Sangria is one those drinks that brings everyone together and since this is the time of year for gatherings and holidays, I couldn’t think of a more perfect flavor for this batch… Spiced Caramel Apple! With each sip you taste the sweet rich caramel, the flavor of fresh green apples, spices, cool crisp wine, and bubbly champagne. Although this makes quite a bit I would still recommend doubling the recipe because it goes quick!
(makes 5-6 drinks)
3 Granny Smith apples, cored and cut into small chunks
3 cinnamon sticks (extra for garnish)
15 whole cloves
3 Tbs of honey
1 (750ml) bottle of white wine (pinot grigio)
1/2 cup Sailor Jerry Rum
1 (750ml) bottle of champagne (brut)
1/2 cup sugar
1 1/2 Tbs water
1/4 cup heavy cream
1 tsp vanilla extract or spiced rum
Place cut up apples into a large pitcher. Thinly slice one lime and add lime slices. Juice the second lime straight into the pitcher. Add cinnamon sticks, cloves, honey, wine, and rum. Do not add champagne yet! Stir together, cover, and regrigerate for 48 hours. Stir after the first 24 hours.
The caramel can also be made in advance and will hold for about 2 weeks. In a small saucepan over high heat, add sugar and water. Do not stir. Bring mixture to a boil for 5-7 minutes or until it becomes a rich amber color. Remove from heat immediately and quickly stir in cream. Mixture will bubble up slightly so just be careful. Stir in rum and transfer to a heat-proof container or mug. Allow mixture to cool for 5-10 minutes before using. If making ahead just cover and refrigerate until ready to use.
If you want the runny caramel effect I got on my glasses, just warm caramel up in the microwave for 10-15 seconds or until just slightly warm. Using clean hands, dip your finger into the caramel and line the edges of your glass with the caramel.