This Apple Cider Sangria is everyone’s favorite Fall cocktail! It’s flavorful, packed with cinnamon, ginger, apple cider, and white wine for the perfect dinner party sangria! Serve it with a caramel rim (or opt out for simplicity), make a large pitcher, and enjoy this easy fall cocktail!
Apple Cider Sangria
This Apple Cider Sangria has everything you love about fall: it’s spiced just right, is so comforting and has all that classic apple flavor! It’s also super easy to make and a great cocktail to serve at a party without having to individually make drinks for each guest. Make this sangria using white wine flavored with fall fruit ahead of time and check one thing off your to-do list. It’s refreshing, festive and so delicious. Want to make it even more special? Garnish the rim of the glasses with this paleo caramel! It’ll be worth it!
1 bottle white wine
Fresh apple cider
How do you make Apple Cider Sangria?
We’re not lying when we say sangria is easy to make! All you do is mix together all of the ingredients and then let sit for anywhere from 2 to 24 hours. When you are ready to serve, you can add in the carbonated water. Additionally, you may want to have some fresh fruit on hand to top off the glasses with.
How to Make it a Mocktail
This drink is so festive for all of the fall holidays and gatherings. Make it a cocktail by omitting the white wine and vodka and replacing it with additional half carbonated water and half fresh squeezed orange juice!
How far in advance should sangria be made?
Sangria should be made at least 2 hours before serving, so all the fruit can mix well with the rest of the ingredient and so that it can have time to chill! Sangria gets better and better as it sits, so even 24 hours ahead will be great.
Add all ingredients to a large pitcher, except carbonated water. Let sit
Serve over ice with fresh fruit!
The longer it sits, the better! Make at least two before serving, or up to 24 and let it sit in the fridge.
There are many gluten-free vodkas out there, my two favorite are Ciroc Vodka and Tito's Handmade Vodka. Tequila and rum are generally naturally gluten-free. Read labels and be cautious of added flavors.
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This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe makes for a decadent meal done in under 20 minutes! It’s elegant, super flavorful, and comes together quickly and works equally as well for a romantic dinner for two, or a weeknight easy meal. They’re gluten-free, dairy free and paleo.
Lamb Chops with Crispy Shallots and Pomegranate Sauce
This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe is a great date night in meal to make with your significant other, or the perfect elegant holiday meal! The lamb chops are so easy to make and do not require much cooking at all, other than a quick broil in the oven. The crispy shallots are another effortless way to add something special to the meal and the pomegranate sauce adds a tough of sweet that brings the whole thing together. A special dinner in under 20 minutes? Sounds like the perfect meal!
We love when delicious meals come together so quickly, using minimal ingredients, but taste so amazing!The recipe calls for pomegranate juice to make the sweet sauce. You can either purchase pomegranate juice or you can juice your own by blending together 1 cup of pomegranate
Whole muscle meats such as roasts, steaks, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). Times here are based on lamb at refrigerator temperature (40 °F).
How can you tell if your lamb chops are cooked?
Use your finger to estimate if roasted, grilled or broiled lamb is done to your liking. Press firmly on several sections of the lamb. If the meat gives easily but is firm and has cooked for the recommended length of time, it is likely medium-rare. A firmer texture and feel indicates more well-done meat! For best results, use your Thermopen!
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Place on a lined baking sheet and broil on high for 5-6 minutes on each side. Set aside.
Meanwhile, make the crispy shallots: In a small pan, heat oil and sauté shallots for 5-10 minutes, stirring often, until crispy but not burnt.
Make the sauce: In a small pot, pomegranate juice, balsamic vinegar, honey, apple cider vinegar, and stir. Bring to a boil then reduce heat and whisk in the arrowroot. Let simmer for 5-6 minutes until the sauce thickens and coats the back of a spoon.
Top lamb with crispy shallots and sauce and serve immediately with sides of choice like Mashed Potatoes, cauliflower mash or roasted veggies.
To make your own pomegranate juice: blend 1 cup of pomegranate seeds.
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