This Fall Sangria is made with white wine, cinnamon, apple cider, brandy, and oranges. It is an easy and festive make-ahead batch cocktail for autumn or Thanksgiving.
- Orange and apple slices: I thinly sliced oranges, and cut the apples into wedges. You can use your favorite apple variety, but I think red apples look beautiful for a fall sangria!
- Brown sugar: the sugar will be used when muddling the fruit. I love using brown sugar for this recipe, but white sugar will work as a substitute.
- White wine: A crisp white wine works best. I like using a sauvignon blanc but a pinot grigio or grenache blanc would also work great. It doesn't need to be a super fancy bottle, but make sure it is a wine that you enjoy on its own since its flavors will come through.
- Apple cider: During the autumn, most grocery stores will carry apple cider. The spices in apple cider make this drink a fall classic. Using normal apple juice will not add the same spiced flavor.
- Lemon juice: The tartness of the lemon juice balances out the sweetness of the apple cider.
- Brandy: While this isn't a traditional sangria recipe that you'll find in Spain, brandy is traditional in sangria and if you are able to find a Spanish brandy, even better!
- Cinnamon sticks: I like using 3 whole cinnamon sticks in this sangria recipe. When you pour the drinks, they also make for beautiful garnishes in the glass.
How to make fall sangria
- Muddle the sliced fruit and sugar with the back of a spoon or muddler in a large pitcher.
- Stir in the rest of the ingredients before covering and refrigerating for 12-24 hours.
- To serve, add ice to glasses (preferably large wine glasses) and pour the sangria. I like to make sure each glass also includes apples and an orange slice.
To store sangria, cover it well and keep it in the refrigerator. Sangria is best enjoyed 12-24 hours after you've made it. That said, it can last up to 3-5 days covered in the refrigerator. Discard any leftover sangria if it is cloudy, sour, or rancid.
This festive fall sangria would be delicious served with a seasonal dinner party menu, such as:
- Pecan Cheese Log for an appetizer
- Short Rib Ragu for the main
- Classic Caesar Salad for a side
- Cast Iron Apple Crisp for dessert
More sangria variations you'll love
Let me know in the comments if you give this fall sangria a try! I hope you love it! Cheers!
- 1 orange sliced
- 1 apple sliced into wedges
- 2 tablespoon brown sugar
- 1 750 ml bottle of white wine such as sauvignon blanc
- ½ cup apple cider
- 1 lemon juiced
- ¼ cup brandy
- 3 cinnamon sticks
- In a large pitcher, add orange and apple slices. Add the brown sugar and muddle fruit slightly with a muddler or the back of a wooden spoon.
- Add white wine, apple cider, lemon juice, brandy, and cinnamon sticks and stir well. Cover the pitcher and refrigerate at least 1 hour, ideally overnight. When ready to serve, stir well again and pour over ice.