Dragon Fruit Salad

Bursting with vibrant colors, tropical flavors, and incredible health benefits, this tropical fruit salad recipe will become your new favorite. Whether hosting a summer barbecue, a family gathering, or simply craving a refreshing side dish in the hot w…

Bursting with vibrant colors, tropical flavors, and incredible health benefits, this tropical fruit salad recipe will become your new favorite. Whether hosting a summer barbecue, a family gathering, or simply craving a refreshing side dish in the hot weather, our Dragon Fruit Salad has you covered. Try this unique summer fruit salad for Memorial Day,...

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Red Sangria Recipe

This Red Sangria Recipe is a classic party punch that you really must know how to make. Everyone I know loves a good sangria and this recipe is always the first one to disappear at parties! Why You’ll Love Red Sangria This sangria recipe is perfect for everyone, even if you don’t like red wine…

The post Red Sangria Recipe appeared first on Crazy for Crust.

This Red Sangria Recipe is a classic party punch that you really must know how to make. Everyone I know loves a good sangria and this recipe is always the first one to disappear at parties!

dark red wine in a short clear glass with fruit chopped up inside.

Why You’ll Love Red Sangria

This sangria recipe is perfect for everyone, even if you don’t like red wine – this recipe could change your mind. I got this recipe from a friend and have been making it for many years – everyone loves it! It really is the best sangria recipe – perfectly sweet and tart – it’s wine punch for a crowd. Here’s why we love it:

  • There is so much fresh fruit in this recipe plusyou can make this with different fruit based on what’s in season.
  • Instead of adding sugar, I use simple syrup so it dissolves instantly.
  • I cook the fruit with the sugar and water to make a fruity simple syrup which adds tons of flavor!
dark red wine in a short clear glass with fruit chopped up inside.

How to make Red Sangria

  • Wine: For this recipe use your favorite red wine! Some ideas are Zinfandel, Merlot, Pinot Noir, and Cabernet Sauvignon. Since Sangria originated in Spain, you could use one of the amazing Spanish red wines, but basically just use your favorite.
  • Alcohol: The best addition for sangria is either rum or brandy.
  • Fruit: The best fruits to use are the ones in season; they bring the best flavor! Mixed berries, peaches, plums, pears, apples, strawberries, or any citruses.

Click to see the recipe card below for full ingredients & instructions!

Variations

  • In addition to the brandy or rum, you can add 1/4 cup of orange liqueur (also called triple sec or cointreau).
  • You can also use Grand Marnier in place of the brandy or rum.
  • When cooking your fruit, add a cinnamon stick or some whole nutmeg and cloves for extra flavor, especially if you’re making this in the fall or winter.
  • Instead of water to make the simple syrup, you can use orange juice.
  • In summer, we love using stone fruits, blackberries, strawberries and other berries.
dark red wine in a short clear glass with fruit chopped up inside.

Expert Tips

  • Be sure to use a good red wine you’ll like drinking. I don’t recommend the most expensive bottle, but grab one in the mid-range.
  • I recommend making this recipe ahead of time to let the sangria age. Stir it all together and it at least 8 hours to soak, but you can make it up to 24 hours ahead of time.
  • You can make white sangria the same way as this – just swap out the liquor. Use white wine and fresh fruit like peaches, berries, pineapple, or mango and instead of dark alcohol, use something light, like white rum, vodka, or tequila.
dark red wine in a short clear glass with fruit chopped up inside.
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Red Sangria Recipe

This easy Red Sangria Recipe is a party favorite. Red wine, brandy, and fruit are mixed with a fruity simple syrup that gives the punch so much flavor.
Course Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Calories 132kcal
Cost $14

Ingredients

  • 1 cup (200g) granulated sugar
  • 1 cup (237ml) water
  • 5 cups mixed fruit , see note
  • 1 750ml bottle red wine , merlot, zinfandel or pinot noir, see note
  • ¼ cup (60ml) brandy (or rum or Grand Marnier)

Instructions

  • Add sugar and water and 1 cup of fruit to a saucepan. Heat over medium low heat until it boils and the sugar is dissolved, just a few minutes. Strain fruit from sugar syrup, save fruit. Remove from heat and cool completely.
  • Mix wine, brandy, saved cooked fruit and remaining fruit in a large pitcher. Add ¼ cup of the cooled simple syrup. Chill for at least 8 hours.
  • Before serving, taste and add more simple syrup as desired to taste.
  • If you want to bulk up the recipe to serve more people, add up to 4 cups of club soda to the pitcher.

