Red Apple Sangria Recipes

Steps:

• In a pitcher, combine the apple and lemon juices immediately after juicing to keep the apple juice pink. Stir in orange juice; cover, and chill. Just before serving, add grape juice and sliced fruit.

Steps:

• Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra juice). Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks.
• Add the wine, Calvados, cider and soda water to the pitcher, and stir to combine. Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks.

Steps:

• In a large pitcher, stir together brandy, orange and apple slices. Let stand 15 minutes. Add wine, club soda, and orange juice. Serve over ice.

Steps:

• Add all ingredients except for ice to a large pitcher. Stir and cover with a lid or plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
• Stir again before serving. To serve, fill glasses with ice. Spoon several pieces of fruit into the glass and fill the rest of the way with wine. Pluck out any cloves that float to the top (and/or warn your drinkers to keep an eye out for them and pick them out if they come across any!) Garnish with fresh peppermint leaves and cinnamon sticks for extra-festive flair.

Steps:

• Cut lime into wedges, cut orange into slices, form the apple into balls -the more fruit the better it tastes.
• Mix all the ingredients together, squeeze juice of fruit and let chill at least two hours or for a better blend of flavors chill overnight.

Steps:

• Fill a large glass to the top with ice.
• Add in all liquids.
• top with fruits.

Steps:

• Mix and serve over ice, garnished with skewered fruits as suggested, with lime just floating in drink.

Steps:

• Orange wedges and green apple chunks for garnish
• Place the canned cranberries in a blender and puree for approximately 4-5 seconds. The mixture should not be totally smooth. Measure out 4 ounces.
• In a two-quart container or pitcher, combine all the ingredients.
• Stir well and store in refrigerator until ready to serve.
• Serve approximately 6 ounces of the beverage over ice in a tall glass. Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks.
• Chef's Tips:.
• It's best to make sangria a day in advance, because the longer the flavors can blend together, the better. Don't put the fruit into the sangria at the last minute. Allow it to soak up the flavor of the liquids. Use a quality wine in your sangria, and make sure to put it in the glass or pitcher before you start mixing in the other ingredients. Since fruit is a great expression of the seasons, use those types that are fresh and in season. For example, during the summer, mix a white wine with peaches, nectarines and blueberries. In the winter, use citrus fruits like oranges and tangerines. In the fall, choose apples and berries. Be sure you use fruit juices that are consistent with the fruits in your sangria. In the summer, use peach nectar. If you're using citrus fruits, use orange juice. If you're using berries, use cranberry juice.

Steps:

• Stir rum and sugar together in a large pitcher to dissolve the sugar; add apple slices, orange slices, lemon slices, and lime slices.
• Crush fruit slightly against the bottom of the pitcher to squeeze some juice into the rum mixture. Pour wine and orange juice into the pitcher; stir. Add lemon-lime soda and stir just before serving.