Honeycrisp Apple Sangria

from Nutmeg Nanny


  • 2 honeycrisp apples
  • 2 oranges
  • lemon
  • lime
  • One 750-milliliter bottle Chardonnay
  • 1/2 cup peach schnapps
  • 1/4 cup orange blossom honey
  • 2 cinnamon sticks
  • 2 quarter-size slices of fresh ginger
  • 3 whole cloves
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Ice
  • Club soda


  1. Peel and chop one of the apples. Quarter one of the oranges, the lemon, and the lime.
  2. In a large bowl, combine the whine, schnapps and honey. Stir in the chopped apple, the quartered orange, lemon, lime, cinnamon sticks, ginger and cloves. Refrigerate it overnight (or at least 4 hours if you're in a hurry).
  3. Strain the sangria into a pitcher. Chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
  4. On a small plate, stir together the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a generous spoonful of the chopped apple and orange.