This sweet spiced apple cider sangria is nice and light, a little bubbly, a tad sweet, and an absolutely perfect excuse to celebrate the season.
1 750mlbottle of white wineI like something light, fruity, and not too sweet. Pinot grigio is perfect for this sangria
3/4cuplight rumthe clear rum
3 - 4medium applesI like the colorful combo of honeycrisp, red delicious, golden delicious, and granny smith, cored and sliced
3 2-inchorange peelsuse a carrot peeler and try to avoid as much pith - the white part - as possible
4 3-inchcinnamon sticks
2 12-ouncebottles of ginger beerlike this one or ginger ale
Add all ingredients except ginger ale to a 2.5-quart or larger pitcher. Cover with airtight lid or cover tightly with plastic wrap and refrigerate for at least 4 hours, up to 24 hours.
If desired, remove fruit and pour mixture through a fine-mesh sieve to strain out the spices and orange peel. Discard spices and orange peel and return liquid and apples to the pitcher. Personally, I like having the cloves and allspice bob around in each glass, so I don't strain, but you do have to be careful to dodge the whole spices when drinking it.
Pour liquid into glasses about halfway. Add apple slices until glass is about 3/4 full. Top off with ginger beer. Serve with a straw.