Every family has its quirks and weirdness. My family may just have more than our share, but I love them anyway! When serving spiced apple cider to our kids when they were younger, we called it “Spider”. SPIced ciDER. Get it? Mash-up of words? Of course, so why not create a delicious mash-up of beverages???
Summer is over, the air is cooler and fresher, sitting around a campfire requires jackets, leaves are just beginning to turn color, and evenings are longer and darker. Although I know there will still be warm and sunny days packed with hours of outdoor activities, early longings to cocoon have begun to enter my mind. And then THIS popped into my head:
Spiced Cider Sangria!
I love fruit floating in chilled wine during the summer, so why not follow the lead of home renovating shows and repurpose sangria with the warm spices of autumn??? When added to “spider”, a bottle of red wine, maple syrup, and rum, the autumn-y taste of crisp apples and pears come alive.
If you have never spiced apple cider before, it’s a simple – and aromatic – process. And it is far superior to the powdered packet so many people use! Making a large batch only makes sense, because this delicious amber beverage will disappear!
Pour a gallon of cider (NOT apple juice!) into a stock pot. Add 2-3 cinnamon sticks, a teaspoon of whole cloves, and a few whole allspice. Cover and allow to simmer for at least 30 minutes. The longer it sits, the better the flavor. And your house will smell heavenly! Leftovers can be stored in the refrigerator for one week, to be reheated and sipped fireside, or used in other delicious recipes.
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Spiced Cider Sangria
Description
An autumn version of your favorite summertime drink
Ingredients
- 1 bottle Malbec, Cabernet Sauvignon, or preferred red wine
- 2 cups spiced cider
- 1/2 – 1 cup white rum or bourbon (rum will make a lighter-tasting beverage, and bourbon will bring out the warmth and richness)
- 4 Tbsp real maple syrup
- 2 cinnamon sticks
- 1 honeycrisp apple
- 1 bartlett pear
Instructions
- Slice the fruit into thin wedges
- Combine the wine, spiced cider, maple syrup, and cinnamon sticks
- Cover and refrigerate overnight
- Before serving, add the rum or bourbon
- Serve well chilled with additional fruit wedges
You’d better be making this when I visit next week!!
Of course! Thanks for the idea!