of Black Box White Wine (Sauvignon Blanc) 
2 Cups of Apple Pie Vodka (I used Orient Apple Absolute Vodka ::sigh::, I couldn't find any apple pie vodka):


2 Cups of Ginger Brandy
4 Cups of Apple Cider
1 Cup of Grapes sliced in half
4 Apples Cubed  (i used my dollar store mandolin. made thin slices. mostly due to laziness. and four demanding children.) 


4 Pears Cubed (this i did. only i cheated and used a french fry cutter, which proved to be interesting but did the trick and then i cut horizontally. tadahhh! cubes.)


8-10 Cinnamon sticks 
1 1/2 Cups Cinnamon Simple Syrup, how to make the syrup (do not skip step):

Bring 1 cup of sugar, 2 cups of water and a teaspoon of ground cinnamon to a simmer over medium heat until sugar is completely dissolved. Takes about 10 minutes till it thickens to a syrup like mixture.  Allow the syrup to completely cool before adding to the mix. 

Mix all the above ingredients together and allow to refrigerate for at least 2 hours.  I tried a glass the night I made this, but it was even better the following night.  Once it sits overnight it just tastes a little better.  

Enjoy! And happy fall tomato friends ~b

1 comment:

  1. Bridgett - thanks for all the love! You're Sangria looks fabulous!! Cheers, friend!

    xo Michael

    ReplyDelete

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