Make This for New Year’s: Winter Cider Sangria

In Jack's Hard Cider Blog by Jack's Hard Cider

As 2017 winds down, it’s time to start making plans for how you’re going to ring in the new year. Are you more of a “quiet dinner date” or “raging house party” type? Do you love to dance the night away, or prefer an intimate hang with friends? No matter how or where you countdown to the big moment of the ball drop, New Year’s Eve just isn’t complete without a special beverage in hand.

Sparkling wine is traditional for a midnight toast, and any one of Jack’s Hard Cider’s dry, crisp flagship ciders would be fun to clink and sip out of an elegant champagne flute. But if you plan to imbibe throughout the evening, it’s nice to have something quaffable (that is, not too heavy on the ABV — you do want to make it to midnight, right?) and crowd-pleasing to sip.

Consider mixing up a batch of cider sangria, a fruity, delicious drink that is reminiscent of party punch without being quite so boozy. We asked our friends behind the bar at Hauser Estate to share a recipe for a winterized version of the peach and basil summer sangria that they hooked us up with last July, and once again, they did not disappoint! An easy-drinking red wine blend and the subtle cinnamon, ginger, clove and vanilla spices in our seasonal Fireside Cider combine beautifully to create a perfectly festive New Year’s Eve libation that will help you welcome 2018 in style!

Winter Cider Sangria

Ingredients

  • 2 bottles (750 ml each) red wine (such as Hauser Estate’s Devils Den Red)
  • 6 cups Jack’s Fireside Cider, chilled (about 4 12-ounce cans)
  • Granulated sugar, to taste (optional)
  • Fresh cranberries and rosemary, for garnish

Method

  1. Pour the red wine and cider into a punch bowl or pitcher and stir to combine.
  2. Add sugar, if desired, to taste.
  3. To serve, pour into a wine glass (ice cubes optional), and garnish with a few fresh cranberries and a spring of fresh rosemary.

We wish you a happy, healthy and safe New Year!

Jack’s Hard Cider — Produced from Pennsylvania Apples. Pressed On-Site. Never from Concentrate.

Emily Kovach

Photos, top to bottom: Pexels (first two photos); Bigstock