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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Recipes

RECIPE: Apple Cider-Pomegranate Sorbet

It may now be fall, but that doesn’t mean you should forget about sorbet until next summer. Here’s a delicious option from US Apples: Apple Cider-Pomegranate Sorbet.

Serve it as a palate cleanser between fish and meat courses at a dinner party, or right before the turkey or ham course at Thanksgiving.

Sorbet is our favorite light dessert. For a fancier dessert, serve it in a pavlova (a meringue cup) with berries, or with diced fall fruits marinated in liqueur.

Find more apple-licious recipes at


Ingredients For 6 Servings

  • 2 cups fresh apple cider
  • 1-1/4 cup pomegranate juice
  • 2/3 cup granulated sugar
  • 1 cinnamon stick
  • Pinch salt
  • 1 tablespoon freshly squeezed lemon juice

    Apple Pomegranate Sorbet

    Refreshing as a palate cleanser or dessert. Photo courtesy US Apple.



    1. STIR together the juices, sugar, cinnamon stick and salt in a medium saucepan over high heat. Boil for 5 minutes, then transfer to a large bowl.

    2. REMOVE the cinnamon stick, stir in the lemon juice, cover and chill in refrigerator until cold.

    3. FREEZE the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze an additional 2 hours or longer.


    /home/content/71/6181571/html/wp content/uploads/concord grape sorbetto dolcezza 230

    Another fall sorbet flavor: grape. Photo courtesy



  • Apple & Calvados Sorbet (recipe)
  • Beet Sorbet (recipe)
  • Cranberry Pomegranate Sorbet (recipe)
  • Fig Sorbet (recipe)
  • Grape Sorbet (recipe)
  • Grape Sorbet With Gin (recipe)
  • Pear With Cardamom or Nutmeg (recipe)
  • Pear With Poire William
  • Spiced Apple Cider Sorbet (recipe)



    RECIPE: Carrot Pasta

    While we’re enjoying the warmth of Indian Summer, Hannah Kaminsky of Bittersweet Blog suggests these raw, vegetable-based noodles made from carrots.

    Inspired by classic cold sesame noodles, delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful.

    Instead of peanut sauce based on peanut butter, Hannah substitutes cashew butter for a different take on the nutty, lightly spiced sauce.

    “Deceptively simple in composition,” says Hannah, “it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on the creamy cashew elixir. Lavish it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.”

    Note that this recipe comes together very quickly but needs to be eaten as soon as it’s made. The recipe makes 2-3 main dish servings or 4-5 side servings.


    /home/content/71/6181571/html/wp content/uploads/carrot pasta kaminsky 230

    Cut the carbs and add the protein: carrot “pasta” in cashew sauce. Photo courtesy Hannah Kaminsky.



    Ingredients For The Cashew Sauce

  • 6 tablespoons smooth cashew butter
  • 1/3 cup vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons light agave nectar
  • 1 teaspoon toasted sesame oil
  • 1 clove fresh garlic, finely minced
  • 1 inch fresh ginger, peeled and grated
  • 1/2-1 teaspoon sriracha (or other hot sauce)
    For The Carrot Pasta

  • 5 Large carrots, peeled and shredded with a julienne peeler or spiral grater
  • 1 English cucumber, peeled and shredded with a julienne peeler or spiral grater
  • 2 scallions, thinly sliced
  • 1/3 cup toasted cashews, roughly chopped

    spiral grater

    A spiral grater, also called a spiralizer. Photo
    courtesy Microplane.



    1. PREPARE the sauce. This can be done up to 2 weeks in advance and refrigerated in an airtight container. Place the cashew butter in a medium bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Add the remaining ingredients, whisk thoroughly until homogeneous and set aside.

    2. MAKE the carrot and cucumber “noodles.” Toss them together with half of the sauce; for easier mixing, use your hands. Add more sauce as needed, toss in the scallions and move to a serving plate.

    3. TOP with chopped cashews and serve.




    FOOD FUN: Pot Pies & A Chicken Pot Pie Baked Potato

    September 23rd is National Great American Pot Pie Day, celebrating a favorite American comfort food. Pot pie (also spelled potpie) is a misappropriated name. Originally, “pot pie” referred to a crustless mixture of meat pie ingredients and noodles, stewed in a pot on the stove top.

    Over time, the term became used to designate a meat pie with conventional crusts, baked in the oven in a deep pie plate or casserole dish.


