November 5, 2012

Wicked Autumn Apple Sangria

So, sometimes I make stuff and it doesn't turn out exactly like I want it and I either have to love on it some more or just throw it out all together and start over. This was not the case with this recipe.

I mixed it all up, poured a glass, took a sip and said some really bad words at how amazeballs it was. Seriously.

Fall is my favorite time of the year. The brutal South Carolina summer is finally over, the leaves start to change, the promise of Thanksgiving is in the air and I am utterly transformed. And now? Now I have a whole new reason to welcome autumn!

I think I've just found my new favorite libation EVER. This sangria is wicked good, y’all. For reals.

Wicked Autumn Apple Sangria - the original! Honeycrisp apples, pears, apple cider, vanilla vodka, wine and a crazy secret ingredient.

Wicked Autumn Apple Sangria
1 cup vanilla vodka*
1 cup sugar (or to taste)
2 cups apple cider
1/4 teaspoon pumpkin pie spice
2 honeycrisp apples
2 pears
1 large orange
2 bottles dry white wine (I use chardonnay)

Combine vanilla vodka, sugar, apple cider and pumpkin pie spice in a gallon pitcher and stir until sugar is dissolved. Chop apples, pears and orange into small pieces and add to vodka mixture. Marinate fruit from 4 to 24 hours in refrigerator. When ready to serve, add chilled wine and stir to combine.

*I've never bought a vanilla vodka that was sweet but if yours is, reduce sugar and add to taste.

Note: You’re thinking pumpkin pie spice? Seriously? So here’s the deal on that… I wanted to add a cinnamon stick, fresh ginger and maybe some cloves but I didn't have any of those things. I was just going to say screw it when I spied my itty bitty little bottle of pumpkin pie spice. I read the label and guess what all’s in it? Cinnamon, ginger and cloves. Score! Feel free to use the fresh ingredients but do not skip on the spices. It’s what makes the sangria.


PRINTABLE RECIPE


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48 comments:

  1. I'm thinking 'wicked' is good.

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  2. I'm stopping at the grocery store after I leave work today and pick up the makings of this. I think my sisters and nieces will enjoy this with Thanksgiving dinner!

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  3. I just ran across your blog and I love it! Possibly because I am a Southern girl born and bred (now living in the suburbs of Toronto)and I miss the food and smells and feels of South Carolina! This time of year brings to mind tailgate parties, football games and the State Fair...all signs of Fall in SC! But with every single one of those comes the memory of some sorta food and that is where your blog and I go hand in hand! I love food. I love to cook it, serve it and eat it! I'm not too fond of cleaning the messes up, but after all these years it's just become the part I hate and still do for the sake of the rest of it! Thanks for bringing me back home to my roots in the recipes and lingo. Bless your heart!

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    1. Aww!!! Well, bless YOUR heart!!! I love my Canadian peeps and family but I'll have to admit, they just don't love food like we do. I'm glad you found your way here!

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  4. I was shamefully born, raised, and live in Connecticut. Just like transgendered people know from the time they're very little children that they are the wrong sex, I have known that I was born on the wrong side of the Mason-Dixon.

    I am glad I stumbled onto this blog... This will be my new cookbook for the next several months, as long as I can find ingredients.

    My heart to your State, friend.

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    1. Well, come on down! I love to travel but I'm always glad to call the South home :)

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  5. You inspired me to do a Ladies night surrounding this recipe, needless to say, it's called Amazeballs Ladies Night.
    Thank you! We will toast in your honor!

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    1. HA!!! Love it!!! Hope y'all had a great time!! And I hope the sangria lived up to the night!

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  6. I love this recipe! Thank you!

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  7. Looks delicious. I will have it pinned on my food and autumn board for future reference. Thanks!

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  8. Just wondering if the fruit chunks are really necessary? Anyone ever make it without?

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  9. I can't wait to make this! My husband & I are throwing an adult costume Halloween party in a few weeks and I'll be brewing this Wicked Autumn Apple Sangria!

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    1. OOOH! Sounds fun! I hope y'all like it as much as I do!

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  10. Do yo really need a whole cup of sugar? Cider is sweet & the vanilla vodka too.

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    1. Well, I think you do but you can certainly use however much you like :)

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    2. Thanks! Can't wait to make it this weekend for a dinner party.

