apple cinnamon sangria

So a couple of years ago, we had the summer of sangria. And what a summer it was. Multiple recipes tested, tasted, and repeated. Sangria continues to be a staple of summer.

But what about now? Fall has set in, and just like with food, I'm starting to crave something a little less light and crisp, and a little more filling and homey.

Enter the perfect season changer: apple cinnamon sangria.

Made with hard cider, instead of wine, and maple syrup instead of honey or sugar, it's a heartier version of the summer favorite. And every bit as drinkable. Not to mention, it’s now our go-to drink for trick-or-treating!

Ingredients:

3 apples, core removed and sliced

1 asian pair, core removed and sliced

1 orange, sliced

1/4 cup real maple syrup

1/2 cup bourbon whiskey

1 cinnamon stick

32oz hard apple cider

unfiltered apple juice

Directions:

8 hours before serving, combine all ingredients except for apple juice in a large pitcher. Mix to combine

Refrigerate.

Couldn’t be simpler to enjoy fall in a glass.

When ready to serve, fill glasses 2/3 full with sangria and top with a float of cold unfiltered apple juice.