Notes

Use any combination of the following fruits:
  • Apples
  • Stone fruits (peaches, plums, etc)
  • Mixed Berries
  • Citrus (oranges, lemon, or limes)
Use any red wine you enjoy drinking, but I recommend merlot, zinfandel or pinot noir.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 88mg | Fiber: 2g | Sugar: 28g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

Other Sangria Recipes

Last Updated on May 20, 2024

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Cherry Cheesecake Tacos

Crispy fried taco shells stuffed with a creamy decadent cherry filling make these cherry cheesecake tacos the best way to end your meal.

Crispy fried taco shells stuffed with a creamy decadent cherry filling make these cherry cheesecake tacos the best way to end your meal.

Old Fashioned Fruit Salad

Summer is upon us, and the time for fresh summer fruit salad side dishes is finally here! Sweet, delicious, and oh-so-easy, this old-fashioned fruit salad made with sliced fresh fruits and canned cherry pie filling is just like my grandma used to make …

Summer is upon us, and the time for fresh summer fruit salad side dishes is finally here! Sweet, delicious, and oh-so-easy, this old-fashioned fruit salad made with sliced fresh fruits and canned cherry pie filling is just like my grandma used to make me during summer break. With the sweet cherry glaze enveloping all the...

The post Old Fashioned Fruit Salad appeared first on Salty Side Dish.

How Canned Fruit Can Cheer Up Your Winter Baking Routine

Samantha Seneviratne, author of the new cookbook Bake Smart: Sweets and Secrets from My Oven to Yours, believes that canned fruit might not deserve the not-so-stellar reputation it often gets. “We’ve all been advocating for the use of frozen fruit when…

Samantha Seneviratne, author of the new cookbook Bake Smart: Sweets and Secrets from My Oven to Yours, believes that canned fruit might not deserve the not-so-stellar reputation it often gets. “We've all been advocating for the use of frozen fruit when fresh is unavailable…but canned is a different story,” she said. “It gets a bad wrap for being overly sweet, but I realized that when it comes to dessert, that sweetness is an asset. Why not embrace it?”

According to Samantha, one way to appreciate canned fruit (and all its inherent sweetness) is by using it as the filling for a flaky, jammy galette. Specifically, the iteration in the just-published Bake Smart is full of canned apricots, along with pistachios and a touch of lemon zest.

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Apple Cider Donut Muffins

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish. One of the best parts of fall is taking a trip to the apple orchard.  I’m all about grabbing a …

The post Apple Cider Donut Muffins appeared first on My Baking Addiction.

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish.

Glazed apple cider donut muffins arranged on a wire rack.

One of the best parts of fall is taking a trip to the apple orchard. 

I’m all about grabbing a few bags of crisp apples, a dozen freshly made apple cider donuts, and a jug of pressed apple cider. 

And as much as I love making a big batch of spiced apple cider to enjoy while watching a movie, I also love taking some of that cider and recreating those orchard-fresh donuts with these apple cider donut muffins.

Halved apple cider donut muffin on a plate, showing the chunks of apple in the muffin.

WHAT ARE DONUT MUFFINS?

Have you ever had a donut muffin before? I know we usually think of those as two separate breakfast treats, but magic happens when we combine them into one.

Imagine all of the deliciousness of a classic cake donut made just as easy as your favorite muffins.

Yes, you can use a donut pan to make baked donuts, but the one downside there is that you have to have a donut pan. 

But when you make donut muffins, you can make them in your standard muffin pan – no special equipment needed!

