Autumn Sangria

As the air turns crisp and the leaves paint the world in warm shades of amber and gold, it’s the perfect time to bring those cozy autumn flavors into your glass. This autumn sangria is exactly what your fall gatherings—or even quiet evenings at home—have been waiting for. It’s full of juicy fruits, spiced notes, and a touch of sweetness that makes it feel like a hug in a glass.

I love how versatile fall sangria recipes can be. You can keep it light and refreshing with sparkling water, or let it get rich and cozy with a splash of brandy. This version uses apple cider as a base, making it the ultimate apple cider sangria—bright, slightly tangy, and perfectly balanced with wine and seasonal fruit. It’s like autumn in a pitcher, ready to sip anytime you want that comforting fall vibe.

For anyone who enjoys hosting during the season, this recipe also ranks high among the best Thanksgiving sangria recipes. It pairs beautifully with roasted turkey, creamy sides, and all those festive flavors, without being too heavy. Plus, it’s simple enough to make ahead of time, letting the flavors meld while you focus on other holiday prep.

Whether you’re a sangria lover or just starting to explore easy fall cocktails, this recipe is approachable and fun. It’s not just a drink; it’s an experience. Each sip carries the warmth of autumn spices, the crisp sweetness of apples, and the bright zing of citrus—a true seasonal treat you’ll want to share with friends and family.

Why You’ll Love It

• Bursting with seasonal flavors: Every sip is filled with crisp apples, juicy oranges, and warming autumn spices that instantly bring the cozy season to your glass. It tastes like fall in liquid form!
• Perfect for gatherings: Whether it’s a casual weekend hangout or a festive Thanksgiving table, this sangria looks stunning in a pitcher or punch bowl and is sure to impress your guests without any stress.
• Flexible and forgiving: Don’t stress if you don’t have every fruit on hand—substitute pears for apples or pomegranate seeds for cranberries. This autumn sangria adapts beautifully to what you’ve got in your kitchen.
• Make-ahead magic: Prepare it a few hours or even a day in advance, and the flavors have time to meld together, giving you a richer, more delicious drink while saving you time on busy days.
• Easy enough for anyone: Even if you’re new to sangria recipes or easy fall cocktails, this one is straightforward, requiring minimal effort but delivering maximum flavor and wow factor.

Ingredient List

For the Sangria Base:

• 1 bottle (750ml) dry white wine
• 2 cups apple cider
• 1/4 cup brandy
• 2 tablespoons maple syrup (optional, for extra sweetness)

For the Fruit:

• 1 large apple, thinly sliced
• 1 orange, thinly sliced
• 1 pear, thinly sliced
• 1/2 cup cranberries (fresh or frozen)
• 1 cinnamon stick

Optional Garnishes:

• Sparkling water or club soda, for topping off
• Fresh thyme or rosemary sprigs

Ingredient Notes

• I always use a good-quality apple cider—it makes a huge difference in flavor. Fresh-pressed is even better if you can get it!
• Don’t skip the cinnamon stick; it adds that cozy fall warmth you’ll taste in every sip.
• The maple syrup is optional, but I love how it adds a gentle, sweet depth—perfect for Thanksgiving or chilly evenings.
• For the wine, I stick to a dry white like Sauvignon Blanc—it keeps the sangria crisp and refreshing.
• Cranberries aren’t just for color—they add a tart pop that balances the sweetness beautifully.

Kitchen Equipment Needed

• Large pitcher or bowl – Perfect for mixing and letting the sangria flavors meld; I love using a glass pitcher so you can see all the beautiful fruit.
• Sharp knife – For slicing apples, pears, and oranges cleanly; a good chef’s knife makes this so much easier.
• Cutting board – Keeps your countertop safe and your fruit slices neat.
• Measuring cups and spoons – For precise measurements of cider, brandy, and maple syrup.
• Wooden spoon or spatula – For gently stirring everything together without bruising the fruit.
• Citrus juicer (optional) – If you like squeezing extra orange juice into your sangria for a brighter flavor.

Instructions

1. Prep the Fruit

• Wash the apple, pear, and orange thoroughly.
• Thinly slice each fruit. I like to keep the slices uniform so they soak evenly and look pretty in the pitcher.
• Optional: remove seeds from the apple and pear to keep the sangria smooth.
  Pro tip: If you want the fruit to infuse faster, lightly muddle a few slices of apple and pear with a wooden spoon—this releases their natural juices without making a puree.