    Meat pies likely date back to the milling of flour in ancient times, but before the invention of pie plates, which came many centuries later. Very thick crusts were used as baking vessels (but were not eaten, due to the high proportion of salt required to stiffen the crust). Meat pies in large vessels made of crust were popular banquet fare during the Roman Empire, as anyone who has seen Fellini Satyricon can attest.

    By the 16th century, the English gentry revived the ancient custom of meat pies. Venison was the meat of choice. The recipe crossed the pond to America, where it became as American as…pot pie!


    Beef Pot Pie

    Beef pot pie with a star-embellished crust. Get out your cookie cutter! Photo courtesy Betty Crocker.

    The pot pie can be baked without a bottom crust but with a conventional top crust or a biscuit topping (the dough is dropped onto the top), like a cobbler. Personally, we prefer a crisp biscuit to a crust.

    While most people immediately think of chicken pot pie, pot pies are made today from any type of meat, poultry, fish or seafood, as well as vegetarian varieties. If you have venison, by all means enjoy a historic venison pot pie.

    Some of our favorite spins on pot pie:

  • Biscuit Pot Pie (with a biscuit instead of crust—(recipe)
  • Meatball Pot Pie (recipe)
  • Polka Dot Pot Pie (recipe)
  • Star Crust Pot Pie (see photo above)
  • Turkey Leftovers Pot Pie (recipe)
    And the recipe below, Baked Potato Pot Pie.


    Chicken Pot Pie Baked Potato

    Something new: pot pie in a baked potato! Photo courtesy Idaho Potato Commission.



    For today’s special occasion, we’ve fused the pot pie with a baked potato. Or actually, blogger Carla Cardello of Chocolate Moosey did. She developed the recipe for the Idaho Potato Commission.

    Ingredients For 4 Servings

  • 4 Idaho baking potatoes
  • Olive oil, for brushing
  • Salt, to taste
  • 1 tablespoon vegetable oil
  • 1 boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 cup frozen vegetable medley (carrots, peas, corn, and
    green beans)
  • 1/4 cup panko breadcrumbs
  • 1/4 teaspoon dried parsley
  • Preparation

    1. PREHEAT the oven to 425°F. Place the potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt and prick with the tines of a fork. Bake for 45-60 minutes or until they are fork tender. Meanwhile…

    2. HEAT the vegetable oil in a large skillet over medium heat. Add the chicken. Cook for 4 minutes, then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.

    3. ADD 1 tablespoon of butter to any meat drippings left in the skillet and melt. Add the onion and cook until soft, about 5-8 minutes. Add the flour and stir to coat. Slowly whisk in the chicken broth. Bring to a boil and cook until thickened, about 3-5 minutes. Whisk in the milk and salt and bring back to a boil. Add the vegetable medley and cooked chicken. Cook another 1-2 minutes or until hot.

    4. MELT the remaining 1 tablespoon butter in a small skillet. Add the breadcrumbs and cook until brown, about 5-8 minutes. Stir in the parsley.

    5. CUT each baked potato in half. Top with pot pie mixture and breadcrumbs. Serve immediately.



    FOOD FUN: Mac & Cheese Potato Skins

    The fun thing about mash-ups is that the combinations are endless. But we didn’t have to go too far to find this great combo: mac and cheese potato skins.

    We sighted them on Tony Roma’s Facebook page and promptly made some macaroni and cheese so we could then whip up a batch of potato skins.



  • 8 russet potatoes (about 3 inches long, total weight 2-1/4 pounds)
  • 2 tablespoons unsalted butter (1/4 stick), melted
  • Kosher salt and freshly ground black pepper
  • 2 cups (about 4 ounces) shredded sharp or extra sharp cheddar cheese
  • Mac and cheese
  • Garnishes: crumbled crisp bacon, minced chives

    /home/content/71/6181571/html/wp content/uploads/mac and cheese potato skins tonyromasFB 230sq1

    Mac and cheese potato skins. Photo courtesy Tony Roma’s.



    /home/content/71/6181571/html/wp content/uploads/russet norkotah 2 230r

    Russet potatoes. Photo courtesy Burpee.



    1. SCRUB and thoroughly dry the potatoes. Preheat the oven to 400°F with a rack in the middle.

    2. PIERCE each potato several times with a fork or the point of a sharp knife. Place the potatoes directly on the middle rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. While the potatoes bake and cool…

    3. MAKE the macaroni and cheese.

    4. SLICE each baked potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch layer of potato on the inside of the skin. Reserve the scooped potato; you can use it for gnocchi, mashed potatoes, potato cakes or potato soup.


