Blog-aversary and Sparkling Autumn SangriaOctober 7, 2016 By Cathy — 20 Comments
Time to rethink your summer sangria. This sparkling autumn sangria is filled with crisp apples, juicy orange slices and warm fall spices….the perfect finish to a day of apple picking or pumpkin carving.
It’s official! One year in the books for What Should I Make For…! It’s been a ride for sure. I’ve learned so much and have so much left to learn. I waxed poetic about my first year of blogging in this post so I won’t bore you with those observations again. But just know that I’m so grateful for every single reader, comment and photo that you’ve shared. Now it’s time to break out the bubbly!
I am a sucker for bubbles. If you ask me, there is no better way to start off a fancy meal or toast a happy occasion than with a glass of sparkling wine or champagne. I’m also a huge fan of champagne cocktails….grapefruit mimosas for brunch, pomegranate juice with a splash of cava for a holiday party, or a kir royale to clink with your sweetheart on Valentine’s day.
And now bubbles are sneaking into my fall celebrations too. This sparkling autumn sangria has all the makings of a party favorite. It screams fall with apples, cider, cinnamon and cloves; you can make a huge batch well in advance; and damn, does it taste good.
Hosting a Halloween or pumpkin-carving party? Get this on your menu. It has a spicy sweetness from ginger simple syrup, a nice kick from a slug or two of Applejack brandy and yes, bubbles! I used proseco for mine, but champagne or cava will work just fine. I also threw in whole cloves, cinnamon sticks and cardamon pods, but don’t go crazy if you don’t have them on your spice rack. You can substitute a half tsp of ground cinnamon in a pinch. Just don’t leave out the ginger simple syrup. This adds balance and sweetness and I promise you it’s very easy to make.
I can’t think of a better way to welcome fall and celebrate one year in the blogosphere than with a glass of this sparkling sangria. I look forward to sharing many more recipes and semi-interesting bits about my life in the weeks, months and years to come. And keep your eyes peeled this fall for some design changes to the site. I’ve decided it’s time to fully commit and get this blog worthy of your eyeballs. Cheers!
- Sparkling Autumn Sangria
- 1 750-ml bottle dry white wine
- Ginger simple syrup (recipe follows)
- 1½ cups apple cider
- 1½ cups Applejack brandy
- 3 cinnamon sticks
- 4 cardamon pods, slightly crushed
- 5 cloves
- 2 apples, cored and thinly sliced
- 1 orange, cut in half and sliced
- 1 750-ml bottle sparkling wine (champagne or proseco)
- Ginger Simple Syrup
- ½ cup sugar
- ½ cup water
- 1 3-inch piece of ginger, peeled and diced
- Sangria: Combine all the ingredients except the sparking wine in a large pitcher and stir.
- Chill the sangria in the refrigerator for 24 hours.
- To serve, mix in the bottle of sparking wine and pour into glasses, garnished with the apple and orange slices. Alternatively, pour the sangria into glass and top with chilled sparkling wine.
- Ginger Simple Syrup: Combine the sugar, water and ginger in a small saucepan.
- Bring to a boil and reduce to a simmer. Stir until the sugar is dissolved.
- Remove from heat and let steep for an hour. Strain, and reserve.
- If you're not using the syrup right away, store in a sealed container in the refrigerator.