Autumn Sangria

A group of girlfriends of mine used to all get together on a monthly basis and gather for some gabbing, gossip and good wine. I miss those days! It seems children, careers and out-of-state moves have put some miles between us.

We all still keep in touch through online social networks. Which is why I know the world will hear a loud excited squeal when the girls all open their inboxes and find this recipe. My dear friend, Maranda, brought this with her to one of our holiday gatherings and we all crowned her wine-goblet-goddess for creating such a fancy looking, great tasting holiday brew. Enjoy!

Autumn Sangria

Ingredients

2 Bottles Merlot
1 Cup sugar
1 Tsp Ground Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Clove
6-10 Apples
3-6 Cinnamon sticks
2 Liters Ginger Ale

1) In a medium pot, combine Merlot, sugar, cinnamon, nutmeg, and cloves. Let simmer for ten minutes on low to medium heat, stirring occasionally until sugar is dissolved.

2) Pour immediately into a sealed pitcher or other container. Chop apples into thin slices and add them along with the cinnamon sticks to the mixture. Refrigerate for at least 24 hours.

3) To serve: pour contents into large punch bowl and add ice and 2 liters of Ginger Ale. Serve chilled.

*** For Winter Sangria, try trading out the apples for oranges and cranberries to give it a Christmas kind of feeling. Its been suggested to me to substitute Cream Soda for the Ginger Ale to give it a creamier taste, but I've never tried it. Feel free to experiment!

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