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Q&A: Thanksgiving 911

Every Thanksgiving hostess has his or her moments of anxiety. Hell, I've been making holiday dinners and hosting dinner parties for a decade, and I still get a little nervous when it come to roasting the perfect turkey. That combined with kids, houseguests, and having to make an endless supply of side dishes all timed in perfect harmony...it's a lot for one person. Hopefully by the time you've read this post, I will have answered any of your looming questions, but if there is still anything you are concerned about, please leave a comment at the end of the post, and I'll be sure to answer. Pictured above: National Lampoon's Christmas Vacation
1. What if I overcook the turkey, and the breast meat is dry? Slice it thin and soak it in warm chicken or turkey stock.
2. How do I get the skin beautiful golden brown? Lots of butter! Separate the skin and push butter directly over the meat then spread more butter over the outside of the skin. Also cover just the breast of th…

Spiced Apple Cider Sangria


Have I got a festive and yummy fall drink for you guys! This spiced apple cider sangria is so yummy, and it's very easy to make. I've had traditional homemade sangria, and then I've had it my way - made with Sangria wine. I honestly can't tell the difference and never again plan to make it the more complicated way. In the summer I like to mix sangria wine with lime juice and club soda for a quick and easy cocktail. For fall I came up with something that I have to say is the yummiest drink I've ever made. Best of all, it's quite simple.


The recipe calls for cinnamon spiced cider, and at first I tried it with Target's new spiced cider that already has fall spices mixed in, but it just didn't have the right amount of cinnamon flavor I was going for. You really should start with mulled cider. It's simply cider simmered over the stove with autumn spices like cinnamon, nutmeg, orange slices, etc.

Though for this sangria, I simply used cinnamon sticks. I also experimented with a new bottled sangria wine, because it has orange and spice already mixed in, but that didn't work out so well. I decided to stick with Carlo Rossi red sangria wine. It's my favorite for making sangria cocktails, and it's affordable and readily available, so you shouldn't have any trouble finding it.


INGREDIENTS
  • red sangria wine
  • traditional apple cider 
  • 5 cinnamon sticks
  • red delicious apples (about 3-5)
  • navel oranges (2-3)
  • pulp-free orange juice

INSTRUCTIONS
  1. Simmer the cider in a large pot with the cinnamon sticks for 30 minutes and let cool. I went ahead and simmered the whole gallon so we could enjoy the leftover spiced cider, but if you just want to simmer enough for the recipe, use about half and just 2-3 cinnamon sticks.
  2. While the cider is cooling, chop the apples and cut the oranges into wedges. It really depends on how big of a pitcher you're using as to how much fruit to put in. (I made a gallon pitcher and used 3 medium red apples and 2 large navel oranges.) If you're making enough for a large crowd, you'll want to increase that amount.
  3. Fill up a large pitcher halfway with the sangria wine.
  4. Fill the remaining space 1/3 of the way with the orange juice then the rest with the cider. Then top with the fruit and stir. Let chill overnight...the flavors really marinade together for a more intense flavor. If you would like to serve it warm, you can reheat it over the stove or use a slow cooker to warm a larger batch for entertaining. Cheers!

More Cozy Fall Recipes to Try

Comments

  1. This sounds like the perfect transitional drink! It's half fall and half summer lol!
    xo
    Siffat
    http://icingandglitter.com

    ReplyDelete
  2. I never tried cider sangria, it sounds delicious and perfect as it get colder!

    xo
    http://www.carinavardie.com

    ReplyDelete

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