Tangy Apple Cider Sangria Recipe for Fall Gatherings (Print Version)
This Apple Cider Sangria Recipe brings crisp apples, warm spices, and a hint of brandy together for a delightful seasonal drink. Perfect for sharing!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Liquids
01 -
4 cups unfiltered apple cider
02 -
1/2 cup brandy
03 -
1/4 cup orange liqueur (e.g., Cointreau, Triple Sec)
04 -
1 cup sparkling wine or Prosecco (optional, for serving)
→ Fresh Fruits & Flavor
05 -
2 large crisp apples (e.g., Honeycrisp, Fuji), cored and chopped
06 -
1 large firm pear (e.g., Bartlett, Anjou), cored and chopped
07 -
1/2 cup fresh or frozen cranberries
→ Flavor Enhancers
08 -
3-4 cinnamon sticks
09 -
2-3 star anise pods
→ Garnish Fun
10 -
Extra apple slices
11 -
Cinnamon sticks
# Instructions:
01 -
First things first, get those apples and pears washed, cored, and chopped into bite-sized pieces. I usually go for about a 1-inch dice, not too small or they'll get mushy, and not too big that they won't fit in a glass! Toss them into your biggest pitcher or a pretty glass dispenser. Add the fresh or frozen cranberries right in there too. It’s a little messy, but seeing all that colorful fruit is the start of something good for your autumn drink.
02 -
Now for the magic! Add your cinnamon sticks and star anise to the pitcher with the fruit. I love how the kitchen starts to smell like autumn just from these spices. Give it a gentle swirl. This is where the flavors really begin to build. Don't worry about breaking the spices; they're pretty sturdy. I always try to push them down into the fruit so they get fully submerged.
03 -
Pour in the unfiltered apple cider, followed by the brandy and orange liqueur. Give everything a good, gentle stir with a long spoon. You want to make sure all those delicious fruits and spices are mingling nicely with the liquids. This is where the sangria really starts to look like, well, sangria! I usually taste a tiny bit here, just to make sure the balance feels right to me.
04 -
This step is non-negotiable, hon! Cover your pitcher and pop it into the fridge for at least 4 hours, but honestly, overnight is even better. This chilling time allows all those incredible flavors to meld and deepen. I know it's hard to wait, but trust me, it’s worth every minute. I've tried to rush it before, and it just wasn't the same. Patience is a virtue here!
05 -
Once it's nicely chilled, give it another taste. This is your chance to make it perfect for *you*. If you like it a bit sweeter, add a splash of maple syrup or a tiny bit of brown sugar simple syrup. If you want more kick, a little extra brandy won't hurt! I sometimes add a squeeze of fresh orange juice if it feels like it needs a brighter note. It’s all about making this drink your own.
06 -
When you're ready to serve, fill glasses with ice (I like big ice cubes so they don't melt too fast). Ladle in plenty of the fruit-filled sangria. If you're feeling fancy, top each glass with a splash of sparkling wine or prosecco for some delightful effervescence. Garnish with an extra apple slice or a cinnamon stick. The sight of this beautiful drink always makes me smile, and the smell? Oh, it's pure autumn bliss!
# Notes:
01 -
Don't rush the chill time; it really lets those flavors meld into something magical.
02 -
This sangria actually tastes even better the next day, so make a big batch!
03 -
If you don't have brandy, a splash of spiced rum works wonders, I tried it once and loved the kick.
04 -
Always serve with plenty of fresh ice and extra apple slices for that pretty presentation.
# Tools You'll Need:
01 -
Large pitcher or glass dispenser
02 -
cutting board
03 -
sharp knife
04 -
long stirring spoon
05 -
measuring cups
# Nutrition Facts (Per Serving):
Calories: 200-250
Total Fat: 0g
Total Carbohydrate: 25-30g
Protein: 0g