Easy Apple Cider Sangria Recipes

If fall had a happy hour, this would be it. It’s crispy-cold apple cider meets easygoing sangria—lightly spiced, not cloying, and it’s the kind of pitcher drink that just… disappears. I keep it simple: one bottle of dry white wine, real apple cider (the cloudy kind), a splash of brandy or bourbon, fruit you probably already have rolling around in the drawer, and a little fizz at the end. It tastes like an orchard decided to put lipstick on and have a night out.

My husband calls this “the compromise cocktail,” which sounds dramatic but just means everyone’s happy. He likes bourbon; I like wine; our friends like a drink that doesn’t punch them in the face. We make it for movie nights, football Sundays, and that chaotic pre-Thanksgiving afternoon when the house smells like cinnamon and I’m trying not to burn the rolls. The kids get a zero-proof version and feel fancy with their apple slices on the rim. It’s become one of those “do we have the stuff for sangria?” staples—like milk and bread… but festive.

How to Make It

Grab a big pitcher. Pour in 1 bottle dry white wine (750 ml), 3 cups good apple cider (the unfiltered kind if you can), and 1/2 cup brandy or bourbon—whatever’s winking at you from the cabinet. Squeeze in half a lemon if you like things bright. Taste. If your cider’s a little tart, add 1–2 tablespoons maple syrup. If it’s already sweet, skip it.

Slice up 2 crisp apples, 1 pear, and 1 orange into thin rounds—pretty and they infuse faster. Toss them in with 2 cinnamon sticks and, if you’re in the mood, a star anise or two. Stir, cover, and let it hang out in the fridge at least 1 hour (4 is dreamy). Don’t add bubbles yet—save that pop for the end so it doesn’t go flat on you.

When you’re ready to pour, add a handful of ice to glasses, fill them 3/4 with sangria (fruit and all), then top with a splash of ginger beer or club soda for sparkle. I do ginger beer when I’m feeling spicy, club soda when I want clean, crisp vibes. Garnish with an apple fan if you’re feeling extra. Makes about 6–8 generous drinks.

✔Ingredient Notes

– Apple cider: The cloudy, unfiltered kind tastes like an orchard—bright and round. Clear “apple juice” works in a pinch, but it’s sweeter and less cozy. Balance with more lemon if it leans syrupy.
– Dry white wine: Pinot grigio or sauv blanc keeps it crisp. Sweet wines here can get… dessert-y fast. If all you have is chardonnay, go for one that’s not super oaky.
– Brandy or bourbon: Brandy leans fruity; bourbon gives warm, vanilla-y depth. I’ve mixed both when I had a little of each and it was chaos in a delicious way.
– Maple syrup or brown sugar: Totally optional. Start with a little, taste, and build. You can’t un-sweeten it once it’s in there.
– Fresh fruit: Apples (Honeycrisp or Gala), pears (Bosc), and orange slices. Thin slices infuse faster and look cute.
– Cinnamon sticks + star anise: Whole spices = gentle vibe. Ground spices will float and make it gritty—ask me how I know.
– Ginger beer or club soda: Add right before serving. Ginger beer = spicy-sweet kick; club soda = clean fizz.
– Lemon juice: A tiny squeeze wakes the whole thing up. If it tastes flat, it probably wants acid, not more sugar.

✔Recipe Steps

1. Chill wine and cider until cold.
2. Slice apples, pear, and orange into thin rounds.
3. Combine wine, apple cider, brandy/bourbon, and lemon juice in a large pitcher.
4. Stir in fruit, cinnamon sticks, and optional star anise; sweeten with maple syrup to taste.
5. Cover and refrigerate 1–4 hours to infuse.
6. Fill glasses with ice, pour sangria, and top each with ginger beer or club soda; garnish and serve.

What to Serve It With

– Sharp cheddar, aged gouda, and a little pile of salty prosciutto.
– Warm pretzels or rosemary crackers with honey mustard.
– Spiced nuts, kettle chips (salty-sweet together? Yes please).
– Butternut squash soup or a fall salad with goat cheese.
– Apple cider donuts or an easy crumb cake for dessert-y nights.

✔Tips & Mistakes

– Use dry wine. Sweet wine + sweet cider = sugar bomb.
– Don’t add bubbles early. They’ll ghost you in the fridge.
– Give it time. One hour is fine, four is glow-up. Overnight is great—just pull the star anise so it doesn’t boss everyone around.
– Taste, then sweeten. Maple is strong; a little goes a long way.
– Slice fruit thin so it actually infuses, not just floats looking pretty.

✔Storage Tips

Pop leftovers (fruit and all) in a covered pitcher in the fridge for up to 3 days. The fruit gets softer and boozier—in a good way for day two, a little mushy by day three. If the texture bugs you, strain and add fresh slices when serving again. It’s fantastic cold straight from the fridge. Also yes, I’ve had a small glass with brunch. Zero shame, very fall.

✔Variations and Substitutions

– Zero-proof: Use sparkling apple cider + alcohol-free white wine or extra cider and top with club soda. Still festive, still fun.
– Red sangria twist: Swap in a medium-bodied red (Tempranillo, Pinot Noir) and use brandy. Add a few cranberries for drama.
– Rum route: Spiced rum plays nice with cider if that’s what’s around.
– Sweetness swaps: Honey ↔ sugar ↔ maple syrup—use whatever’s in the pantry and start small.
– Bubbles: Ginger ale ↔ ginger beer ↔ club soda depending on how sweet/spicy you want it.
– Fruit freestyle: No pears? Double the apples. Add pomegranate arils or cranberries for color and tart pops.
– Extra cozy: A splash of apple brandy (Calvados) if you’ve got it turns this into fall-in-a-glass.

Frequently Asked Questions

Easy Apple Cider Sangria Recipes

This crisp and refreshing fall sangria blends apple cider, dry white wine, brandy, and citrus with warm cinnamon. It comes together in minutes and is perfect for parties or cozy gatherings.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 25 ounce dry white wine about 1 bottle (750 ml)
• ▢ 3 cup apple cider unfiltered if possible
• ▢ 0.5 cup brandy
• ▢ 0.25 cup orange liqueur such as Triple Sec or Cointreau
• ▢ 2 tablespoon maple syrup or honey; adjust to taste
• ▢ 2 count apples cored and thinly sliced
• ▢ 1 count orange thinly sliced
• ▢ 2 stick cinnamon sticks
• ▢ 1 cup club soda chilled; add just before serving (optional)
• ▢ 4 cup ice for serving

Instructions

Preparation Steps

• Add the sliced apples and orange to a large pitcher.
• Pour in the white wine and apple cider, then stir to combine.
• Stir in the brandy, orange liqueur, and maple syrup until the sweetener dissolves.
• Add the cinnamon sticks. Cover and refrigerate for at least 60 minutes to chill and infuse flavors (up to 24 hours).
• Just before serving, gently stir in the chilled club soda and add ice to the pitcher.
• Pour into glasses and garnish with extra fruit or a cinnamon stick if desired.

Notes

For a sweeter sangria, add more maple syrup to taste. Try swapping white wine for a dry hard cider or sparkling wine. For a nonalcoholic version, replace wine and brandy with additional cider and a splash of orange juice.