Apple Cider Sangria with Prosecco

As the leaves turn golden and the air gets crisp, my thoughts immediately drift to cozy gatherings, pumpkin patches, and the kind of drinks that make you feel wrapped in a soft blanket—even if you’re standing outside on a chilly evening. This apple cider sangria with Prosecco is one of my absolute favorites for autumn entertaining. It’s light, bubbly, and just boozy enough to make your friends smile without overpowering the natural sweetness of the apples. Perfect for those weekend get-togethers or a quiet evening on the porch.

What I love about this sangria is how effortlessly it captures the essence of fall. There’s the spiced apple cider that sets a warm, comforting tone, complemented by crisp slices of fresh apples and pears. Then comes the sparkling Prosecco, which adds a festive, bubbly lift that makes every sip feel celebratory. I often find myself sneaking a glass while assembling it—it’s just that tempting.

This drink also shines when you’re hosting Thanksgiving or any fall gathering. I’ve started keeping it as my go-to for Thanksgiving sangria because it pairs beautifully with roasted turkey, creamy mashed potatoes, and even spiced desserts. Plus, it looks stunning in a big glass pitcher, with the fruit floating on top like a colorful autumn bouquet. It’s not just a drink—it’s a centerpiece.

And honestly, the best part is how versatile it is. You can adjust the sweetness, swap in different seasonal fruits, or even make it a little stronger depending on your mood. I love making a batch of this apple cider sangria for brunch with friends, and then later in the evening, topping it off with extra Prosecco for a sparkling finish. It’s my favorite example of how fall prosecco cocktails don’t have to be complicated to feel special.

Ingredient List

For the Sangria

• 4 cups apple cider
• 1 cup brandy or spiced rum
• 1/4 cup maple syrup or honey
• 1 apple, thinly sliced
• 1 pear, thinly sliced
• 1/2 cup fresh cranberries (optional, for color)
• 1 cinnamon stick

To Top

• 1 bottle (750 ml) Prosecco, chilled

Ingredient Notes

• Apple cider: I always use fresh, unfiltered apple cider if I can—it gives the sangria a naturally sweet, rich flavor.
• Brandy or spiced rum: Don’t skip this! It gives the sangria depth and warmth. I love using a good-quality spiced rum for an extra autumnal touch.
• Maple syrup or honey: Adds sweetness without being overpowering. Adjust depending on how sweet your cider is.
• Fresh fruit: Apples and pears aren’t just for looks—they infuse the sangria with real fruity flavor as it sits.
• Cinnamon stick: Totally optional, but it brings that cozy fall aroma. I never skip it during autumn!
• Prosecco: Pour it in last right before serving for that bubbly sparkle that makes this a proper fall prosecco cocktail.

Kitchen Equipment Needed

• Large pitcher or punch bowl – For mixing and serving; I love a clear glass pitcher so you can see all the colorful fruit floating inside.
• Measuring cups and spoons – To keep the sweetness and booze perfectly balanced.
• Sharp knife – For slicing apples and pears evenly; I always use my trusty chef’s knife.
• Cutting board – Protects your counters and makes slicing fruit easier.
• Wooden spoon or silicone spatula – For stirring everything together gently without bruising the fruit.
• Glasses or stemware – Optional, but serving in pretty glasses makes it feel festive and extra special.

Instructions

Step 1 — Prep Your Fruit

• Wash and dry your apple and pear.
• Slice them thinly so they release flavor quickly into the sangria.
• Optional: toss the slices with a tiny squeeze of lemon to prevent browning if prepping ahead.
  Pro tip: Thin slices not only infuse faster but also look prettier floating in the pitcher.

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Step 2 — Mix the Base

• In a large pitcher, combine 4 cups of apple cider, 1 cup of brandy or spiced rum, and 1/4 cup of maple syrup or honey.
• Stir gently until the syrup or honey is fully incorporated.
  Pro tip: If using honey, warming it slightly before adding makes it blend smoothly without clumping.

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Step 3 — Add the Fruit and Spices

• Add the apple and pear slices along with 1 cinnamon stick.
• Optional: toss in 1/2 cup of fresh cranberries for color.
• Stir gently to combine everything.

