Apple Cider Autumn Sangria

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Irresistible white wine sangria filled with fall’s best flavors like apple, cider, citrus, cinnamon, and pear. 

Apple Cider Autumn Sangria by sallysbakingaddiction.com

TGIFRIDAY. That means it’s time for an adorable mason jar filled with festive sangria and a cinnamon stick garnish. Right? Of course.

All the autumn things are happening right now. The leaves are changing, the boots are on, the plaid scarves are trending, basic pumpkin spice lattes are flowing, and Jude’s a celebrity. That last one isn’t really autumn-y, I just wanted to tell you.

Irresistible white wine sangria filled with fall's best flavors like apple, cider, citrus, cinnamon, and pear. Recipe on sallysbakingaddiction.com

So let me just repeat what you already know. I love this time of year! (An overload of fall inspiration right here.) To celebrate, let’s all sit down to a pitcher* of apple cider autumn sangria. Chunky sweaters required.

*Not a glass, a pitcher. Because you won’t stop at one glass. Consider this your warning.

I love making sangria. This you already know. Unlike fan-favorites like frozen margaritas, mojitos, or other cocktails– sangria is one of the easiest big-batch cocktails you can make. And it always impresses! The most wonderful part about sangria, besides tasting uhhhh-mazing, is that it’s the ultimate make-ahead cocktail. It’s supposed to be made ahead of time. Throw it all into a pitcher and you’re prep is done.

The only thing I love more than making sangria is drinking it. Correction. The only thing I love more than making AND drinking sangria is eating all the booze-soaked fruit. We’ll get to that in a sec.

Irresistible white wine sangria filled with fall's best flavors like apple, cider, citrus, cinnamon, and pear. Recipe on sallysbakingaddiction.com

Today’s apple cider sangria is filled with so many incredible fall flavors. I adapted the recipe from my red wine version. I started throwing a few more things into the pitcher and the rest is slurped-up history. Get your pitchers ready!

You’ll need some of this season’s finest goodies like apple cider (try it homemade in the slow cooker!), chopped apples, orange slices, pomegranate seeds, pear slices, and cinnamon. Which wine to use? Well, the few times I’ve made this apple cider sangria in the past month or two, I used Pinot Grigio. Any mild white wine is perfect. The wine doesn’t have to be super fancy. I use a $12 bottle every time.

The alcohol-soaked fruit at the bottom of your glass? Woo-eee! The longer you let your sangria sit before drinking/serving it, the more the fruit will infuse its flavors into the cocktail. And the more booze will soak into all the fruit slices. Everything about all of this is glorious.

One last thing… the club soda. A must! Add the club soda right before serving. Any time before that and the club soda will lose its fizz. Club soda gives the apple cider sangria a little pop; makes it even better! Avoid sweetened carbonated drinks like 7-up, tonic, or sprite as these could make the sangria too sweet.

Irresistible white wine sangria filled with fall's best flavors like apple, cider, citrus, cinnamon, and pear. Recipe on sallysbakingaddiction.com

Apple Cider Autumn Sangria

Ingredients:

  • 2 cinnamon sticks, plus more for serving
  • 2 medium apples, thinly sliced (I prefer Honeycrisp)
  • 1 medium pear, thinly sliced
  • 1 medium orange, thinly sliced
  • ⅔ cup pomegranate seeds
  • 1 (750 ml) bottle white wine (I suggest a Pinot Grigio)
  • 2 cups apple cider
  • ½ cup brandy
  • ¼ cup orange juice
  • 2 Tablespoons lemon juice
  • Club soda, for serving

Directions:

  1. Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 – 24 hours (6-8 hours is best!).
  2. Pour the sangria and fruit into glasses. Add a splash of club soda. Garnish with a cinnamon stick, if desired.

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Apple Cider Autumn Sangria-- add some Fall to your sangria with apple cider, cinnamon, pear, citrus, and more!
Apple Cider Autumn Sangria-- add some Fall to your sangria with apple cider, cinnamon, pear, citrus, and more!

