This autumnal sangria highlights apple cider, brandy, and fall fruits for the perfect cold weather cocktail. Cinnamon and apple infuse the wine with cozy spice flavor as it chills.
In just 10 minutes you can have this seasonal sangria ready to serve. As it steeps, the apples, cinnamon, and cider fully integrate for wonderfully appley flavor in every glass.
Read on for my recipe including tips on prep ahead options and how to scale up for a big batch your next fall gathering. Cheers!
Here are some Equipment needed for this recipe:
Mix the Sangria
- Add wine, cider, brandy, apple slices, orange slices and cinnamon sticks to a large glass pitcher.
- Stir vigorously to integrate ingredients and release flavors.
- Allow to infuse for minimum 2 hours up to overnight in the refrigerator.
- Stir occasionally and taste, adding more brandy or cider to taste.
- Strain into a serving pitcher or carafe, discarding fruit slices.
- Garnish individual glasses with apple slices and cranberries. Enjoy!
- Use a sweeter wine as the cider and fruit will add tartness.
- Infuse the sangria as long as possible to allow flavors to develop fully.
- Add a splash of lemon or orange juice if needed to brighten flavor.
- For a smoother texture, strain out the fruit before serving.
- Use brandy, rum, or bourbon as the liquor component.
Scaling the Recipe
To make sangria for a big party crowd:
- Use a large drink dispenser and multiply recipe x4 or x5
- Infuse fruits in advance then add liquids and ice day-of party
- Let guests help themselves from a spigot dispenser
- Have lots of festive garnishes like berries and citrus slices
Presenting Apple Cider Sangria
- Serve in large red wine glasses with plenty of ice
- Garnish glasses individually with apple fans, cranberries, and cinnamon sticks
- Provide a big autumnal bouquet as a centerpiece
- For easy self-serve, provide glass hurricane vases filled with garnishes