This is a fun American riff on classic Spanish sangria: mix together dry French apple cider, sliced apples, apple brandy, and cinnamon-steeped syrup. It's a festive, autumnal drink that warms, but is chilled enough for springtime.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Apple Cinnamon Sparkling Sangria
About This Recipe
|Active time:||5 minutes|
|Total time:||30 minutes|
|This recipe appears in:||The Secret Ingredient (Cinnamon): Apple Cinnamon Sparkling Sangria|
- 1 cup water
- 1/2 cup granulated sugar
- 2 cinnamon sticks, snapped in half
- 1 750 ml bottle of cidre buché, or dry French sparkling apple cider, very cold
- 1/2 cup Calvados
- 1 apple, any variety, cored and very thinly sliced
In a small saucepan, heat the water, sugar, and cinnamon sticks together over medium-high heat. As soon as the sugar is dissolved, shut off the heat, and let the syrup steep until it has come to room temperature.
When the syrup is cooled, add the cinnamon syrup, the cider, the Calvados, and the sliced apples to a jug. Stir, and serve immediately.