Lunch: Cider Sangria Recipe | MyRecipes

Recipe by Khalil Hymore It's fine to make this punch ahead; just hold off on adding the apple cider--which adds bright and effervescent notes--until right before serving.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cider Sangria Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 cup water
1/4 cup sugar
3 cinnamon sticks
3/4 cup brandy
1 apple, cored and diced
1 pear, cored and diced
1 cup black seedless or Concord grapes
3 1/2 cups leftover dry white wine, such as sauvignon blanc (a little more than 1 [750-milliliter] bottle)
1 3/4 cups sparkling apple-cranberry cider (such as Martinelli's)

Instructions

Combine 1/2 cup water, sugar, and cinnamon sticks in a small saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar. Pour mixture into a large bowl; cool for about 10 minutes. Stir in brandy. Add apple and pear; toss to coat. Cool completely.
Strain brandy mixture into a large pitcher, reserving apples and pears. Discard cinnamon sticks. Thread apples, pears, and grapes onto 10 short skewers or cocktail picks. Return any remaining fruit to the pitcher. Stir in wine and cider. Fill 10 glasses with ice. Divide punch evenly among glasses; garnish each glass with a fruit skewer.

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