    5. BRUSH the insides of the potatoes with melted butter and season with salt and pepper. Then do the same with the skin sides. Set the oven to broil.

    6. SPACE the potato halves skin-side up on a baking sheet. Broil until the butter foams and the skins start to crisp, 2 to 3 minutes (watch carefully to avoid burning). Then flip and broil until the top edges just begin to brown, 2 to 3 minutes.

    7. FILL each skin with macaroni and cheese and crumbled bacon. Garnish with bacon and chives and serve immediately.



    TIP OF THE DAY: Cooking With Craft Beer

    Cooking with beer is as old as civilization itself. The first-known written record, from the Sumerians of ancient Mesopotamia, is a 3900-year-old beer recipe and poem honoring Ninkasi, the patron goddess of brewing.

    Brewing is much older than the written record: Evidence of beer production in Mesopotamia dates back about 5,000 years.

    Fast forward to the here and now: In American kitchens, some people regularly cook with beer. Others, even though they like beer, are more likely to cook with wine.

    Executive Chef Cenobio Canalizo of Michael Jordan’s The Steak House N.Y.C. likes to cook with both. He recently added beer-braised onions to his fall Bar Burger, and sent us his recipe plus general tips for cooking with beer:

  • Think regional. The Germans, naturally, cook their brats and other foods with their local beer. If you are making sauerkraut, cook it with some good German beer. Likewise, when making fish and chips, make your beer batter with a nice British ale.
  • Never cook with a beer you would not like to drink. This is the same with wine. Your final product can only be as good as your ingredients.

    /home/content/71/6181571/html/wp content/uploads/caramelized onion burger potatorollsFB 230

    A cheeseburger with caramelized onions is the fall Bar Burger recipes at Michael Jordan’s The Steak House. Photo courtesy

  • The delicate flavors of beer will dissipate over a long cooking process. If you are cooking a stew or braised beef, for example, add a splash or two to your dish before serving, to ensure you get that flavor. (We add a few tablespoons after we take the dish off the heat.)
  • Experiment with your favorite recipes. In virtually any recipe that calls for wine or stock of any type, you could replace them with beer.

    /home/content/71/6181571/html/wp content/uploads/craft beer cookbook 230

    The American Craft Beer Cookbook pairs recipes with all the craft beer styles. Photo courtesy Storey Publishing.



    Beer braised onions are an easy way to start cooking with beer. You can add them to first courses, entrées and sides. As a start, serve them with meat or poultry, baked or mashed potatoes, beans, burgers, eggs, grains, grilled fish and sandwiches (especially great with grilled cheese, roast beef, turkey or vegetable sandwiches).

    Chef Canalizo’s fall Bar Burger includes onions braised in Ommegang Nut Brown Ale (from New York State) and melted Cheddar cheese on a Martin’s potato roll, and served with homemade potato chips. Here’s his recipe for the onions:


    Ingredients For 4 Burgers

    For The Burger

  • 2 pounds ground beef
  • 4 buns (hamburger roll substitutes)
    For The Braised Onions

  • 2 white Spanish onions, sliced
  • 2 tablespoons melted butter
  • 1 cup brown ale* (substitute amber ale/red ale)
  • 2 sprigs fresh thyme
  • Salt and pepper to taste

    1. MELT the butter in a large sauté pan over medium heat. Add the onions and toss to coat with butter. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until the onions are a golden color. Add the beer and herbs and continue to cook for 5 more minutes until caramelized.

    2. FORM the meat into four eight-ounce patties. Season with kosher salt and pepper and cook to the desired temperature. While the meat is cooking, toast the buns.

    3. TOP each patty with cheddar cheese and beer braised onions, place on the bun and serve.


    Skip those puffy, white-bread standards and try delicious gourmet hamburger rolls. Here’s a recipe.

    *Brown ale is sweeter, darker and less bitter than the typical lager beer. If you can’t find an American brown ale, imported Newcastle Nut Brown Ale is typically available in stores with a good beer selection.



    RECIPE: Artichoke Dip With Sun-Dried Tomatoes

    /home/content/71/6181571/html/wp content/uploads/artichoke dip sundried tomatoes mooneyfarms 230

    Artichoke dip with sun-dried tomatoes. Photo courtesy Mooney Farms.


    After yesterday’s recipe for spinach and artichoke dip appeared, our friend Rachel emailed to say: “I don’t like spinach. Do you have a recipe for artichoke dip without it?”

