Because not all winter wine needs to be mulled wine.
White wine, crisp cider and seasonal fruit is a winning winter combination. Mix together with a fresh cinnamon stick and you have something really special.
I use wine and cider to make this sangria, but you could go for a non or less alcoholic version by using apple juice.
Crisp and refreshing white wine sangria, full of winter flavour.
- 1 large orange sliced
- 1 large Cox apple sliced, skin on
- 2 small Bartlett pears sliced, skin on
- 1 bottle favourite white wine
- 500 ml Aspall Premium Cru Cyder
- 2 sticks cinnamon halved
Start by chopping up your orange, apple and pears. Place into a jug, or if you're serving as a punch, a bowl.
Pour over the white wine, followed by the cider and stir well.
Serve with sticks of cinnamon for added flavour.
The longer you leave the sangria to sit the better it will taste, but you should consume it within 24 hours of making. You can also top up with soda water or lemonade, if you wish.
Oranges are always a great base for anything wintery and festive in my opinion, they just smell like Christmas.
I use Barlett pears and Cox apples in this sangria because I like how the sweetness of the fruit cuts through, and the pears in particular really take on the flavours of the other fruits and the cinnamon.
Garnish with any leftover orange slices and the halved cinnamon sticks.
I think pomegranate would also work really well with this sangria if you could be bothered to deal with the seeds!
I really love sangria recipes, mainly because you can make them in big batches and serve at parties. This one would work particularly well for a Bonfire Night party, or for any gathering in the run up to Christmas where mulled wine just feels: a little too heavy, a bit too high maintenance.
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.