How to Make Fall Sangria with April Wiencek of The Tipsy Housewife

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This fall sangria is ideal for a small gathering in the backyard—preferably around a crackling fire.

The Tipsy Housewifecourtesy The Tipsy Housewife

Thoughts of sangria are likely to conjure up memories of hot summer days outside on a patio or large punch bowls at a backyard barbecue. But there is more to sangria than sunshine and sweetness!

April Wiencek, or as her Instagram followers call her, The Tipsy Housewife, has the perfect fall sangria to transition from hot summer days to cool fall evenings.

How to Make The Tipsy Housewife’s Fall Sangria

April was inspired by the local orchards near her parents’ house on the upper peninsula of Michigan.

“Being up here [in Michigan], we spend so much time outside,” she says. “We’re outdoors winter, spring, summer and fall.” April wanted to make a drink that had the flavors of fall with warm baking spices and fresh apples, but still had the feeling of an outdoor get-together.

“It’s just a cozy drink, and it’s not too intense like a hot toddy or an Irish coffee.” April isn’t a fan of hot cocktails, because they need to be consumed quickly—and that doesn’t work with the leisurely pace of a fall happy hour.

After visiting a winery where the flavor of the sauvignon blanc was described as “biting into a green apple,” April was inspired to mix the wine and the fruit. Then, she added more fall flavors like cranberry and cinnamon to make an easy-drinking autumn cocktail. Here’s what you need to make her twist on this favorite cocktail:

  • 3 apples, sliced (April recommends using three different kinds of apples, like Granny Smith, Gala and Honeycrisp.)
  • 1 (750mL) bottle sauvignon blanc or pinot grigio
  • 1 cup cranberry juice
  • 3 cups apple cider
  • 4 cinnamon sticks

You’ll also need four 16-ounce mason jars for serving.


Step 1: Prepare the jars

Divide apple slices evenly across the four jars.

Step 2: Mix the sangria

In a large punch bowl or pitcher, mix wine, cranberry juice and apple cider. Pour the sangria over apples into each jar, dividing evenly.

Garnish each jar with one cinnamon stick before sealing the lid. Chill in the refrigerator for at least 24 hours.

Step 3: Serve

Gently shake each jar before serving cold.

April’s Tip: To make this fall sipper feel just a little bit fancier, serve the sangria with a topper of sparkling wine. “I think a dry crisp Brut is the best on top of the sangria,” she says, “but for a more affordable option prosecco also works really well.”

Pair This Sangria with a Snack Board

Her idea of the perfect fall gathering serving this sangria with a simple charcuterie board. “Any time I’m serving something with apples, I look for a really good cheddar cheese, they just go so well together,” she says.

To round out the board, add some spicy salami and a salty prosciutto alongside the cheddar. April also suggests adding a stuffed celery as a snack to enjoy alongside the fall sangria. (Here’s how to arrange all the elements on a cheese board for a stunning centerpiece at your next get-together.)

You definitely don’t have to stay indoors to sip this fall sangria. April makes this recipe in glass mason jars so she can take them anywhere. “Just put ’em in a cooler with ice,” she says, “and then you can grab them out of the cooler, like adult juice boxes.”

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Mandy Naglich
Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.