Sweet Caramel Apple Cider Sangria for Fall Nights (Print Version)

Caramel Apple Cider Sangria - A festive drink with crisp apples, warm spices, and a sweet caramel swirl. Perfect for autumn gatherings!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Contains Alcohol

# Ingredients:

→ Liquid Base

01 - 6 cups (1.4 L) good quality apple cider
02 - 1 cup (240ml) brandy or apple brandy
03 - 1 (750ml) bottle sparkling wine or Prosecco, chilled

→ Fresh Fruit & Spices

04 - 2-3 crisp apples (Fuji, Honeycrisp, or Gala), cored and sliced
05 - 1 orange, thinly sliced
06 - 3-4 cinnamon sticks
07 - 1/2 cup pomegranate arils (optional)

→ Finishing Touches

08 - 1/2 cup (120ml) caramel sauce, plus extra for drizzling
09 - Extra apple slices or cinnamon sticks for garnish

# Instructions:

01 - First things first, wash those apples and oranges! Core the apples and slice them into nice, bite-sized wedges or chunks. I usually leave the skin on for color, but if you're not into that, peel 'em. Slice your oranges into thin rounds. Honestly, this is where I usually get distracted by a podcast, but staying focused helps keep all your fingers where they belong!
02 - Grab a large pitcher or punch bowl. Pour in your apple cider and the brandy. Give it a gentle stir. I always take a little sniff at this point – that mix of sweet cider and warm brandy just smells like autumn. Make sure your pitcher is big enough, because adding everything later can get a bit messy, I learned that the hard way once!
03 - Toss in your sliced apples, orange slices, and those lovely cinnamon sticks. If you're using pomegranate arils, throw those in now too. This is where the magic starts to happen as the flavors begin to mingle. Don't be afraid to gently press the fruit a bit to release some of its juices; it really helps the infusion.
04 - Cover your pitcher and pop it in the fridge for at least 2-4 hours. Overnight is even better, honestly! This chilling time is crucial for all those flavors to really get to know each other. I've tried to rush it before, and it just wasn't the same. Patience, my friend, patience!
05 - When you're ready to serve, take the pitcher out of the fridge. Now for the fun part: slowly pour in the sparkling wine or Prosecco. Give it a gentle stir, just enough to combine without losing all those beautiful bubbles. This adds that celebratory fizz, and it truly elevates the Caramel Apple Cider Sangria.
06 - Pour the Caramel Apple Cider Sangria into individual glasses. Now, for the final touch that makes this drink so special: drizzle a generous amount of caramel sauce into each glass. You can even swirl it up the sides a bit for a pretty effect. Garnish with an extra apple slice or a cinnamon stick if you're feeling fancy. Enjoy that sweet, spiced goodness!

# Notes:

01 - Always chill the sangria base for at least 2 hours; it truly makes the flavors sing.
02 - Store leftover sangria (without sparkling wine) in an airtight container for up to 3 days, removing fruit after 24 hours.
03 - If you're out of brandy, dark rum is a decent swap, though it changes the flavor profile a bit.
04 - For a festive touch, rim glasses with cinnamon sugar before pouring in the sangria.

# Equipment Needed:

01 - Large pitcher or punch bowl
02 - cutting board
03 - knife

# Nutrition (Per Serving):

Calories: 265
Total Fat: 1g
Total Carbohydrate: 25g
Protein: 0g

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