This Week’s Recipe: Summer’s Last Stand Sangria

Just in time for Labor Day weekend here’s a sangria recipe certain to make it into your rotation. Some view Labor Day weekend as a sad time but I’m a lover of fall so I use it to break out things like sweaters and apples. A few months ago I started getting so excited for fall that I designed a sangria for a client that could be considered an ode to New England’s (and beyond’s) most explosive, beautiful season.

Your New Favorite White Wine Sangria

Sangria is an easy, but impressive, pitcher drink. You can learn all about it here. This caramel-apple inspired version is perfect for Labor Day weekend and beyond, and easy to garnish.

Ingredients

1 bottle late harvest Sauvignon Blanc
1-2 cups chopped honeycrisp apple
1/2-1/4 cup caramel liqueur
1/2-1/4 cup light rum
1/2-1/4 cup apple cider
1/8-1/2 cup simple syrup (brown sugar simple syrup works particularly well here)
Apple slices, caramel sauce, cinnamon sticks for garnish

Process

  1. Place all ingredients into a glass pitcher.
  2. Stir gently.
  3. Put in the fridge (overnight is best but I recommend at least 4 hours for flavor melding)
  4. Stir before serving.
  5. Serve in rocks glasses or mason jars and garnish as you wish.

It’s that simple to make a gorgeous, fall flavored sangria. You will have zero leftovers. One of the best things about this sangria, is that its pairing potential is pretty phenomenal.

Pairing Summer’s Last Stand Sangria

For the most part, I don’t consider sangria something to pair. I mean, sure I’ll put out some apples, dried fruit, nuts and cheese and crackers with it but it’s not like picking the perfect meal to go along a prized bottle of wine. This sangria, however, pairs really well with a few things.

  • Barbeque. This sangria goes with grilled meats really, really well. Chicken on skewers go especially well. I recommend seasoning them with salt, pepper and cinnamon and then just mixing up a little honey and sriracha for dipping or drizzling.
  • Savory breads. It’s high calorie, but this sangria goes really well with things like pumpkin or zucchini bread. Especially around brunch time.
  • Grilled cheese sandwiches. I know, it sounds crazy. After all, aren’t we supposed to have tomato soup with our grilled cheeses? You can. But you’ll also love this sangria with an open faced grilled cheese made with sourdough, brie and sliced granny smiths.

There’s a definite chill in the air here in Southern VT. Whether there is where you are, or you’re getting impatient, this is the perfect drink for the upcoming long weekend. Make a pitcher or two and enjoy!

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