Recipe for Fall Sangria

Our last Thursday Evening at Images we were sipping on some seriously delicious sangria.  Even if you are not a fan of sangria, this might change your mind.  It has an essence of fall - perfect for entertaining.  This recipe can comfortably quench the thirst of a small group, but it's good, so be prepared for your guests to have seconds or thirds.  Here's what you will need:

• 4 honeycrisp apples
• 2 un-oaked bottles of Chardonnay
• 1 cup of peach schnapps
• 1/2 cup of clover honey
• 4 oranges
• 2 lemons
• 2 limes
• 4 cinnamon sticks
• Small stub of fresh ginger, peeled and cut into 4 quarter-sized pieces
• 6 whole cloves
• 1 bottle of Prosecco (not brut) 

Core, peel and cube 2 of the apples.  Place the prepared apples into a large bowl and to it, add the two bottles of chardonnay, peach schnapps and honey.  Toss in 2 quartered oranges, lemons and limes along with the cinnamon sticks, ginger and cloves.  Let the ingredients marry overnight but if you are pressed for time, a minimum of 4 hours will suffice.

The following day (or hours later), strain the sangria into a pitcher.  Core, peel, cut up the remaining two apples and oranges and into the pitcher they go.  I place the cinnamon sticks back in as well if they are the nice, sturdy kind - it looks pretty :-)  The time has come to pop the prosecco and pour it into the pitcher......now my friends, you have one heck of a sangria.  Enjoy!

Adapted from NutmegNanny's Honeycrisp Apple Sangria