One of the many things I love about fall is the seasonal produce it offers. My love for creating cocktails had me contemplating how I could incorporate seasonal fall fruits and spices into a delicious sangria, and I think I’ve found the answer. What screams fall more than a spiced cranberry apple sangria?
Taking minimal time to prepare, this sangria is perfect for your next fall get-together or celebration. The combination of cranberries, apples, and spices blends perfectly with a crisp pinot grigio that is not overly sweet.
This sangria is also budget-friendly. The fresh fruit and aromatic spices transform ordinary wine into something spectacular. Some might disagree, but I don’t think that you need a fine wine to make a good sangria. I’ve made sangrias using expensive wine, and the difference in taste isn’t worth the difference in price to me.
Who doesn’t love a good sangria? If you’re craving a taste of autumn, you must give this sangria a try. You won’t be disappointed!
Yield: 1 pitcher.
1 (1½ liter) bottle pinot grigio
2½ cups cran-apple juice
¼ cup honey
¼ teaspoon ground nutmeg
1 cup fresh or frozen cranberries
1 Granny Smith apple, sliced
3 lemons
Whole cloves for sodding lemon slices (about 10-30 for each lemon slice)
Pour wine, juice, and honey in a large pitcher. Add nutmeg and stir well to combine. Add cranberries, apples, and lemon slices studded with cloves. Stir gently. Cover and refrigerate at least 3 hours to overnight.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
