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I am a sucker for sangria. It’s refreshing and bubbly, and I don’t feel that guilty for drinking an entire pitcher because there’s fruit in there, you know?
But sangria is a warm-weather drink you say? Not so fast, my friend. Add the quintessentially fall flavours of apple, pear and cinnamon and you have magically taken sangria from a drink suited to sipping by the beach to one perfect for enjoying by the fire. Cue happy dance.
WHAT YOU’LL NEED
2 honey crisp apples, julienned
1 pear, julienned
1/4 cup dried cranberries
2 cups of Cabernet Sauvignon (I splurged on Xplorador, $9.95 for 750 mL bottle at the LCBO)
1 ½ cups mulled apple cider
3 cinnamon sticks
1 cup of gingerale
HOW TO DO IT
Combine all ingredients in a pitcher.
Let them hang out for all of the flavours to marry. Overnight would be best.
Adapted from Kiran Tarun.