    This one’s for you, Rachel: an award-winning recipe courtesy of Mooney Farms. The recipe uses Mooney’s Bella Sun Luci brand of sun-dried tomatoes (a brand we favor).



  • 8 ounces cream cheese
  • 3 large garlic cloves, pressed or diced
  • 1 cup canned artichoke hearts, diced
  • 6 Bella Sun Luci Sun Dried Tomato Halves in Oil, diced
  • 1/3 cup fresh shredded Parmesan cheese
  • 1½ tablespoons fresh basil leaves, diced
  • ½ teaspoon dried Italian seasoning*
  • Optional: ¼-1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • For serving: bagel chips, pita chips or crackers

    1. PREHEAT the oven to 375°F. In a glass 9-inch pie pan or baking plate, mix the cream cheese, garlic and artichoke hearts. Use a large fork to blend together.

    2. ADD the sun-dried tomatoes, Parmesan cheese and basil. Stir together until well blended.

    3. FLATTEN the dip with a fork or spatula, so the dip is an even layer in the pan. Sprinkle top with the Italian seasoning, and cayenne pepper to taste.

    4. BAKE for 16-18 minutes; the dip should be golden brown on top. Remove from the oven and let cool for 5 minutes.

    *You can make your own Italian seasoning by combining equal parts basil, marjoram, oregano, rosemary and thyme. Store in an airtight jar.



    TIP: Uses For Artichoke Hearts Beyond Spinach & Artichoke Dip

    If you shop at a club store, you may run across large cans of artichoke hearts or artichoke pieces, nicely priced. There are also occasional sales on regular formats (13.85 ounce cans). Grab them!

    Should you grab marinated or plain? It’s a toss-up. Canned artichokes, packed in water, are more bland out of the can, but fine for dips, soups and other recipes where you don’t want the vinaigrette that comes with marinated artichoke hearts.

    Marinated artichoke hearts are marinated in white vinegar and cheaper oil: soybean, sunflower or lower-quality olive oil. If your palate notices the difference, you’re better off marinating your own, adding salt and spices to taste. They’re best in antipastos, salads and on sandwiches.

    If you score a jumbo size, what should you do with all that artichoke?

    The good news is that artichokes are low in calories: a 14 ounce can has 165 calories. So use them wherever and whenever. Here’s a starter list. A recipe for spinach artichoke dip (with a few calories) is below.


    /home/content/71/6181571/html/wp content/uploads/spinach artichoke thegirlwhoateeverything 230

    The Girl Who Ate Everything uses cream cheese, mayonnaise and sour cream in her spinach and artichoke dip. Here’s her recipe. See ours ?below.


  • Antipasto: Create a platter with marinated artichokes, cheese, pimento (roasted red peppers), salami, olives, etc.
  • Crostini: Combine plain or marinated chopped artichoke hearts with seasoned ricotta (lemon zest, pepper, salt) and spread on grilled or toasted bread. Or, first spread the seasoned ricotta on the bread and top with a whole or sliced artichoke.
  • Fish topping: Do a quick sauté of plain artichoke hearts in olive oil with halved cherry/grape tomatoes, minced garlic and olives. Or, make a more intense sauce with brown butter, capers and sage.
  • Grains: Add plain artichoke hearts to cooked whole grains (barley, couscous, brown rice, quinoa, etc.), either hot or a grain salad. Mix with other ingredients of choice, from raisins to nuts
  • Gratin: Place plain artichoke hearts in a baking dish, with or without other cooked vegetables; top with shredded Gruyère and breadcrumbs, and bake at 400°F until the cheese is melted and the artichokes are warmed through.
  • Omelet: Toss in plain artichokes alone, with other vegetables and/or with cheese (feta, Gruyère, mozzarella, etc.): an easy, fancy side dish.
  • Pasta and risotto: Mix plain artichoke hearts with chopped or whole artichoke hearts and olive oil or sauce of choice.
  • Pizza: top with plain artichoke hearts, optional anchovies, capers, olives, red onion, etc.
  • Salads: Add plain or marinated artichoke hearts to a green salad.
  • Sandwiches: Top the main filling with marinated artichoke hearts.

    /home/content/71/6181571/html/wp content/uploads/can roland artichoke hearts 2301

    Use canned, unmarinated artichoke hearts in recipes where you don’t want the soybean oil. Photo courtesy Roland Food./font>



    Spinach and artichoke dip can be served hot or cold, in a bowl or in a hollowed-out bread bowl (use a round loaf), along with crackers, pita chips, toasts and crudités.

