After moving into my new apartment, I made a commitment to myself to try out new recipes and use my kitchen more. So far this has born little fruit due to lack of a working stove/oven, so I was happy to discover this recipe for Honey Crisp Apple Sangria just before a friend came to visit for the weekend. I love wine and I love mulled cider, so this seemed like a delicious combination.
I ran into some supply issues early on. My grocery store only had oaked Chardonnay, I could only find ground ginger instead of fresh ginger, and I could not find orange blossom honey so I used regular honey instead. I was skeptical of how to mix honey properly into a liquid that wasn’t heated, but was surprised to find that most of it dissolved into the wine as I stirred the two of them together. As I added the fruit, I started to feel that there was too much citrus. I doubted myself, since some previous experiences with reducing the citrus in sangria has resulted in a drink that was far too sweet, so I settled for quartering a half orange instead of a full one. Most of the resulting liquid seemed too full of fruit for the described taste, so I threw in a couple extra cloves and an extra cinnamon stick and put it in the fridge overnight.
The next afternoon I could not wait to try my new concoction. Straining out the fruit was a bit difficult, though that was more due to poor planning. Eventually I got it into a separate pitcher and poured too glasses. The first taste was a hit of citrus, confirming my suspicions the day before. Since I am not a fan of citrus in general, I checked with my companion to make sure my biases were not affecting my judgement. We took out the cinnamon stick and put on in each glass to sit. After a while the cinnamon began to counteract the citrus taste and get closer to what I imagine the sangria was supposed to taste like to begin with. It still was not as amazing as I was expecting.
Given how much the citrus overwhelmed all the other flavors in the sangria, I am guessing that the fruit I used must have been much bigger than that of the authors. Perhaps this is an organic versus grocery fruit issue. If I were to make it again, I would reduce the fruit I used by 30-50%. Though honestly, I think it might be easier to just mull some cider or open a bottle of chardonnay.
I will not lose hope! My kitchen adventures shall continue! Hopefully they will get more interesting and more successful. I am more of a baker by nature, and even then mostly simple recipes such as cookies and cakes, so this is all new to me.