Sponsored Partnership with Select Brands Jamaica Ltd.
Sangria does not have to be restricted to summer! There is something special about wine and fresh fruits. For autumn and winter, I like to serve my apple sangria. Having been born in the west country of England, I am fond of cider as my region is famous for it. I do love a crisp and refreshing cider in the summer and warm cider in the colder months. I fondly recall apple picking in autumn, which was just as fun as picking berries in the summer. There were stables not too far away from my city and my nanny who looked after me and my brother would take us there with the less than perfect ones to feed the ponies and horses. I’m rather fond of the humble apple and know pumpkin gets most of the credit for autumn, but for me, I’m team apple first and foremost. This is a lovely sipper for a movie night at home or a welcome drink for when friends gather around your table. Cheers!
Makes 6-8 servings
- 1 750ml bottle Primal Roots Californian red blend wine
- 2 bottles Cider Boys apple cider
- 1 lemon, juiced
- 90ml/3 ozs simple syrup
- 4 Cinnamon sticks
- 4 Cloves
- 2 apples sliced, plus extra for garnish
- In a large pitcher add lemon, spiced syrup, wine and cider.
- Add a few cinnamon sticks, cloves and apple slices.
- When ready to serve after at least an hour’s infusion, add ice to glasses, a couple apple slices and a cinnamon stick, alternatively, you can rim the glass with cinnamon sugar and then add the ice and apple slices.
- Pour sangria into prepared glasses and enjoy!
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.