Late autumn sangria

late autumn sangria

Make this in an old water gallon jug – or find a great vintage jug at the thrift store.   

3 ½ cups apple juice 

6 chai tea bags (I use Full Circle Organic Chai Tea)

2 standard (750 ml) bottles sauvignon blanc wine

3 cups LaCroix Tangerine (2 12-ounce cans)

1 ½ cups brandy

1 apple, finely chopped  (not peeled)

1 clementine, finely chopped  (not peeled)

1 pear, finely chopped  (not peeled)

1 ½ cups fresh, whole cranberries

Kate Bolt of
By Kate Bolt,, #livinglark

Heat the apple juice in a sauce-pan over low heat until it simmers. Remove from heat and add the tea bags. Steep for 15 minutes, then remove tea bags. Place the apples, pears, cranberries, and orange slices in a one-gallon jug and pour all of the ingredients overtop – the tea-steeped juice, wine and brandy. Just before serving, fill up the jug to the top with LaCroix sparkling water. Transfer to a fabulous pitcher.  Serve over ice in a rocks glass. Serves 20 (in a 10 oz. rocks glass filled halfway with ice).