    Spinach and artichoke dip is one of the most popular dips in the U.S, so it’s surprising that we can’t find information on its origin. If you know it, please let us know.

    Our mom recalls that in the 1950s or 1960s, a recipe appeared on the containers of mayonnaise or sour cream, and possibly on packages of Knorr or Lipton dry soup mixes, both of which featured spinach dip with sour cream, mayonnaise and chopped water chestnuts. Such recipes were typically developed by home economists employed by food producers, to encourage popular new ways to use their products.

    Mom’s recipe, transferred from the package to an index card, is below.

    Some recipes include cream cheese, Parmesan or other cheese. We prefer the a less cheesy cold dip but do like grated Emmental or Gruyère cheese in the hot dip.



  • 1 box frozen chopped spinach, defrosted, drained and squeezed
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 lemon, juiced (and zested if desired)
  • 2 tablespoons chopped green onion and/or parsley
  • Salt and freshly ground black pepper
  • Optional: a few dashes of nutmeg or Worcestershire Sauce
  • Optional for hot dip: grated Emmental, Fontina, Gruyère, Jarlsberg or similar cheese
  • 1 cup artichoke hearts, drained and quartered (we use canned)

  • Baguette slices, crackers, pita chips/wedges, toast points, tortilla chips, etc.

    1. DRAIN the spinach in a strainer and press with the back of a large spoon to press out the remaining water. Further blot with paper towels if needed.

    2. COMBINE the spinach in a food processor with the sour cream, mayonnaise, garlic, lemon juice and optional zest and nutmeg; blend. Taste and season with salt and pepper to taste.

    3. ADD the artichokes and pulse a few times. For a cold dip, refrigerate spread in a tightly-capped container for several hours or overnight, to enable the flavors to blend.

    4. FOR A HOT DIP: Preheat oven to 375°F. Blend in the grated cheese and fresh-ground black pepper. Place in an oven-proof dish, top with more grated cheese and bake at until golden brown, about 15–20 minutes.



    FOOD HOLIDAY: Pimp Your Cheeseburger

    It used to be that a cheeseburger was just a cheeseburger: a patty and a slice of cheese—usually American, Cheddar or Swiss—and maybe a garnish of pickles. Then some inspired person added a slice of bacon. And those were the options for decades.

    But cheeseburgers have evolved into more complex creations with endless possibilities.

    We’ve been slammed with pitches for creative cheeseburger ideas for National Cheeseburger Day, September 18th. We don’t even know that these ideas are out-of-the-box. We think they’re the new box.

    Some of the ideas that have come our way:

  • URBO, a huge new gourmet venue in the New York City theatre district, suggested a Brie Burger (dry aged beef, Brie and pear mostardo) and a Caprese Burger (dry aged beef, mozzarella, beefsteak tomato and fresh basil).
  • Maria Bernardis of Greekalicious suggested a lamb burger with feta cheese and yogurt sauce in toasted pita.
  • The Cheesecake Factory suggested a Memphis Burger, beef topped with American cheese, barbecue and slaw.

    /home/content/71/6181571/html/wp content/uploads/pimento cheeseburger gardeniaNYC 2301

    A cheeseburger with pimento cheese from Gardenia Restaurant in New York City is delicious, but pretty simple compared to the other ideas we received.

  • Bull City Burger topped a beef patty with a sausage patty, Swiss cheese and pickles.
  • The Palm topped a patty with Gruyère, roasted red bell pepper and a slice of prosciutto.
  • Omaha Steaks suggested pimento cheese under the patty, sliced avocado and salsa on top.
  • Umami Burger tops a cheeseburger with a salad (photo below).

    /home/content/71/6181571/html/wp content/uploads/salad burger umamiburgerhdsoneatsFB 2301

    A Salad Burger with Swiss on the bottom. Photo courtesy Umami Burger.

  • Hudson Eats has a fried egg-topped burger with Gruyère, baby arugula and frizzled onions.
  • Martin’s Famous Pastry Shop suggests Swiss cheese and caramelized onions on one of their potato rolls.
  • The Munchery suggested Swiss, bacon and a grilled pineapple slice.
  • Vegetarian suggestions included portobello mushrooms with feta cheese and chickpea burgers with smoked mozzarella.

    Head to for many more ideas.

    Check out our master list of 40+ burger recipe ideas.

