Apple Cider Sangria

Sangria is already a crowd favorite when it comes to fruity, festive drinks—but swap out the traditional red wine base for crisp apple cider and you’ve got the perfect twist for fall gatherings, cozy nights, or even brunch with friends. Apple cider sangria takes all the best flavors of the season—fresh apples, citrus, warm spices—and combines them into one incredibly refreshing and flavorful drink that’s both comforting and fun. It’s like autumn in a glass, and it comes together so easily, you might find yourself making it on repeat all season long.

What makes this version extra special is the way the apple cider balances sweetness and tang, with just enough sparkle if you opt for a fizzy version. You get the richness of fall flavors without it feeling too heavy. And since sangria is all about infusing wine with fruits and letting the flavors mingle, the addition of cider adds a bright, juicy complexity that makes every sip taste like a treat.

It’s also highly customizable—white wine or red wine both work, though white tends to keep it lighter and more crisp. You can throw in sliced apples, pears, oranges, cinnamon sticks, even a splash of brandy or bourbon if you want a little kick. Whether you’re hosting a fall dinner party or just want a laid-back drink to unwind with, this apple cider sangria feels festive without being fussy.

And the best part? It looks as beautiful as it tastes. Serve it in a pitcher with floating apple slices, citrus rounds, and maybe even a few cranberries or pomegranate seeds for color, and you’ve got a drink that’s not only delicious but absolutely Instagram-worthy.

Why You’ll Love It

• Packed with Fall Flavor: This sangria blends crisp apple cider with juicy fruits and warm spices for a drink that screams autumn in the best way.
• Easy to Make in Batches: Perfect for parties or gatherings—just mix it up in a pitcher and let it chill until guests arrive. No shaking or blending required.
• Totally Customizable: Whether you prefer white wine or red, brandy or bourbon, or want to add different fruits, this recipe is super flexible and fun to make your own.
• Light, Refreshing, and Not Too Sweet: The balance of fresh fruit, cider, and wine keeps it from being overly sugary while still feeling like a treat.
• Looks as Good as It Tastes: With colorful fruit slices and cinnamon sticks floating in your glass, it’s a beautiful drink that adds a festive touch to any table.

Ingredient List

For the Sangria

• 1 bottle white wine (750ml, preferably a dry or semi-sweet variety like Pinot Grigio or Sauvignon Blanc)
• 2 cups fresh apple cider
• 1/2 cup brandy (or bourbon, if you like a little warmth)
• 1/4 cup orange juice (freshly squeezed if possible)
• 2 tablespoons maple syrup or honey (optional, for added sweetness)
• 1 apple, thinly sliced
• 1 pear, thinly sliced
• 1 orange, thinly sliced into rounds
• 1/2 cup fresh cranberries or pomegranate seeds (optional, for color)
• 2–3 cinnamon sticks

For Serving

• Sparkling water or ginger ale (to top off, optional)
• Ice cubes
• Fresh rosemary sprigs (optional garnish)

Ingredient Notes

• Use a crisp white wine like Pinot Grigio or Sauvignon Blanc—something not too sweet, so the cider and fruit flavors shine.
• Brandy adds depth, but bourbon works great if you want a stronger, cozier flavor.
• Don’t skip the cinnamon sticks! They infuse the sangria with warm spice as it chills.
• Maple syrup or honey is optional, but a small drizzle can enhance the natural sweetness of the cider.
• Fresh apple cider (not apple juice!) gives the drink its rich, authentic fall flavor.
• A splash of ginger ale or sparkling water adds a nice fizz right before serving—especially great if you’re going for a light, bubbly finish.

Kitchen Equipment Needed

• Large Pitcher – For mixing and infusing all the ingredients. I love using a clear glass one so the colorful fruit shows through.
• Cutting Board & Sharp Knife – For slicing apples, pears, and citrus cleanly and evenly.
• Measuring Cups – To get the right balance of wine, cider, and spirits.
• Wooden Spoon or Stirring Stick – For gently mixing without bruising the fruit.
• Wine Glasses or Mason Jars – For serving; stemless wine glasses are my go-to for a casual feel.
• Small Strainer (optional) – If you prefer to strain out pulp or floating spices when pouring.
• Ice Cube Tray – For making regular or even apple cider ice cubes to chill the sangria without watering it down.

Instructions

Step 1: Prep the Fruit

• Wash the apple, pear, and orange thoroughly.
• Slice the apple and pear into thin wedges or half-moons—leave the skin on for extra color.
• Cut the orange into thin rounds or wedges, depending on your serving style.
• Optional: Lightly crush the cranberries or pomegranate seeds with the back of a spoon to release more flavor before adding.

Pro Tip: To prevent the apples from browning, you can toss the slices in a little lemon juice before adding them to the pitcher.

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Step 2: Build the Sangria Base

• In a large pitcher, pour in the white wine.
• Add the apple cider, brandy (or bourbon), and orange juice.
• Stir in the maple syrup or honey if you’re using it—taste and adjust for sweetness.

