WHITE AUTUMN SPICE SANGRIA

White Autumn Spice Sangria image

Provided by Kare for Kitchen Treaty

Time 4h10m

Number Of Ingredients 10

1 bottle Sauvignon Blanc white wine (Pinot Grigio would be great, too - any dry white wine should do)
1 medium orange
1 large Bartlett pear (or pear variety of your choice, sliced into wedges)
1 large Honeycrisp apple (or apple variety of your choice, sliced into wedges)
2 tablespoons whole cloves
6 3- inch cinnamon sticks
2 teaspoons whole allspice
1/2 cup white rum
4 cups ginger ale
Additional cinnamon sticks for serving

Steps:

Slice the orange into 1/2-inch wide slices, then poke all around the peels with a toothpick to make holes for the cloves. Stick the stem end of the whole cloves into the toothpick holes.
Add clove-studded orange slices to a pitcher along with the pear and apple slices. Top with the cinnamon sticks and sprinkle in the allspice.
Pour in the bottle of Sauvignon Blanc and add the rum. Stir gently.
Cover and refrigerate for at least 4 hours, up to 8 hours.
Remove from refrigerator and strain mixture to remove allspice and any errant bits of clove. Add back the fruit and cinnamon sticks.
Pour in ginger ale and stir gently.
Serve with pieces of fruit in each glass and top with a fresh cinnamon stick.