Apple Cinnamon Sangria

Apple Cinnamon Sangria

Original recipe from Cooking Light magazine

INGREDIENTS:

• 3 1/2 cups chopped Honeycrisp apple
• 1/2 cup apple schnapps
• 1/4 cup honey
• 2 (3-inch) cinnamon sticks
• 2 (1/4-inch) slices peeled fresh ginger
• 1 large navel orange, quartered
• 1.5 liter bottle fruity red wine (such as Beaujolais)
• 3/4 bottle champagne, chilled
• 1 cored and sliced apple

DIRECTIONS:

1. Combine first 7 ingredients in a large bowl; stir well. Refrigerate for at least 4 hours or overnight.
2. Strain wine mixture through a sieve into a pitcher; discard solids. Add the champagne and apple slices right before serving.  

-Alyssa