Pro Tip: If your apple cider is already sweet, you may not need extra sweetener at all. Add it gradually and taste as you go!

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Step 3: Add Fruits and Spices

• Gently add the sliced apples, pears, and oranges to the pitcher.
• Drop in the cinnamon sticks and cranberries or pomegranate seeds, if using.
• Give everything a gentle stir to combine and coat the fruit with liquid.

Pro Tip: Don’t over-stir! You want the fruit to stay intact so it looks pretty and doesn’t get mushy.

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Step 4: Chill and Infuse

• Cover the pitcher and refrigerate for at least 2–4 hours, or overnight for deeper flavor.
• This gives the wine time to soak up all the fruity, spicy goodness.

Pro Tip: For the most flavorful sangria, let it sit overnight. The longer it chills, the more developed the flavor.

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Step 5: Serve and Garnish

• When ready to serve, give the sangria a quick stir.
• Fill glasses with ice cubes and pour the sangria over, making sure to include some fruit in each glass.
• Top off each glass with a splash of sparkling water or ginger ale if you want a bubbly twist.
• Garnish with a fresh rosemary sprig or extra orange slice if you’re feeling fancy.

Pro Tip: If you’re serving a crowd, keep some extra sliced fruit on hand for garnish refills—guests love it!

Tips and Tricks for Success

• Chill long enough: Letting the sangria sit for at least 2–4 hours helps the flavors blend beautifully—overnight is even better.
• Use fresh, crisp fruit: Apples like Honeycrisp or Granny Smith and firm pears hold up best without turning mushy.
• Balance the sweetness: Always taste before adding extra sweeteners—apple cider is often sweet enough on its own.
• Use a large enough pitcher: The fruit and liquid need room to mix—an oversized pitcher or drink dispenser works best.
• Add bubbles just before serving: Don’t mix in sparkling water or ginger ale early on, or it’ll go flat. Add right before serving for the perfect fizz.

Ingredient Substitutions and Variations

• Wine: Swap white wine for rosé for a blush-colored sangria, or use red wine for a richer flavor.
• Brandy/Bourbon: Replace with dark rum or apple brandy for a slightly different flavor profile.
• Fruit: Try adding grapes, plums, or even thin slices of persimmon for a more unique twist.
• Cider: Use sparkling apple cider for a built-in bubbly option (especially nice if skipping the alcohol).
• Sweetener: Maple syrup gives a cozy fall note, but you can use agave or skip sweeteners altogether.
• Spices: Add star anise or a clove or two with the cinnamon sticks for a spiced-up version.

Serving Suggestions

• Serve it at fall gatherings or Friendsgiving: It’s a perfect make-ahead drink that frees you up to enjoy your guests.
• Pair it with a cozy cheese board: Think aged cheddar, brie, apple slices, and nuts—so good with the fruity, spiced notes of the sangria.
• Offer a non-alcoholic version: Use non-alcoholic wine or just sparkling apple cider so everyone can enjoy it, even kids.
• Serve in mason jars with cinnamon stick stirrers: It adds a fun rustic vibe, especially for outdoor or casual parties.
• I love sipping this sangria with a cozy bowl of butternut squash soup or roasted chicken—it’s like fall comfort in every bite and sip.

Storage and Reheating Instructions

• Store leftovers in the fridge: Keep sangria in the pitcher or transfer to a sealed container—consume within 2–3 days for best flavor.
• Remove citrus slices after day one: They can turn bitter if left too long, especially oranges.
• Stir before serving again: The fruit and spices settle, so give it a quick stir to mix things back up.
• Avoid freezing: Sangria doesn’t freeze well due to the fruit and alcohol combo—it’s best enjoyed fresh or chilled from the fridge.
• No reheating needed: This is a chilled drink, so just pour over fresh ice or top with sparkling water to refresh it.

Frequently Asked Questions

Can I make apple cider sangria without alcohol?

Absolutely! Just swap the wine and brandy for sparkling apple cider and a splash of orange juice or grape juice. It’s still fruity, flavorful, and perfect for all ages.

What’s the best wine to use?

I recommend a dry or semi-sweet white wine like Pinot Grigio, Sauvignon Blanc, or even a dry Riesling. These pair well with the sweetness of the cider and fruits without overpowering them.

How far in advance can I make it?

You can make it up to 24 hours ahead of time. In fact, the longer it sits (within reason), the better it tastes. Just hold off on adding anything bubbly until serving.

Can I use apple juice instead of cider?

You can, but it won’t have the same depth of flavor. Apple cider has a richer, more robust taste that really brings out those fall vibes. If using juice, opt for an unfiltered kind if possible.

What fruits can I use besides apples and pears?

You can mix it up with grapes, plums, or even fresh figs. Berries work too but may soften quickly, so add them just before serving.

How do I make it sweeter or less sweet?

Taste before adding sweetener! You can stir in maple syrup, honey, or agave if needed—or cut back on the orange juice or cider for less sweetness.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!