Celebrate every autumn gathering with this Apple Cider Sangria. Bright apple flavor, warming cinnamon, fruity red wine, and a splash of citrus combine for a spiced, refreshing, slightly boozy drink that’s perfect for fall parties, holiday get-togethers, or Thanksgiving.
Although sangria is often associated with warm-weather sipping, this autumn version is tailor-made for crisp days. It balances sweet apple cider and fruit with a rich dry red wine, brandy for depth, and an apple-cinnamon simple syrup that brings cozy spice. Prep is straightforward: simmer the syrup, combine the fruits and alcohol, and chill. For best flavor, let the sangria rest for at least 3 hours or overnight so the ingredients can meld.
Ingredients
Apple Cider: The foundation of this sangria. Use non-alcoholic sweet apple cider for the classic flavor; if you prefer less sweetness, a drier cider works too. Fresh cider is usually available at grocery stores, farmer’s markets, and farm stands.
Apples: Use one red apple (Honeycrisp, Fuji, or Braeburn) and one green (Granny Smith) for a balanced sweet-tart profile. Peel, core, and chop the fruit, and reserve the peels and cores to make the syrup. Using two of the same apple is fine if needed.
Pears: Two gently ripe pears—one Bosc and one D’Anjou—add texture and mild sweetness. Core and chop them to match the apple pieces, reserving the cores for the syrup if desired.
Pomegranate Seeds: About 1/4 cup of arils adds bright color and a tart pop.
Orange: Half an orange, sliced with the peel intact, provides a citrus counterpoint that complements the apples and wine.
Red Wine: Choose a full-flavored dry red such as Cabernet Sauvignon, Merlot, or Malbec for body and depth.
Brandy: Adds warming boozy notes—any mid-range brandy works well.
Cinnamon Sticks: Two sticks are used to infuse both the simple syrup and the assembled sangria for a cozy fall aroma.
Cane Sugar: One cup to make the apple-cinnamon simple syrup. White granulated sugar can be substituted if needed.
How to Make Apple Cider Sangria
- Make the apple-cinnamon simple syrup. In a small saucepan, combine the reserved apple and pear peels and cores (keep the chopped fruit for the sangria), 1 cup cane sugar, 1 cup water, and 2 cinnamon sticks. Stir, bring to a simmer over medium-low or low heat, and let simmer for about 30 minutes until reduced by roughly half. Remove from heat, strain out solids, and let the syrup cool in a glass jar. Use immediately or refrigerate for later use.
- Assemble the sangria. In a large pitcher, combine the chopped apples, pears, pomegranate seeds, orange slices, one bottle of dry red wine, 1 1/2 cups apple cider, 1/2 cup brandy, and 1/4 cup of the cooled apple-cinnamon syrup. Add the two cinnamon sticks from the syrup for extra spice.
- Stir and chill. Stir thoroughly with a long spoon to combine flavors, then refrigerate for at least 3 hours or up to overnight. The longer it rests, the more the fruit and spices will infuse the wine and cider.
Recipe Pro-Tips
- Let it rest: Refrigerate the sangria for at least 3 hours or overnight to allow the flavors to meld and deepen.
- Use peels and cores: Save apple and pear peels and cores to make the simple syrup—this reduces waste and intensifies the apple flavor.
- Simmer, don’t boil: Keep the syrup at a low simmer for 30 minutes until reduced by half; a gentle simmer preserves flavor without scorching.
- Syrup handling: If you make the syrup ahead, add 1/4 cup to the pitcher when assembling. Store any extra syrup covered in the refrigerator for up to a week; it will thicken as it cools—gently warm it to loosen.
- Storage: Cover and refrigerate leftover sangria for 2–3 days in the pitcher, or transfer to an airtight container for up to 3–5 days.
Recipe Variations
This apple cider sangria is delightful as written, but you can customize it to suit your taste:
- Ginger brandy: Swap in ginger-flavored brandy for a spicy, warming twist.
- White wine: Use a dry white (Pinot Grigio or Sauvignon Blanc) for a lighter, brighter sangria.
- Cinnamon whiskey: Replace brandy with cinnamon whiskey or bourbon for an extra cinnamon-forward profile.
- Caramel vodka: For a caramel-apple style, use caramel or salted-caramel vodka instead of brandy.
- Bubbles: Add Prosecco or sparkling cider just before serving for a fizzy, festive finish.
Serving Suggestions
Serve this festive sangria at fall dinners or holiday gatherings alongside roasted vegetables, hearty soups, or autumn salads. It pairs particularly well with roasted beets and carrots, kale salads with pomegranate, or roasted mushroom dishes.
More Fall and Winter Cocktail Recipes
- Winter Sunrise Cocktail
- Apple Nutmeg Cocktail
- Pomegranate Margarita
- Pomegranate Aperol Spritz
Apple Cider Sangria
Ingredients
Apple Cinnamon Simple Syrup
- 1 cup cane sugar
- 1 cup water
- Peels and cores from 2–4 apples and pears (from the fruit used in the sangria)
- 2 cinnamon sticks
Apple Cider Sangria
- 1 green apple (Granny Smith), peeled, cored, and chopped
- 1 red apple (Honeycrisp, Fuji, or Braeburn), peeled, cored, and chopped
- 1 Bosc pear, cored and chopped
- 1 D’Anjou pear, cored and chopped
- 1/4 cup pomegranate arils (seeds)
- 1/2 orange, sliced (peel intact)
- 1 bottle dry red wine (Cabernet Sauvignon, Merlot, or Malbec)
- 1 1/2 cups apple cider
- 1/2 cup brandy
- 1/4 cup apple-cinnamon syrup (from recipe above)
Instructions
Apple Cinnamon Simple Syrup
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Add the reserved cores and peels, 1 cup cane sugar, 1 cup water, and 2 cinnamon sticks to a small saucepan.
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Stir, bring to a simmer over medium-low or low heat, and simmer about 30 minutes until reduced by half.
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Remove from heat, strain out solids, and cool the syrup in a glass jar. Use immediately or refrigerate for later use.
Apple Cider Sangria
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Combine the chopped apples and pears, pomegranate seeds, orange slices, red wine, apple cider, brandy, and 1/4 cup apple-cinnamon syrup in a large pitcher.
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Stir well, refrigerate for at least 3 hours or overnight, then serve.
Notes
Recipe Pro-Tips
- Let it rest: Chill for at least 3 hours or overnight to maximize flavor.
- Save peels and cores: Use them to make the syrup and add depth to the drink.
- Simmer gently: Keep the syrup at a low simmer to avoid boiling and maintain clean flavor.
- Syrup storage: Syrup will thicken when chilled; warm briefly to loosen before using.
Nutrition
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