While sangria might conjure up images of warm summer days, it only takes a few tweaks to help this punch transition to fall weather. Sangria is traditionally made with red wine, orange juice, liquor (typically brandy or rum) and a mix of fresh fruit. For this apple cider sangria recipe, we combine fresh apple cider, white wine, brandy, cinnamon and fresh fruit to make the perfect drink for a crisp and cool autumn day.
Apple Cider Sangria Ingredients
- White wine: We recommend a middle-of-the-road sauvignon blanc or pinot grigio for this apple cider sangria recipe.
- Apple cider: If you’re stopping at an apple orchard any time soon, grab a jug of fresh-pressed apple cider. It’s most likely fresher than what you can find at the store.
- Apples: Feel free to peel the apples before chopping them, but it’s not necessary.
- Pomegranate seeds: Look for pre-packaged pomegranate arils in the refrigerated produce section in most grocery stores, or save some money by buying a whole pomegranate and removing the seeds yourself.
- Brandy: Did you know that brandy is distilled from white wine or other fermented fruits? That’s why it pairs so well with the fruity ingredients in a typical sangria recipe.
- Orange juice: A bit of orange juice brightens and sweetens the sangria with a lovely citrus note.
- Cinnamon sticks: Two whole cinnamon sticks infuse their warm fall flavor into this autumnal sangria.
- Ginger beer: The pleasant fizziness and zippy ginger flavor from ginger beer is the perfect sangria topper.
Directions
Step 1: Stir together the base
In a large pitcher, combine the white wine, apple cider, Honeycrisp apples, pomegranate seeds, brandy, orange juice and cinnamon sticks, using a long-handled spoon to stir them.
Step 2: Let it chill
Cover the pitcher and let it chill in the fridge for two hours. Stir the sangria now and again to better meld the flavors.
Step 3: Garnish and serve the sangria
Discard the cinnamon sticks. Add the chilled ginger beer and give the sangria another quick stir. Pour the sangria into your preferred glassware, making sure that each serving gets some of the fresh fruit (you may need to spoon some fruit into each glass).
Editor’s Tip: Stemless wine glasses are ideal for serving sangria. Planning to serve your apple cider sangria around a bonfire? We love these wine tumblers for outdoor drinking.
Apple Cider Sangria Variations
- Switch up the fruit: Other options for fresh fruit in apple cider sangria include diced pears, frozen cranberries, and quartered lemon, lime or orange wedges.
- Use red wine: This sangria can also be made with red wine instead of white wine. Spanish reds like garnacha or Rioja work well in this recipe, as would a red blend.
- Rim each glass with cinnamon sugar: Combine cinnamon and sugar on a small plate. Rub the rim of each glass with an orange wedge. Then dip or roll the edge of the glass in the cinnamon sugar.
How long does apple cider sangria last?
Any leftover sangria should be kept in the refrigerator for up to four days. Cover the pitcher with storage wrap or transfer the sangria to an airtight container.
Can you make apple cider sangria ahead of time?
Yes! Apple cider sangria can be made up to four days in advance.
Apple Cider Sangria Tips
What’s the best white wine for sangria?
A crisp, dry white wine is best in this apple cider sangria recipe. Look for white wines with tasting notes that include apple, pear or citrus flavors. Sauvignon blanc, pinot grigio and albariño are all delicious options. Sangria is not the place to use your finest wine; nor should you use the cheap stuff. A mid-price white wine that you enjoy drinking on its own is great to use in this recipe.
Can I use apple juice instead of cider?
It really is best to use apple cider. It has a richer, more apple-y flavor and is less sweet than apple juice.
What are the best apples to use for this sangria?
While this recipe calls for Honeycrisp apples, you can use your favorite tart, crisp apple variety. Granny Smith, Gala and Golden Delicious are all tasty choices. Avoid any mealy apples that will break down and get too soft after soaking in the sangria for a few hours.
