This recipe for Paleo Apple Cider Sangria tastes crisp, with a fall apple pie flavor…but not overly sweet, with white wine, gala apples, pears, oranges, lemon and sweetened with maple syrup. In the spirit of our wine tasting weekend, we’re sharing this little gem. …we actually got the idea from a little grill restaurant in Indianapolis, IN that we went to when we were visiting for my friend Amy’s wedding. The food was OK, but the sangria was really great, so we thought we’d make a version of it Paleo! The longer you let this sit, the better it gets (I’m talking a couple of days max, not weeks or anything), so if you can make a day ahead, I’d recommend it!
So we’re finally figuring out some wedding details! We think we have the food, booze, venue, and invites sorted out. There is just so much work! I’m excited to have some fun things on the horizon though. We’re going to a wine tasting at Royal Palms (just a couple of blocks from our house, which is awesome!) on Saturday – if you’re in the Atlantic Beach, FL area, tickets are $25 and can be bought at the door, and all of the proceeds to go charity. It’s a great place, a great cause and has great food and wine. We welcome anyone that wants to join, so come on out and support a great cause!
Recipe: Paleo Apple Cider Sangria
- 2 bottles Vidal Blanc*
- 2 Gala Apples
- 1 Bartlett Pear
- 1 Navel Orange
- 1 Lemon
- 1 ½ Tbsp Maple Syrup
- ½ tsp ground Cinnamon**
- ¼ tsp Vanilla Extract
- ¼ tsp ground Nutmeg
- 2” chunk fresh Ginger
- 1 cup Paleo Apple Cider
- *Vidal Blanc is a sweet, dry white with fruity notes and a hint of butter. It is similar to a little Chardonnay blended with a Sauvignon Blanc. Kind of.
- **or 2 Cinnamon Sticks, but I would only use the sticks if you can let the Sangria sit for a while. Because it isn’t hot, it just takes a little longer for them to infuse.
- Remove the rinds from the orange and lemon. I like to cut all of the white off, as too much of it can cause minor stomach irritation and you don’t need it for any particular reason.
- Cube the apples, pear, orange, and lemon and add them to a pitcher.
- For the spices, I like to add a little wine, the maple syrup, cinnamon, vanilla, and nutmeg to a blender for just a moment to disperse the cinnamon. If you don’t want to do this, that’s ok, you’ll just have to stir the clumps of cinnamon out longer.
- Add the spices, the apple cider and the ginger to the pitcher. For best results, let the Paleo Apple Cider Sangria sit in the fridge overnight. …or at least a couple of hours.
- This recipe is Vegan!
Preparation time: 25 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6