Fall Apple Cider Sangria Recipe With Apples
- Cook Time: 2 hours 15 minutes (includes chilling time)
- Total Time: 2 hours 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 bottle (750ml) Pinot Grigio or dry white wine
- 3 cups fresh apple cider (not apple juice)
- 1/2 cup apple brandy or vodka
- 2 medium Honeycrisp apples, thinly sliced
- 1 medium pear, thinly sliced
- 1 orange, sliced into rounds
- 4 whole cinnamon sticks
- 1 cup club soda or ginger ale (optional for fizz)
- Cinnamon sugar for the rim
Instructions
- Wash the apples, pear, and orange thoroughly. Slice the apples and pear into thin wedges, removing the cores. Slice the orange into thin rounds. Keeping the skins on the apples and pears adds a beautiful pop of autumn color to your pitcher.
- In a large glass pitcher, pour in the entire bottle of white wine. Add the apple cider and the apple brandy. Stir gently with a long-handled spoon to ensure the spirits and cider are well incorporated with the wine.
- Drop the sliced apples, pears, and orange rounds into the pitcher. Submerge the cinnamon sticks into the liquid. These will slowly release their warm, woody aroma as the sangria rests, giving it that classic fall flavor profile.
- Cover the pitcher and place it in the refrigerator for at least 2 hours. This time is crucial because it allows the fruit to soak up the alcohol and the wine to take on the sweetness of the cider and fruit. If you have time, 4 to 6 hours is even better.
- Just before serving, stir in the club soda or ginger ale if you prefer a bit of sparkle. Run a slice of orange around the rim of your glasses and dip them into cinnamon sugar. Fill the glasses with ice, pour the sangria, and make sure every glass gets a few slices of booze-soaked fruit.