Cosy up this winter with spiced apple and orange sangria

Sangria’s origins trace back to Spain and Portugal, with roots in ancient Roman times when wine was often mixed with water, spices, and herbs to ensure its safety for drinking.

The term “sangria,” derived from the Spanish word “sangre”, meaning blood, refers to its deep red colour when made traditionally with red wine. The drink gained international popularity at the 1964 World’s Fair in New York, where it was showcased at the Spanish Pavilion.

Over time, sangria evolved, incorporating a variety of fruits, spirits, and wines, making it a versatile and beloved beverage worldwide. Among the many variations that exist, Apple Sangria with cinnamon and oranges stands out as an aromatic winter favourite with its perfect blend of sweetness, citrus, and spice.

Ingredients

• 2 apples
• 2 oranges
• 2 cinnamon sticks
• 1 bottle (750ml) white wine: A good quality white wine such as Sauvignon Blanc or Pinot Grigio
• 1 cup apple cider
• 1/4 cup brandy
• 1/2 cup club soda
• 2-4 tbsp honey

Method

1. Wash the apples and oranges thoroughly. Core and thinly slice the apples, leaving the skin on for added colour and texture. Slice the oranges into thin rounds.
2. In a large pitcher or a punch bowl, combine the sliced apples and oranges. Add the cinnamon sticks to the mix.
3. Pour in the white wine, ensuring it covers the fruit entirely. Add the apple cider and brandy.
4. Stir in honey, adjusting the sweetness to your preference. Remember, the natural sweetness of the fruit will also contribute to the overall flavour.
5. Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight.
6.  Just before serving, add the club soda for a refreshing fizz. Give the sangria a gentle stir.
7.  Serve the sangria in glasses filled with ice. Ensure each glass gets a good mix of fruit and liquid. Garnish with a cinnamon stick and a slice of orange.