Red Wine Apple Cider Sangria Recipe

When the air turns chilly, I find myself reaching for cozy drinks that really highlight those fall flavors. A red wine apple cider sangria brings together crisp apple cider and bold red wine, giving a fresh spin to a classic autumn cocktail.

This recipe walks you through making a fall sangria that works for any occasion, whether you’re curled up at home or hosting a Thanksgiving crowd.

I love how this apple cider sangria blends sweet apples, warm spices, and deep wine notes all in one glass. It’s super easy to prep ahead, and honestly, it looks gorgeous with all the fresh fruit floating around.

You really taste the comfort of the season in every sip. It’s easily one of my favorite Thanksgiving cocktails to share.

Red Wine Apple Cider Sangria Recipe

I usually make this sangria when I want something simple for fall that mixes crisp cider, smooth red wine, and lots of fruit. It’s got a nice balance—sweetness, a little spice, and some tartness.

The result is cozy but still refreshing.

Equipment

• Large pitcher or glass jug (at least 2 quarts)
• Wooden spoon or long stir stick for mixing
• Cutting board and sharp knife for slicing fruit
• Measuring cups and spoons for liquids and sweeteners
• Citrus juicer for fresh orange juice
• Small saucepan (optional) for warming cider or dissolving honey or maple syrup
• Fine mesh strainer if you want a smoother drink without any pulp
• Serving glasses like wine glasses or tumblers
• Ice bucket or fridge space for chilling before serving

I’m a fan of using a clear pitcher. There’s just something inviting about seeing all the fruit and spices floating inside.

Plus, it makes it easy to give everything a good stir before you pour.

Ingredients

• 1 bottle (750 ml) dry red wine like Merlot, Pinot Noir, Cabernet Sauvignon, or Tempranillo
• 2 cups apple cider
• 1/2 cup brandy, bourbon, or orange liqueur (think Cointreau or triple sec)
• 1/4 cup orange juice (fresh is best, but bottled works)
• 1–2 tbsp honey or maple syrup, to taste
• 2 Honeycrisp apples, thinly sliced
• 1 pear, sliced
• 1 orange, sliced into rounds
• 1/4 cup pomegranate arils or cranberries
• 2 cinnamon sticks
• 2 whole cloves or 1 star anise
• Optional: splash of club soda or Prosecco right before serving

I usually tweak the sweetness depending on how sweet the cider is. If it’s already sugary, I’ll go lighter on the honey.

Instructions

• Slice up your apples, pear, and orange nice and thin.
• Toss the fruit into your pitcher along with cinnamon sticks, cloves, or star anise.
• Pour in the red wine, apple cider, brandy, and orange juice.
• Stir in honey or maple syrup until it’s all dissolved.
• Cover and pop it in the fridge for at least 2 hours—overnight is even better.
• Before serving, give it another stir and taste for sweetness.
• Add ice to your glasses and pour the sangria, making sure everyone gets some fruit.
• Want bubbles? Top each glass with a splash of club soda or Prosecco.

Honestly, letting it chill overnight is the way to go. The fruit soaks up the wine and spices, and the whole thing just gets smoother.

Notes

I stick with Honeycrisp apples because they hold up and stay crisp, even after soaking. Merlot keeps things soft and fruity, but if you want a deeper flavor, go with Cabernet Sauvignon.

For something lighter, Pinot Noir or Tempranillo work really well. And if you’re in the mood for a sweeter sangria, swap in some orange liqueur or triple sec instead of brandy.

I’d skip pinot grigio or other white wines—they just don’t play as nicely with the warm spices and cider.

Serve it cold, but don’t drown it in ice. You want to keep that balance of fruit, spice, and wine intact.

Tasting Notes

Right away, I pick up this bright mix of red wine and apple cider. The wine lays down a smooth, fruity base, and then the cider jumps in with a crisp, slightly tart note that keeps things really refreshing.

After a decent chill time in the fridge, the flavors mellow out and blend together more naturally. The fruit pieces soften up, letting their juices seep in, so the sangria tastes a bit rounder and not quite as sharp.

I notice the apples bring in a gentle sweetness, while the oranges add just a hint of citrus aroma. It’s subtle, but it lifts the whole thing.

Every sip feels pretty balanced—not too sweet, not too dry. The cinnamon stick is there too, adding this soft, warming spice at the end, but it never takes over.

Honestly, I love serving it cold, with a few ice cubes and some extra fruit slices tossed in. The color stays deep and rich, and the scent—wine mingling with cider—just feels cozy, but not heavy. Maybe that’s why it works no matter the season.