Apples. Pears. Cinnamon sticks. Clove-studded oranges. Wine. Rum. It’s White Autumn Spice Sangria. Yes?
I’ll answer for you – and I hope that’s okay: YES. An enthusiastic yes. Imagine Meg Ryan in “When Harry Met Sally.” That sort of yes.
This sangria is seriously that good.
I’ve had delicious red sangria with hints of fall spices here and there (oh, so good), but never white. So I decided to give it a try, and man oh man, am I glad I did?
That would a be a “yes.”
Cinnamon, cloves, and allspice permeate this light white sangria – that’s what you taste hints of first. Then you get the fruitiness – honeycrisp apples, perfectly ripe pears. Then a bit – just a bit – of bite from the ginger ale.
And then you nibble on the fruit – oh my gosh, so good, but be warned! It’s all potent, but the fruit? It’s extra potent. As he finished off his glass, I may or may not have heard my guy say to the baby, “Later on, Daddy’s got a date with a fork and a pitcher!”
He’s so going to kill me for sharing that.
No matter, though. I’ll just bribe him with more of this sangria.
Be sure to start out with a nice dry white wine. Your taste buds will thank you.
- 1 bottle Sauvignon Blanc white wine (Pinot Grigio would be great, too – any dry white wine should do)
- 1 medium orange
- 1 large Bartlett pear (or pear variety of your choice), sliced into wedges
- 1 large Honeycrisp apple (or apple variety of your choice), sliced into wedges
- 2 tablespoons whole cloves
- 6 3-inch cinnamon sticks
- 2 teaspoons whole allspice
- ½ cup white rum
- 4 cups ginger ale
- Additional cinnamon sticks for serving
- Slice the orange into ½-inch wide slices, then poke all around the peels with a toothpick to make holes for the cloves. Stick the stem end of the whole cloves into the toothpick holes.
- Add clove-studded orange slices to a pitcher along with the pear and apple slices. Top with the cinnamon sticks and sprinkle in the allspice.
- Pour in the bottle of Sauvignon Blanc and add the rum. Stir gently.
- Cover and refrigerate for at least 4 hours, up to 8 hours.
- Remove from refrigerator and strain mixture to remove allspice and any errant bits of clove. Add back the fruit and cinnamon sticks.
- Pour in ginger ale and stir gently.
- Serve with pieces of fruit in each glass and top with a fresh cinnamon stick.