Cozy Fall Apple Cider Sangria
Let’s Chat: Why Apple Cider Sangria is My Fall Obsession
If there’s one drink I look forward to as soon as the leaves start turning, it’s gotta be apple cider sangria. It all started, hilariously, during a fall picnic gone sideways—someone brought a jug of cider, someone else had too much leftover wine, and before you knew it, we’d cobbled together a big pitcher. (Honestly, there were some questionable brandy choices that day, but it still worked!) Now, every year when the air gets that crisp, sweater-weather snap, I whip up this sangria and it totally feels like autumn in a glass. Also, pro tip: it looks way fancier than it actually is, which is my kind of party trick.
Why You’ll Love This (No, Really)
I usually make this when my friends descend for board game night, or when I want to impress my in-laws without actually, you know, trying that hard. My family goes a bit wild for this sangria because it’s just sweet enough (without being one of those syrupy disasters). Sometimes I get a bit heavy-handed with the cinnamon sticks, but everyone just calls it “extra cozy.” Full disclosure: I once tried making it with boxed wine—didn’t love that; but hey, live and learn. Anyway, you’ll love it because it’s forgiving, festive, and, well, it makes your kitchen smell like a fall candle.
What You’ll Need (Substitutes Welcome)
- 1 bottle of dry white wine (like Sauvignon Blanc, but I’ve used pinot grigio or, once in a panic, chardonnay—still tasty)
- 2 cups apple cider (my grandma swore by local orchard cider, but honestly, the supermarket stuff is fine)
- 1/2 cup brandy (apple brandy if you’ve got it, or just regular—one time I used bourbon and nobody noticed except my cousin who’s obsessed with cocktails)
- 1-2 apples, chopped (I usually go for Honeycrisp but any crisp apple works; Granny Smith gives it a nice bite)
- 1 orange, sliced (some folks like to peel it—I don’t bother)
- 1/2 cup pomegranate seeds (optional, but they look so pretty—it’s okay to skip if you can’t be bothered)
- 2-3 cinnamon sticks (or just a healthy sprinkle of ground cinnamon in a pinch)
- Ginger beer or club soda, for topping (ginger ale works if that’s what you’ve got in the fridge)
- A few star anise pods (totally optional, but they do make it look a bit fancy)
How To Make It (A Little Precision, A Lot of Fun)
- Chop your apples and oranges. No need to be precious about it—rustic is the vibe. Toss them into a big pitcher. (This is where I usually sneak a bite of apple. Quality control, right?)
- Pour in the wine, apple cider, and brandy. Just dump them in—don’t overthink it. Give it all a good stir. If you’re using pomegranate seeds, throw them in now. They’ll float around looking festive.
- Add the cinnamon sticks (and star anise if you’ve got it). Don’t worry if it looks a bit weird at this stage—it always does. It’ll come together, promise.
- Cover and chill. Let it hang out in the fridge for at least 2 hours. Overnight is even better, but I rarely have that kind of patience. (If you’re in a rush, don’t stress—just add extra ice when serving.)
- To serve: Fill glasses with ice, pour in the sangria, and top with a splash of ginger beer or soda. Garnish with some of that fruit, and maybe a cinnamon stick if you’re feeling extra.
Little Notes from My Kitchen
- I once tried using super sweet wine. Wouldn’t recommend it—the cider already brings enough sweetness. Actually, I find it works better if you go extra dry with the wine.
- Don’t skip the chilling step. I tried serving it straight away once and it tasted, well, muddled. It needs time to get cozy in the fridge.
- If you’re feeling fancy, check out Liquor.com’s version for a few extra flourishes. I’m too lazy for most of them, but maybe you’re not.
Variations I’ve Tried (And a Fail)
- Pear Sangria: Swapped apples for pears once—pretty good, but a bit softer. Didn’t win the family over.
- Spiced Rum Swap: Used rum instead of brandy for a tropical twist. Not bad, but not my favorite for fall vibes.
- Red Wine Disaster: Thought a red wine version would be magical. It wasn’t. I mean, it was drinkable, but not the autumn hug I was after.
- Oh, and if you want a non-alcoholic version, just ditch the wine and brandy and use more cider with sparkling water. My niece loved it (and she’s picky as heck).
Stuff You Might Need (Or Not)
- Big pitcher or jug: If you don’t have one, I’ve used a mixing bowl with a big spoon—just cover it with foil or cling wrap.
- Chopping board and knife: Obvious, but I once used a bread knife in a pinch. Wouldn’t recommend it, but hey, it worked.
- Glasses for serving: Wine glasses look fancy, but mason jars totally work. Or coffee mugs—I won’t judge.
How Long Does It Keep? (Not Very, Around Here)
This sangria keeps fine in the fridge for a day or two; after that the fruit starts to get a little sad. Though honestly, in my house it never lasts more than a day! If you do have leftovers, just fish out the fruit before storing or it gets mushy. Or eat the boozy apples as a late-night snack. Your call.
How We Serve It (A Bit of Tradition)
I love serving this with a little cheese plate or, if I’ve really got it together, some cheddar scones. My cousin insists on cinnamon-sugar rims on the glasses for “fancy points,” but I usually forget. We always toast to something silly—like “here’s to fewer spilled games this year.”
Lessons from My (Occasional) Mishaps
- I once tried rushing the chilling step (because I was late, as usual) and regretted it because the flavors hadn’t melded yet. Don’t skip it!
- I used ground cinnamon instead of sticks once; it was fine, but a bit gritty at the bottom. Just stir before pouring if you go that route.
- Actually, don’t stress too much about exact measurements. This is a “taste as you go” kind of recipe.
FAQ (People Really Ask Me These!)
- Can I make this ahead? Absolutely! I think it tastes even better the next day—if you can resist drinking it straight away. Just wait to add the bubbly stuff until you serve.
- What if I don’t like brandy? Try rum, bourbon, or even skip it. But brandy does give a lovely warmth. Or so I tell myself.
- Can I use red wine instead? Um, you can, but I tried it once and it just wasn’t it for me. Maybe you’ll like it?
- Is it very sweet? Not really—unless you use sweet wine or super-sweet cider. Taste and tweak as you go, that’s my (limited) advice!
- Can I double this? For sure. Just grab a bigger jug. Actually, sometimes I just pour everything into a clean salad spinner bowl—don’t judge.
- What’s your favorite fall candle scent? Not really sangria related, but it’s gotta be apple-cinnamon. Or anything with “woods” in the name. Ha!
So, if you’re craving something cozy, delicious, and a little bit boozy, this Cozy Fall Apple Cider Sangria is my go-to. It has a special place in our family’s fall line-up, somewhere between pumpkin bread and arguing about who gets the last slice. Cheers!
Ingredients
- 3 cups apple cider
- 1 bottle (750 ml) dry white wine
- 1/2 cup brandy
- 2 apples, cored and sliced
- 1 orange, sliced
- 1/2 cup pomegranate seeds
- 2 cinnamon sticks
- 1 tablespoon maple syrup (optional)
- 1 cup club soda (for serving)
Instructions
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1In a large pitcher, combine apple cider, white wine, and brandy.
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2Add sliced apples, orange slices, pomegranate seeds, and cinnamon sticks to the pitcher.
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3Stir in maple syrup if desired for extra sweetness.
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4Cover and refrigerate for at least 2 hours to allow the flavors to meld.
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5When ready to serve, pour sangria into glasses filled with ice and top each glass with a splash of club soda.
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6Garnish with additional apple slices or cinnamon sticks if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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