Today’s Hard Apple Cider Sangria comes via Abby in Michigan where she tends bar, goes to school, and dates a fly fishing guide; she also shared this Apple Cider Margarita that we posted last week.
Abby knows her apples, having grown up on the Michigan peninsula (we mentioned last week that Michigan produces over 900 million pounds of apples per year), and actually working on a nearby family-owned apple farm near her childhood home.
Thanks again Abby, this one looks like a keeper…
2 cups red, yellow, and Granny Smith apples, quartered, thinly sliced
2 navel oranges, quartered, thinly sliced
2 cups fresh apple juice, chilled
1/2 cup apple brandy
1/4 up fresh-squeezed lemon juice
2 22-ounce bottles good hard cider, chilled
Combine all ingredients but the cider in a large pitcher, chill until ready to serve.
When ready to serve, gently stir in the hard cider, and serve in big, tall glasses over ice.