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Step 4 — Chill and Infuse

• Cover the pitcher with plastic wrap or a lid.
• Refrigerate for at least 2 hours, or up to 24 hours for maximum flavor infusion.
  Pro tip: The longer it sits, the more the fruit and spices meld into the apple cider—so plan ahead if you can!

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Step 5 — Add the Prosecco

• Right before serving, pour 1 bottle of chilled Prosecco into the pitcher.
• Stir gently to combine, keeping the bubbles intact.
  Pro tip: Pour slowly over the back of a spoon if you want to preserve as much fizz as possible.

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Step 6 — Serve and Enjoy

• Pour into glasses, making sure each serving gets some of the fruit.
• Optional: garnish with an extra cinnamon stick or a thin apple slice on the rim.
• Raise your glass, take a sip, and let the fall flavors wrap around you.

Tips and Tricks for Success

• Chill everything first: Cold cider and Prosecco keep the sangria crisp and refreshing.
• Slice fruit thinly: Thin slices release more flavor and look prettier floating in the pitcher.
• Infuse ahead of time: Letting the sangria sit in the fridge for a few hours intensifies the autumn flavors.
• Stir gently after adding Prosecco: Keeps the bubbles intact for that sparkling finish.
• Adjust sweetness gradually: Taste before serving and add more maple syrup or honey if needed.

Ingredient Substitutions and Variations

• Cider swap: Try pear cider or cranberry-apple cider for a different twist.
• Alcohol options: Use bourbon or dark rum instead of brandy for a richer, spicier flavor.
• Sparkling choice: Champagne or sparkling white wine works just as well as Prosecco.
• Fruity variations: Add orange slices, pomegranate seeds, or even figs for a unique fall touch.
• Non-alcoholic version: Skip the alcohol and top the cider with sparkling water or ginger ale for a festive mocktail.

Serving Suggestions

• I love serving this apple cider sangria with a warm pumpkin bread on the side—it’s the perfect cozy combo for autumn brunch.
• It’s a showstopper on the Thanksgiving table; I pour it into stemmed glasses alongside roasted turkey and creamy mashed potatoes.
• For casual weekend gatherings, serve it with a cheese board featuring sharp cheddar, brie, and spiced nuts—it’s a crowd-pleaser every time.
• It pairs beautifully with a slice of apple pie or a cinnamon-spiced dessert for a sweet finish to any meal.
• For an outdoor fall evening, I like serving it in mason jars with a cinnamon stick garnish—it makes the drink feel extra seasonal and festive.

Storage and Reheating Instructions

• Refrigerate: Keep leftover sangria in the fridge for up to 2 days. Remove the Prosecco if you plan to store it; add fresh bubbles when ready to serve.
• Do not freeze: The fruit and cider don’t freeze well and can turn mushy.
• Serve chilled: Always pour over ice if desired; this keeps it refreshing without diluting the flavor.
• Stir before serving: The fruit and flavors may settle, so give it a gentle stir to mix everything again.
• Refresh fizz: Add a little extra Prosecco or sparkling water before serving if the sangria has lost some of its sparkle.

Frequently Asked Questions

Can I make this sangria ahead of time?

Absolutely! Mix the cider, brandy, and fruit up to 24 hours in advance. Just add the Prosecco right before serving to keep it bubbly.

Can I use a different fruit instead of apples and pears?

Yes! Oranges, cranberries, figs, or pomegranate seeds all work beautifully. Pick whatever seasonal fruit you love most.

How alcoholic is this sangria?

It’s moderately boozy thanks to the brandy or spiced rum, but the sparkling Prosecco keeps it light and refreshing. Adjust the alcohol to your taste.

Can I make a non-alcoholic version?

Definitely! Simply skip the brandy and top the cider with sparkling water or ginger ale instead of Prosecco. It’s still festive and delicious.

How long will this sangria stay fresh?

Stored without Prosecco, it lasts up to 2 days in the fridge. Add fresh sparkling wine or water right before serving for the best fizz.

Can I serve it warm?

This sangria is best served chilled, but if you prefer a warm version, gently heat the cider and fruit before serving—skip the Prosecco to avoid losing bubbles.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite fruit combinations or twists on this fall pitcher cocktail.