I first posted this recipe in September, 2013. Yesterday I made it for the first time and it is excellent! Here is the recipe once again:
"In case you have not noticed, fall is here...and it is apple season. Soon my favorite apples (MacIntosh) will be hitting the local Bay Area markets. Prepare your self for pie recipes. In the meantime here is a recipe that will help prepare you for making apple pie:
Apple Cider SangriaYIELD: SERVES 4-6
PREP TIME: 10 MINUTES
TOTAL TIME: One Hour 10 MINUTES
ingredients:1 bottle (standard size) of pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup spiced or regular brandy
3 honey crisp apples, chopped (I used two honey crisp and one Macintosh)
3 pears, chopped (I used one large Bosc pear)
1 navel orange sliced in half (top to bottom). Then each half is sliced into 1/8" to 1/4" 1/2-moon like slices, include juice)
About 20 seedless red flame grapes, sliced in half
Combine all ingredients together and stir gently for a few minutes. Refrigerate for an hour or so (or longer!) before serving."
This recipe easily double and triples. Yesterday...or rather Friday night when I made it...I doubled it. Perfect.
"In case you have not noticed, fall is here...and it is apple season. Soon my favorite apples (MacIntosh) will be hitting the local Bay Area markets. Prepare your self for pie recipes. In the meantime here is a recipe that will help prepare you for making apple pie:
Apple Cider SangriaYIELD: SERVES 4-6
PREP TIME: 10 MINUTES
TOTAL TIME: One Hour 10 MINUTES
ingredients:1 bottle (standard size) of pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup spiced or regular brandy
3 honey crisp apples, chopped (I used two honey crisp and one Macintosh)
3 pears, chopped (I used one large Bosc pear)
1 navel orange sliced in half (top to bottom). Then each half is sliced into 1/8" to 1/4" 1/2-moon like slices, include juice)
About 20 seedless red flame grapes, sliced in half
Combine all ingredients together and stir gently for a few minutes. Refrigerate for an hour or so (or longer!) before serving."
This recipe easily double and triples. Yesterday...or rather Friday night when I made it...I doubled it. Perfect.
RSS Feed