I love my glazed donut muffins, but this time I decided to channel the flavors of the apple orchard and apple cider donuts and make these apple cider donut muffins.

Two apple cider donut muffins on a plate. The muffin in front is unwrapped.

HOW TO MAKE APPLE CIDER DONUT MUFFINS

These apple cider donut muffins have apple cider in the batter and glaze. When combined with diced apples in the donuts and plenty of warm spices, they are bursting with fall flavor in every bite.

Ingredients you’ll need

To make the donut muffins, you will need:

  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ⅓ cup lightly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons homemade apple pie spice
  • ¾ teaspoon salt
  • ¾ cup milk
  • ¼ cup apple cider, at room temperature
  • 1 cup diced Honey Crisp apples
Ingredients for apple cider donut muffins arranged on a countertop.

I always love using my homemade apple pie spice. The combination of spices works perfectly in recipes like these apple cider donut muffins, apple hand pies, apple fritter bread, and so much more. 

If you don’t have apple pie spice on hand, feel free to use ground cinnamon instead.

If you want to make these during a time of year when apple cider isn’t available, you can substitute unfiltered apple juice for a very similar flavor.

For the glaze, you will need:

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¼ teaspoon homemade apple pie spice
  • 3 tablespoons apple cider, at room temperature

Again, if necessary, you can substitute ground cinnamon for the apple pie spice and unfiltered apple juice for the apple cider.

Making this recipe

This recipe makes 12 donut muffins, so begin by lining a standard 12-cup muffin tin with paper liners.

To start the batter, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla and mix to combine.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, apple pie spice, and salt. 

In a measuring cup, combine the milk with the apple cider. 

Add half of the flour mixture to the butter mixture, then add the milk and cider, then end with the rest of the flour mixture. Make sure you combine well after each addition.

Fold in the diced apples, the divide the batter into the prepared muffin cups. The cups will be nearly full. 

Bake for 15-17 minutes. The donut muffins are done when the tops are domed and golden and a toothpick inserted in the center comes out clean.

Let the muffins cool for 15-20 minutes, then whisk together the glaze.

In a bowl, whisk together the glaze ingredients until smooth. Place a piece of parchment paper or a rimmed baking sheet under the cooling rack the muffins are on – this will help catch any glaze that drips off of the muffins.

Dip the muffin tops in the glaze, then set them back on the rack to allow the glaze to harden. If you have enough glaze left, you could even dip them twice for an extra-thick glaze.

Freshly glazed apple cider donut muffins resting on a wire rack.

HELPFUL RESOURCES

Several apple cider donut muffins set on a round wire rack.

STORAGE

Store the apple cider donut muffins in an airtight container at room temperature for up to 3 days. Because of the fresh apple in the muffins, they will get more moist as the days go on, so the glaze may start to soak into the tops of the muffins. 

If you would like to make these donut muffins ahead of time and freeze them, I recommend freezing them before they are glazed. Place them in a zip-top freezer bag and freeze for up to a month. Thaw at room temperature before glazing.

Three apple cider donut muffins arranged on a speckled plate.
Close up image of an unwrapped apple cider donut muffin on a plate.
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Apple Cider Donuts

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish.
Course Breakfast
Keyword Apples, Autumn Recipes, brunch, fall, fall recipe, muffins, quick bread
Prep Time 30 minutes
Cook Time 15 minutes
Servings 12
Calories 326kcal

Ingredients

  • ¼ cup unsalted butter softened
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • cup lightly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons apple pie spice
  • ¾ teaspoon salt
  • ¾ cup milk
  • ¼ cup apple cider at room temperature
  • 1 cup diced Honey Crisp apples

For the Glaze

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¼ teaspoon apple pie spice
  • 3 tablespoons apple cider at room temperature

Instructions

  • Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
  • In a medium bowl, combine the flour, baking powder, baking soda, apple pie spice and salt. In a glass measuring cup, combine the milk and apple cider. Stir the flour mixture into the butter mixture alternately with the milk/cider, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in diced apples.
  • Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  • Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 15-20 minutes.
  • In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, apple pie spice and apple cider. Whisk until smooth.
  • Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden.

