Caramel Apple Sangria
October is National Apple Month and we can’t think of a better way to ring it in than with some incredible recipes over the next few weeks featuring our Jersey Apple Wine. First up, is one of two sangria recipes that prove that there’s a sangria for every season. To see the original recipe, click here.
Ingredients:
• 1 Bottle Jersey Apple wine
• 2 Cups apple cider
• 2 Apples cored and chopped
• 6 oz. Caramel vodka
• Caramel sauce for rims of glasses
Instructions:
1. In a pitcher mix wine, vodka and cider.
2. Add apples to pitcher and let sit for 2 hours
3. Pour caramel sauce onto a small plate and dip glass rims onto the top of the plate.
4. Once glass rims are coated in a generous amount of caramel sauce, add drink mixture to glass.
Autumn Sangria
National Apple Month rolls on with sangria recipe #2 that blends apple and pear for a twist on traditional Fall flavors. Cheers! To see the original recipe, click here.
Ingredients:
• 1 Bottle Jersey Apple wine
• 2 Cups apple cider
• 1 Chopped apple
• 1 Chopped pear
• Cinnamon sticks for garnishing
Instructions:
1. In a pitcher muddle chopped apples & apple cider
2. Add wine
3. Serve in glasses & garnish with cinnamon
Pro-Tip:
Try garnishing the rim of your glass with cinnamon spiced powder or mulling the wine and serving hot.
Cast Iron Pork Chops
National Apple Month rolls on with this life-changing pork chop recipe. Despite the medium difficulty for this one, the fruit, seasonings and caramel notes will be unforgettable to you and your guests—a fantastic feast for the final dining days on your deck or patio, with a bottle of Jersey Apple Wine close by of course. Bon Appetite! To see the original recipe, click here.
Ingredients:
• 1 Tablespoon vegetable oil
• 4 Ounces thick-cut bacon, cut into 1/2-inch pieces
• 1 Tablespoon unsalted butter
• 5 Pounds boneless pork shoulder, cut into 6 pieces
• 3 Medium shallots, thinly sliced
• 1/3 Cup Jersey Apple Wine
• 1 1/4 Cups apple cider, preferably fresh
• 2 Tablespoons apple cider vinegar
• 3 Tart apples preferably Honey Crips or Pink Ladies, peeled, cut into 1/2-inch wedges (about 4 cups)
• 1/2 Teaspoon Dijon mustard
• Chopped fresh chives
Instructions:
1. Place rack in lower third of oven; preheat to 325°. Heat oil in a large heavy cast iron pan over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
2. Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
3. Add shallots to pot and cook, stirring about 4 minutes.
4. Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).
5. Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.
6. Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
7. Stir Dijon mustard into sauce; season with salt, pepper. Pour sauce with apples over pork on platter. Sprinkle with chives.