Eckert's Apple Sangria
Practice makes perfect, even in Sangria recipes!! Lana, our lead cooking classroom educator here at the Belleville Farm, and I were determined to make a pitcher of Apple Sangria that tastes just like the Apple Sangria on the Eckert’s Restaurant fall menu. Customers have been raving about the new Apple Sangria and asking us for the recipe this fall.
Since the Country Restaurant makes a big batch, we needed to do a little recipe reconstruction for a pitcher-sized recipe. When ordered in the restaurant, an Eckert’s server taps a colorful jar of fruit, wine and juices into glass of ice. Then he/she tops it off with ginger ale. Lana and I worked on creating a smaller batch by tweaking the proportions in the recipe.
After much experimentation and sipping (that was fun!), we came up with a small batch version of the recipe. I hope you will give it a try at home or order a glass in our Belleville Country Restaurant.
Cheers to apple season! Eat and drink well this fall, Angie
- 3 cups Apple Wine
- 2 cups Eckert’s unpeeled apples, chopped
- 1 1/2 cups Peach Schnapps
- 2 sticks cinnamon
- 2 Tbs ground cinnamon
- 1/2 cup granulated sugar
- 12 oz gingerale
- In a 2-quart glass pitcher or container: combine wine, apples, schnapps and cinnamon sticks. Cover and place in refrigerator for 2 to 24 hours.
- Just before serving mix together granulated sugar and ground cinnamon. Sprinkle mixture on small plate. Remove wine/apple mixture from refrigerator. Discard cinnamon sticks.
- Rub rim of large wine glasses with a piece of chopped apple. Dip rim in sugarmixture. Add cubed ice to glasses. Add 1/2- 3/4 cup of wine mixture and top off with 1/4 cup cold ginger ale. Garnish rim with fresh slice of apple. Makes 6 servings.