I used to think of sangria as more of a refreshing summertime drink, but it can really be a year-round beverage if you use seasonal fruits. This white wine sangria is flavored with apples and honey, along with spices like cinnamon and cloves, for a fantastic autumn-themed cocktail.
I used Honeycrisp apples, which are my favorite, to make this sangria. The Honeycrisp was developed by the University of Minnesota in 1960 and introduced commercially in 1991 as a variety that would grow in cooler climates and store well. It has a bright red and pale green skin and creamy white flesh with a crisp and juicy texture. It’s honey sweet and slightly tart, and is excellent eaten fresh and in salads. Honeycrisps are also good in baked goods like apple crisp and pies and applesauce. They are available from September to February.
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