    Who invented the burger, and who transformed it into a cheeseburger? Much of the credit is lost to history, although here’s what we do know about the history of the burger.

    And if you’ve created a new cheeseburger recipe, let us know.




    FOOD FUN: Ice Pop Cake

    According to Country Crock, more Americans have their birthdays in September, and September 16th has the most birthdays.

    Whether or not you’re celebrating today, here’s a new take on ice cream cake from Country Crock: Add ice pops—sherbet or ice cream pops—around the perimeter of the cake.

    Called Rockin’ Rainbow Cake, the recipe begins with your favorite frosted layer cake. Bake it or buy it.

  • After you frost the cake, garnish the top with multicolored sprinkles.
  • Just before serving, press ice pops vertically around outside of cake. Cut so that each wedge has an ice pop.

  • We suggest that you unwrap all the ice pops first and place them on a wax paper-covered cookie sheet in the freezer until you’re ready to serve the cake.
  • Then, press them into the sides, bring the cake to the table and slice and serve real fast.
    Here’s the complete recipe.


    Birthday Cake With Ice Pops

    A different approach to “ice cream cake.” Photo courtesy Country Crock.




    RECIPE: Apple Sangria


    Ready for a glass? You can use red and
    green apple slices, in addition to the
    strawberries, for extra color. Photo courtesy
    U.S. Apple Association.


    It’s so hot here today (87°F) that we can’t get into fall recipes. But this Apple Sangria recipe is a compromise, turning the most popular fall flavor into a refreshing drink.

    There are actually two recipes below: the first, sangria with Calvados and sparkling wine; the second, a mocktail.

    The first recipe makes eight 8-ounce servings or ten 6-ounce servings. If you don’t have Calvados (apple brandy), you can substitute plain brandy or Cognac.



  • 1/4 cup Calvados
  • 2 tablespoons packed brown sugar
  • 5 cups apple juice or cider, chilled
  • 1 medium crisp* apple, cored and cut into thin wedges
  • 2/3 cup sliced strawberries
  • 1/2 cup halved white or red seedless grapes
  • 1 750-ml bottle extra-dry chilled Cava (Spanish white sparkling wine) or Prosecco (Italian white sparkling wine)
  • Ice
  • Preparation

    1. MIX the Calvados and brown sugar in a large pitcher until the sugar is dissolved. Stir in the apple juice, apple, strawberries and grapes. Cover and refrigerate for 2 hours or more.

    2. ADD the sparkling wine just before serving and gently stir (you don’t want to break the bubbles). Pour into ice-filled glasses.
    *Crisp green apple varieties include Crispin/Mutsu, Ginger Gold, Granny Smith, Newtown Pippin. Crisp red apple varieties include Braeburn, Cameo, Gala, Fuji, Honeycrisp, Jonathan.



    This recipes makes eight 8-ounce, or ten 6-ounce, servings of non-alcoholic sangria.


  • 3-1/2 cups apple juice
  • 1 medium crisp apple (such as Crispin or Honeycrisp) cored and cut into thin wedges
  • 2/3 cup sliced strawberries
  • 1/2 cup halved white or red seedless grapes
  • 1-1/2 cups club soda, chilled
  • 1 bottle (25-1/2-ounces) non-alcoholic sparkling apple cider, chilled
  • Ice

    1. COMBINE the apple juice, apple, strawberries and grapes. Cover and refrigerate for 2 hours or more.

    2. ADD the club soda and sparkling cider just before serving and gently stir. Pour into ice-filled glasses.



    The Crispin apple, also known as Mutsu, has a green skin. Honeycrisp apples have a red skin. Photo courtesy New York Apple Association.


    Around 200 B.C.E., the conquering Romans arrived in Spain and planted vineyards. They soon discovered that red grape varietals produced the best wine in the local soils. While some was enjoyed locally, the majority of the wines were shipped to Rome.

    The locals created fruit punches from the wines and called these drinks sangria after the Spanish word for bloodletting.

    While sangria was drunk in Spain for more than 1,000 years, it didn’t arrive in the U.S. until 1964—at the Spanish Pavilion at the World’s Fair in New York. It was quickly adopted by Americans.

    Since January 2014, the use of the word “sangria” on bottle labels is restricted by the European Union. Only sangria made in Spain and Portugal can be sold under that name.

    Sangaree, a fruit and wine punch from the West Indies, is the same drink. The name is an archaic English term for sangria.

    December 20th is National Sangria Day. Here’s more about sangria.



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