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    3. how many would this serve..having a girls weekend and wondering if I should make a double batch

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    4. how many would this serve..having a girls weekend and wondering if I should make a double batch

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    5. It makes a little less than a gallon... I'd make a double batch! Or just do like I do and keep adding more wine, vodka and cider to the fruit!

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    6. I made this this past weekend and it was delicious! The next time I make this, I will not be adding that cup of sugar- that's just my personal preferance.

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  11. I made this today for a neighborhood dinner and it was a big hit. Every bit of it is gone except for the fruit chunks. I'm going to pick up some more wine tomorrow and make another batch for my fridge using the same fruit! Does anyone know if this will keep awhile in the fridge? Seriously though, make it. It is so easy and looks fancy and tastes great.

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    1. It'll keep at least a week (more depending on the alcohol). I do the exact same thing. When we're done, I splash in more vodka and keep it in the fridge until I'm ready for another batch. If you're hitting the fruit with vodka, it'll keep a long, long time.

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  12. Did you use alcoholic apple cider?

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  13. Any other comments regarding the sugar??

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  14. Can you soak the fruit for longer than 4 hours? I wanted to make this for a party, but I would have to let the fruit sit for about ten hours while I'm at work.

    Thanks!

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    1. Absolutely! I've let it set overnight before!

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    2. Thanks!! Everyone LOVED it. I ended up adding about 1/4 cup more vodka because graduate students are closet alcoholics ;)

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  15. Do the cloves have to be ground?

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    1. No cloves in the recipe. If you'd like to use them, I think either would be fine.

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  16. Sorry, but if you are pouring 2 whole bottles of wine into this, it only is less than a gallon?

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    1. Most bottles of wine have .75 liters (x 2 is 1.5 liters) so it's less than a gallon of wine. This recipe fits in a gallon pitcher.

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  17. I just made it! it's sitting in my frig. I did taste it before adding all of the fruit! WOW! one of the very BEST sangria that I've ever had the pleasure of making! I can't wait to share it tomorrow. We're celebrating Thanksgiving a day early. Thank you for sharing! :) I've got to buy more wine now! lol

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  18. Making for thanksgiving tomorrow and wondering if I can put the wine in tonight and let it all soak over night? Is it crucial to wait til serving to add the wine? I've left out the sugar for now, to see if I want to even add it at all.

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    1. Sure, you can add the wine now :) Most folks that tell me they didn't need the sugar end up telling me they didn't use a dry wine. And I guess some vanilla vodkas are sweetened though the kind I buy isn't. Just take a taste and go from there :)

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  19. Made this for our Thanksgiving gathering, but made it a hot "mulled" wine cuz it is sooooo dang cold in the South this year ..... HUGE HIT!!

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  20. This sounded too good not to try! I found a new twist though :-) I wasn't crazy about it as a sangria...it MIGHT have been my choice of wine, but, since that part is left to the end, I still had plenty of the rest, and what I did with it turned out to be a HUGE hit. I filled glasses with ice, poured about 2 oz of Pinnacle Whipped vodka over the ice, then poured the cider/vanilla vodka/fruit mix over that....HOLY COW! Thanks for the base!!! LOVED the flavor of the Pumpkin Pie Spice!

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  21. What size wine bottle should be used for this? I'm making some for a party and need to double the recipe to make 2 gallons

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    1. Just a standard sized bottle... which is 750 ml, I think. I usually buy the magnum bottles (since the recipes takes 2) which is double the size of a standard bottle (1.5 liters). Have fun at your party!

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  22. Oh my goodness does this sound good. Can't wait to try this one!

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  23. Have you ever tried caramel vodka in this recipe? It sounds yummy!

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  24. I'm making this for my son's baptism reception and can't wait to try it. I plan to use fresh spices instead of the dry pumpkin spice since you stated fresh ingredients are better. How much cloves and ginger should I use?

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  25. Do I refrigerate while marinating?

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    1. Yes! I just added that to the recipe. Thanks for asking!

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  26. This comment has been removed by the author.

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  27. Rachel from Baltimore, MDOctober 23, 2015 at 11:34 AM

    Making this for my families Halloween party! So happy I found this recipe. I have made Sangria before, but this should really spice things up :)

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  28. Can't wait to make this for the Clemson Florida State game tailgate. Plan to triple and put in glass urn. Go Tigers!

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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