Apple Cider Sangria Recipe
This Apple Cider Sangria is a cozy, fruit-forward fall cocktail that combines crisp apple cider, white wine, and seasonal fruits with warm spices. It’s easy to make in a big batch, making it a perfect drink for autumn gatherings or a quiet night in.
Equipment
- large pitcher (at least 2 quarts)
- Cutting board and knife
- Measuring cups and spoons
- long spoon or stirrer
- Wine glasses or tumblers
- Vegetable peeler (optional for garnish)
- Small bowl or plate (optional, for cinnamon sugar rim)
- Fine mesh strainer (optional)
- Ice cube tray
Ingredients
- 1 bottle 750 ml dry white wine (Sauvignon Blanc or Pinot Grigio)
- 2 cups apple cider
- 1/2 cup brandy or apple brandy optional; spiced rum is a good alternative
- 1 cup sparkling apple cider or prosecco add before serving
- 2 crisp apples such as Honeycrisp or Granny Smith, thinly sliced
- 1 ripe pear sliced or diced
- 1/2 cup pomegranate seeds or frozen cranberries
- 1 orange sliced
- 2 cinnamon sticks
- 2 star anise optional
- 1/8 teaspoon ground cinnamon
- 1 tablespoon lemon juice or orange juice
- Ice cubes for serving
- Optional garnish: extra apple slices cinnamon sugar rim, orange peel strips
Instructions
- In a large pitcher, add the sliced apples, pear, orange, pomegranate seeds (or cranberries), cinnamon sticks, and star anise.
- Pour in the dry white wine, apple cider, brandy (if using), and lemon or orange juice.
- Sprinkle in the ground cinnamon and stir well to combine.
- Cover the pitcher and chill in the refrigerator for at least 2 hours (or overnight for best flavor).
- Just before serving, add the sparkling apple cider or prosecco to the pitcher.
- (Optional) Rim serving glasses with cinnamon sugar. (Optional)
- Fill glasses with ice and pour the sangria over the top, including some fruit in each serving.
- Garnish with apple slices or orange peel, and serve chilled.