37 Comments

All Comments

  1. This is the perfect fall drink! I love sangria, but it has such strong associations with summer, so I feel so deprived when it just disappears this time of year. Now there’s a happy way to keep the love going!

  2. I legit posted a photo on Instagram and Twitter last night of the fixin’s for sangria and said I thought I would make some today! It’s decided. This one looks delicious…I will definitely have to try out your recipe on another sangria day!

  3. I was inspired to make sangria very similar to this last month after making a batch of your salted caramel apple pie bars.   I didn’t use any orange, but bourbon soaked apples were delish.  The best part….a drizzle of your salted caramel sauce across the poured drink.  My family and friends LOVED. 

  4. Yes! i’m hosting a “harvest party” tomorrow and realized I hadn’t settled on what to serve for cocktails. Perfect timing! I whipped up your cider donuts, chocolate covered pretzels, caramel turtles, and will be making some loaded sweet potato skins as well. Have you perhaps tried this sangria with rum instead of brandy?

    1. Oh, and how can I forget- I also did sea salt maple PECANS instead of almonds from SCA… but let’s be real those aren’t making it to the party. 😀

  5. I made this for a football party last weekend after seeing it on People.  Huge hit!  I was nervous about de-seeding that pomegranate, but after a quick youtube education it was easy peasy.  Everyone especially enjoyed the crisp, booze-soaked apples.  I’m contemplating a version with cranberries/ginger ale for the holidays.  Thanks Sally!

  6. Please please please don’t hate me but… I’ve never had sangria! I always say that I’d rather eat an extra slice of cake than drink beer or wine (that’s my big fat sweet tooth talking!), but your gorgeous glasses are totally making me question that. And it’s hard to say no to fruit! 😉 I hope you had a wonderful trip to CA this weekend! I loved seeing your snaps!

  7. Ah, sangria! My favorite too. For all the reasons you’ve mentioned, especially boozy fruits! I’ve been craving white wine this entire pregnancy (and I’m usually more of a red wine person!), and this sangria looks divine! Can’t wait for January to indulge! Haha 

  8. This sounds really yummy… but do you have any recommendations for a non-alcoholic version?  Just don’t put the alcohol?…  (hehe,  I don’t make these as often as I’d like to…). Thank you!!!

    1. How about a little more orange juice and apple cider? You can even try adding white grape juice too. Play around with flavors and juices! Enjoy.

  9. Most sangria I know of incorporate more than one alcohol, was wondering how hard cider would go with this, wicked D’s baked apple cider? It’s sweet and kind of creamy

  10. Hi, this sounds amazing.  I have all ingredients except i have salted caramel vodka instead of brandy.  Do you think this could work?  Still 1/2 cup?  Thanks

  11. Hi,

    This is a gorgeous drink! I’m having a hard time deciding between your Honeycriap Apple Cider and this one for a party. Is either one a little less sweet than the other? Appealing to a wide range of tastes…

  12. This was a massive hit at our thanksgiving this year! Doubled the recipe and made two small additions—added about 12 whole cloves in with the fruit (i studded them in an apple slice, which i pulled out before serving), and added a can of ginger beer right before serving (in lieu of club soda). The additional spices made it extra-autumnal!

  13. This looks PERFECT! I live in Florida but still love fall/Atumn even with our earm weather. This cold drink will be perfect to have around a bon fire.

  14. Made this today, and it is delicious! I had blackberry brandy on hand, so I used 1/4 cup of that, and 1/4 cup of Cointreau to give it more of an orange flavor, and everything worked very well together! Thanks for the recipe! Will be making again!

Reviews

  1. Made this today, and it is delicious! I had blackberry brandy on hand, so I used 1/4 cup of that, and 1/4 cup of Cointreau to give it more of an orange flavor, and everything worked very well together! Thanks for the recipe! Will be making again!

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