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3 h 10 m
“This refreshing sangria, infused with fall flavors of apples, cider and cinnamon, provides warming cheer for a chilly autumn evening. Use red-skinned apples for the most attractive presentation.”
1 (750 milliliter) bottle riesling
2 cups apple cider
½ cup apple brandy, such as applejack
1 teaspoon vanilla extract
3 cinnamon sticks
2 medium-large apples, diced
1Stir riesling, apple cider, apple brandy, vanilla and cinnamon sticks together in a large pitcher. Add apples. Press plastic wrap onto the surface of the sangria and refrigerate until chilled, at least 3 hours.
To make ahead: Refrigerate sangria for up to 1 day.