Tangy Apple Cider Sangria for Autumn Evenings (Print Version)
Apple Cider Sangria brings warmth to fall nights. This easy recipe blends crisp apples and cinnamon for a delightful, refreshing drink. Perfect for sharing!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Liquid Base
01 -
6 cups (1.4 L) fresh apple cider
02 -
1 bottle (750ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
03 -
1/2 cup (120ml) brandy
→ Fresh Add-ins
04 -
2 crisp apples (e.g., Honeycrisp, Fuji), thinly sliced
05 -
1 large orange, thinly sliced
06 -
1/2 cup (70g) fresh or frozen cranberries
→ Flavor Enhancers
07 -
3-4 cinnamon sticks
08 -
2-3 star anise pods (optional)
→ Garnish & Ice
09 -
Sparkling water or ginger ale, for serving
10 -
Ice, for serving
# Instructions:
01 -
First things first, get all your fruit ready. Wash those apples and oranges really well, especially since the skins are staying on. Slice the apples into thin wedges or half-moons – I like them about a quarter-inch thick so they can really soak up the goodness. Then, slice your oranges into rounds. Toss your cranberries into a bowl. This is where I always get a little giddy, seeing all the vibrant colors, knowing the Apple Cider Sangria is about to come together!
02 -
Grab your biggest pitcher or a large glass dispenser. Pour in the fresh apple cider – make sure it’s a good quality one, it makes all the difference! Next, add your dry white wine. I usually just eyeball it after a few times, but it’s good to measure initially. Then, a generous splash of brandy goes in. Don’t be shy, but don't overdo it unless you want a super strong Apple Cider Sangria; I once poured too much and it overpowered everything!
03 -
Now for the aromatics! Drop in those whole cinnamon sticks. I usually use three or four for a nice spicy warmth. If you're using star anise, add those too – they look so pretty floating around. Then, gently add all your prepped apple slices, orange rounds, and fresh cranberries. Give it a gentle stir; you want everything to be submerged and mingling.
04 -
This is the hardest part for me, the waiting game! Cover your pitcher and pop it into the fridge. You'll want to let this Apple Cider Sangria chill for at least an hour, but honestly, two to four hours is even better. The longer it sits, the more the flavors from the fruit and spices infuse into the liquids. I’ve tried to rush it before, and the taste just wasn't as deep or harmonious, a real lesson in patience!
05 -
After its long chill, take a small taste of your Apple Cider Sangria. Does it need a little more sweetness? A splash more cider might do the trick. Want it a bit tangier? A squeeze of fresh lemon or lime juice can brighten it up. This is your chance to make it just right for your palate. Sometimes, I find I want a bit more cinnamon kick, but usually, it's perfect as is.
06 -
When you’re ready to serve, fill your glasses with plenty of ice. Pour the infused Apple Cider Sangria over the ice, making sure each glass gets a good mix of the beautiful fruit. For an extra sparkle, top each glass with a splash of sparkling water or ginger ale. It adds a lovely fizz and lightens the drink. It should smell wonderfully autumnal and taste crisp and refreshing!
# Notes:
01 -
Always give your Apple Cider Sangria at least an hour to chill; the flavors really need that time to get cozy.
02 -
Store any leftovers in an airtight pitcher in the fridge for up to 3 days; add fresh fruit before serving to revive it.
03 -
Try pear slices instead of some apple for a different sweetness and texture.
04 -
A sprig of fresh rosemary makes a surprisingly fragrant and elegant garnish.
# Equipment Needed:
01 -
Large pitcher or glass dispenser
02 -
cutting board
03 -
sharp knife
# Nutrition (Per Serving):
Calories: 250
Total Fat: 0g
Total Carbohydrate: 35g
Protein: 0g