This apple cider sangria is full of apple slices, oranges, cinnamon sticks, crisp white wine and topped with ginger ale or soda water. It's the perfect fall sangria for parties or Thanksgiving Day.
Making recipes with seasonal fruit is one of my favorite things to do. We love to pick fresh apples during apple season and use them in our favorite apple recipes like healthy apple crisp and apple banana bread. A fall gathering for football games, bonfires with friends or cozy date night are all reasons to make this delicious drink.
We also always have a festive cocktail when our family gets together for Thanksgiving. And we usually have a few sangria recipes to choose from when we're picking out Thanksgiving drinks! This one is mild, serves a crowd and full of warm spice. If you need a festive cocktail for the holiday season, make this easy apple cider sangria asap!
Here are the ingredients you need to make this cocktail! Local grocery stores should carry everything you need. Skip to the recipe card for exact measurements.
- Dry white wine: we love to use Pinot Grigio in sangria because it has a fruity flavor with notes of pear and apple. It's not too sweet and pairs well with apple cider. Sauvignon blanc is another great choice.
- Fresh apple cider: any variety or brand works!
- Orange liqueur: we used Triple Sec for this recipe but any orange liquor will do. A good apple brandy is a great option as well.
- Apple butter: this is a fun ingredient that adds more sweetness and apple flavor to the cider! The texture mixes well into the drink.
- Fresh fruit: use a mix of sliced apples, oranges and pomegranate. Any variety of apples will do, but we especially love granny smith and honey crisp. The apple juice and orange juice will infuse into the sangria and add even more flavor.
- Whole cinnamon sticks: these are easy to find in the spice section and worth it for the warm cinnamon spice they add to the sangria.
- Club soda or ginger beer: I love the ginger flavor the ginger beer adds! Both are great options. Add a splash to each glass before serving.
How to Make Apple Cider Sangria
Here are the step by step photos of how to make this apple cider sangria recipe. Skip down to the recipe card for the full recipe.
- Slice the oranges and apples, with the peels on. Place the orange slices, apple and pomegranates in a large pitcher or punch bowl.
- Add the pomegranate seeds and cinnamon sticks to the pitcher next.
- Pour the wine, apple cider and orange liquor into the pitcher then add the apple butter and stir well until everything is combined.
- Place the pitcher in the fridge to chill for at least 3 hours. The longer the fruit can infuse with the sangria the better, so several hours or even overnight is great.
- Cinnamon sugar rim: Right before serving, rim your glasses with lemon and dip in cinnamon sugar.
- Serve: Fill wine glasses with ice and then pour sangria ¾ of the way full. Top them off with club soda or spicy ginger beer and top with extra fruit and a cinnamon stick garnish.
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Variations and Substitutions
- Blood oranges: you can use blood oranges instead of naval oranges.
- Pears: this fall fruit would be another great addition!
- Brandy: if you prefer this or have this on hand, feel free to sub this for orange liquor.
- Star anise: add some of these fun fall spices to the sangria with the cinnamon sticks. They add depth of flavor and they look pretty!
- Red wine (Pinot Noir): turn this into a red wine sangria by using a Pinot Noir instead of Pinot Grigio.
Sangria is actually a recipe that tastes better if you make it ahead of time! The best time to make it is up to 24 hours before you're ready to serve. This is why it's so great for Thanksgiving! Prep it up to 2 days in advance to save you time.
Sangria is a cocktail that should be served chilled over ice. It's best cold, especially if it's made with white wine.
Sangria stays fresh with the fruit in it for up to 48 hours. After that the fruit will start to get a little mushy. However, you want to allow enough time for the sangria to chill and infuse with the fruit. Somewhere between 3 and 48 hours is best.
No, you can leave the peels on the apples for sangria. We also leave the peels of the oranges on. It adds more flavor!
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Fall Cocktails
Apple Cider Sangria
For the sangria:
- 1 (750 ml) bottle of white wine (we used Pinot Grigio)
- 2 ½ cups apple cider
- ¾ cup Triple Sec or other orange liquor
- 2 tablespoons pure maple syrup
- ½ cup apple butter
- 3 honey crisp apples sliced
- 1 orange peeled and sliced
- 1-2 cups pomegranate aerils
- 4 cinnamon sticks
- 1 cup club soda or ginger beer
- Cinnamon sugar for rim ,optional
- Mix all of the ingredients, except for the club soda or ginger beer, in a large pitcher. Stir and place in the fridge until chilled, at least 3 hours. You can make this up to 48 hours before serving. The longer it chills, the more the drink soaks up all the fruit flavor.
- When you're ready to serve, add cinnamon and sugar to a shallow bowl or plate. Rim the glasses with a lemon wedge and dip them in the cinnamon sugar.
- Fill each glass with ice then pour the sangria, including some of the fruit slices, in the glasses and top with extra ginger beer or club soda if desired.
Silly question but did you slice the orange and peach as well. In all the pictures the fruit just look like apples...
Great question, Holly! Yeah it is kinda hard to see the oranges and peaches in the pics because they're an orange color! Yes, definitely slice the peaches and peel then pull apart the orange. Thanks for asking I'll definitely update the recipe to make that more clear. Hope you like it! I'm actually making this tomorrow for tailgating on Saturday:)