Red Wine Apple Cider Sangria (Cocktail)
A cozy fall sangria that blends dry red wine with crisp apple cider, brandy, citrus, and warming spices. Built in a pitcher and chilled so the flavors meld—great for Thanksgiving or any autumn gathering.
Equipment
- Large pitcher or glass jug (2 quarts)
- Wooden spoon or long stir stick
- Cutting Board
- Sharp knife
- Measuring cups and spoons
- Citrus juicer
- Fine-mesh strainer
- Serving glasses
- Refrigerator
Ingredients
- 1 bottle (750 ml) dry red wine Merlot, Pinot Noir, Cabernet Sauvignon, or Tempranillo
- 2 cups apple cider
- 0.5 cup brandy or bourbon or orange liqueur
- 0.25 cup orange juice fresh preferred
- 1-2 tbsp honey or maple syrup to taste
- 2 Honeycrisp apples thinly sliced
- 1 pear sliced
- 1 orange sliced into rounds
- 0.25 cup pomegranate arils or cranberries
- 2 cinnamon sticks
- 2 whole cloves or 1 star anise
- club soda or Prosecco splash, optional, added before serving
- ice cubes optional, for serving
Instructions
- Thinly slice the apples, pear, and orange. Lightly crush the berries (if using pomegranate arils, leave whole).
- Add sliced fruit and spices to a large pitcher. Pour in red wine, apple cider, brandy, and orange juice.
- Stir in honey or maple syrup until dissolved. Cover and refrigerate for at least 2 hours (overnight is best) to let flavors meld.
- Before serving, stir and taste; adjust sweetness as needed. Add a splash of club soda or Prosecco to each glass for bubbles, if desired.
- Serve cold over ice, spooning fruit into each glass. Fine strain for a smoother pour, if preferred.
Notes
Honeycrisp apples stay crisp in the pitcher. Merlot is soft and fruity; Cabernet gives deeper structure; Pinot Noir or Tempranillo keep things lighter. Chill thoroughly and add bubbles at the last minute so the sangria stays fizzy.