White Autumn Spice Sangria Recipes

WHITE AUTUMN SPICE SANGRIA

Steps:

• Slice the orange into 1/2-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.

SPICED WHITE SANGRIA

Steps:

• Combine first 7 ingredients in a large pitcher. Refrigerate, covered, stirring occasionally, about 4 hours. Discard cinnamon sticks. Refrigerate, covered, 2 hours longer. Just before serving, stir in chilled club soda. Serve over ice with fruit slices in each glass.

FALL SANGRIA

Steps:

• Add all ingredients except soda water into a large pitcher and stir to combine.
• Allow to sit in the refrigerator for 3 to 24 hours.
• Pour sangria and fruit into glasses with ice. Top with soda water.