Notes

Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 264mg | Potassium: 96mg | Fiber: 1g | Sugar: 27g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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24 Fruit Pies to Make Before Summer Is Over

To us, August means one thing: It’s time to use up all that summer produce. Whether it’s piles of zucchini, all shapes of heirloom tomatoes, or candy-sweet corn, it’s undeniable that fruits and vegetables are at their peak right now. Fruit, especially,…

To us, August means one thing: It’s time to use up all that summer produce. Whether it’s piles of zucchini, all shapes of heirloom tomatoes, or candy-sweet corn, it’s undeniable that fruits and vegetables are at their peak right now. Fruit, especially, shines in August, when berries and stone fruits have taken over farmers markets and grocery stores’ produce aisles alike.

Aside from eating it plain (which, we admit, is hard to beat), the best way to eat all this in-season fruit is to bake it in a pie. From traditional, lattice-topped versions made with all-butter crusts to easygoing galettes, you can’t go wrong with the combination of sweet-tart fruit and flaky pastry. To get you started, we’ve gathered 24 of our all-time favorite fruit pie recipes that are perfect for these final weeks of summer.

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Grilled Pineapple

Love pineapple? Then take it to the next level by putting it on the grill! Grilled pineapple is delicious for breakfast or dessert and can be served in so many different ways. I told you earlier this week that we’re keeping things simple when it comes to recipes this week. And we’re still leaning into …

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Love pineapple? Then take it to the next level by putting it on the grill! Grilled pineapple is delicious for breakfast or dessert and can be served in so many different ways.

Slices of grilled pineapple topped with vanilla ice cream and drizzled with caramel sauce.

I told you earlier this week that we’re keeping things simple when it comes to recipes this week. And we’re still leaning into summer flavors!

After all, it’s still hot here in Ohio. It’s not pumpkin weather at all yet!

Today we’re talking about one of my favorite grilling tricks: grilled pineapple! This is one that you’ve got to try – it’s simple and so delicious.

(more…)

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Homemade Peach Cobbler

Made with fresh or frozen peaches, this peach cobbler is buttery and perfectly sweet. Serve it warm with a scoop of vanilla ice cream. I spent a lot of my life thinking I didn’t like warm, baked fruit desserts.  But then one day several years ago I had some peaches from the farmer’s market and …

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Made with fresh or frozen peaches, this peach cobbler is buttery and perfectly sweet. Serve it warm with a scoop of vanilla ice cream.

Serving of homemade peach cobbler topped with a scoop of vanilla ice cream in a white bowl.

I spent a lot of my life thinking I didn’t like warm, baked fruit desserts. 

But then one day several years ago I had some peaches from the farmer’s market and decided to try making peach cobbler.

This homemade peach cobbler was the recipe that changed my mind and made me a true believer in all things warm, sweet, and fruity.

If you’ve got some summer-ripe peaches on hand, give this peach cobbler a try. It’ll make even the most skeptical person a believer in fruit cobblers.

(more…)

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Lemon Sorbet

The best balance of tart and sweet, this refreshing lemon sorbet tastes like a frozen lemonade – perfect for any hot summer day. Anyone who has made homemade ice cream can tell you that it is one of the best things about summer. Whether it’s rocky road ice cream, peach ice cream, or key lime pie …

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The best balance of tart and sweet, this refreshing lemon sorbet tastes like a frozen lemonade – perfect for any hot summer day.

Spoon nestled into several scoops of lemon sorbet in a white bowl.

Anyone who has made homemade ice cream can tell you that it is one of the best things about summer.

Whether it’s rocky road ice cream, peach ice cream, or key lime pie ice cream, digging into ice cream that you made yourself will make you feel like a little kid again.

But what if you can’t do dairy, or simply want a lighter frozen dessert option?

That’s where sorbets come in. 

This lemon sorbet is like eating frozen lemonade. It’s perfectly tart, cold, creamy, and totally refreshing. It’s everything you want on a hot summer day! 

(more…)

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