2. Mix the Base

• In your large pitcher, combine the dry white wine, apple cider, and brandy.
• Add the maple syrup if you prefer a sweeter sangria.
• Stir gently to combine all liquids.
  Pro tip: Taste your base before adding fruit—you can adjust sweetness or brandy to your liking.

3. Add the Fruit and Spices

• Add all the sliced fruit to the pitcher, including the cranberries.
• Drop in the cinnamon stick.
• Give everything a gentle stir so the fruit is evenly distributed in the liquid.
  Pro tip: Don’t stir too vigorously; you want the fruit to float beautifully, not break apart.

4. Chill and Infuse

• Cover the pitcher and refrigerate for at least 2–4 hours. Overnight is even better.
• The longer it chills, the more the flavors meld together, creating that signature autumn warmth and sweetness.
  Pro tip: If you’re in a hurry, let it sit at least 30 minutes and lightly muddle a few pieces of fruit to speed up infusion.

5. Serve and Garnish

• Fill glasses halfway with sangria and fruit slices.
• Top with a splash of sparkling water or club soda for a little fizz, if desired.
• Garnish with fresh thyme or rosemary sprigs for a fragrant, festive touch.
  Pro tip: Serve with a few extra cranberries in each glass—it makes the presentation pop and adds a little tart bite.

Tips and Tricks for Success

• Chill before serving: Always let your sangria sit in the fridge for at least a couple of hours so the flavors have time to marry.
• Slice fruit thinly: Thin slices release flavor faster and look more attractive in the glass.
• Use fresh, high-quality cider: It makes a noticeable difference in taste—fresh-pressed or store-bought works beautifully.
• Stir gently: Keep the fruit intact while distributing flavors evenly.
• Add sparkling water last: For fizzy sangria, top off glasses individually so it doesn’t go flat in the pitcher.

Ingredient Substitutions and Variations

• Wine: Swap dry white wine for rosé or even a light red for a deeper flavor profile.
• Fruit: Use pears, pomegranates, or even figs for a different seasonal twist.
• Sweetener: Substitute maple syrup with honey or agave if you prefer a different kind of sweetness.
• Spices: Try a few whole cloves or star anise for a more aromatic sangria.
• Alcohol boost: Add a splash of orange liqueur or spiced rum for a stronger, richer drink.

Serving Suggestions

• I love serving this autumn sangria alongside a warm cheese board with sharp cheddar, brie, and a few slices of crusty bread—it’s the perfect balance of sweet, tart, and savory.
• Pour it in glasses during Thanksgiving dinner; it pairs beautifully with roasted turkey, stuffing, and sweet potato casserole.
• Serve chilled at a fall brunch with cinnamon rolls or apple muffins for a cozy, seasonal vibe.
• Top each glass with a sprig of fresh rosemary and a few cranberries for a festive, Instagram-worthy presentation.
• For an evening treat, enjoy it with spiced nuts or caramel popcorn while watching a crisp autumn sunset—it’s like liquid comfort in a glass.

Storage and Reheating Instructions

• Refrigerate: Keep leftover sangria in a sealed pitcher or airtight container for up to 3 days.
• Stir before serving: Fruit settles and flavors continue to meld, so give it a gentle stir before pouring.
• Do not boil: This sangria is best served cold or at room temperature; reheating can dull the wine and cider flavors.
• Add fresh fizz: If using sparkling water, add just before serving to keep it bubbly.
• Refresh fruit: After a day or two, you can add fresh slices of apple or orange to brighten the flavors before serving again.

Frequently Asked Questions

Can I make this sangria ahead of time?

Absolutely! In fact, letting it chill for several hours—or overnight—helps the flavors meld beautifully. Just stir gently before serving.

Can I use red wine instead of white?

Yes! Red wine works well too. Choose a lighter red like Pinot Noir or Grenache for a balanced fall sangria recipe.

How can I make it sparkling?

Top each glass with a splash of sparkling water or club soda just before serving to keep it fizzy and refreshing.

Can I adjust the sweetness?

Definitely. Add more or less maple syrup, or swap it for honey or agave, until it tastes just right for you.

Is it kid-friendly?

You can make a non-alcoholic version by omitting the wine and brandy and using extra apple cider with a splash of sparkling water. Kids love the fruity, spiced flavor!

How long will it last in the fridge?

Store it in a sealed container or pitcher for up to 3 days. Fresh fruit may soften over time, so you can refresh it with new slices before serving.

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Did you try this autumn sangria? Let me know in the comments how it turned out and what your favorite fruit combination was!