Iron Chef Alex Guarnaschelli’s mulled apple cider is an updated take on traditional sangria. The use of seasonal fruit makes it a perfect pairing for Thanksgiving dinner. Substituting cava for white wine helps to open up your palate and keep things crisp.
1 quart apple cider
3 cinnamon sticks
Knob of "bruised" fresh ginger
3 whole cloves pinch nutmeg
1 firm red apple (such as Rome, Braeburn, Fuji, or Royal Gala), cored, skin-on, and cut into small cubes
1 firm green apple (such as Granny Smith), washed, cored, skin-on, and cut into small cubes
2 lemons, juiced
¼ cup granulated sugar
1 bottle dry cava or other dry sparkling wine
In a medium pot over medium heat, add the cider, cinnamon sticks, fresh ginger, cloves, and nutmeg.
Stir to blend.
Bring to a boil and reduce the heat to a simmer.
Reduce by half and taste for seasoning.
Set aside to cool. In a large bowl add the apples, lemon juice, and sugar.
Toss to coat and add to the cider.
When the cocktails are ready to serve, pour the cider and apple pieces into Champagne flutes (about halfway) and top with the cava.
Stir and serve.