Description
Craft a warm Fall Sangria with Apple Cider! This spiced fruit delight blends crisp apples, citrus, and cinnamon for a truly comforting autumn sip.
Ingredients
Scale
- Sangria Base:
- 1 (750ml) bottle dry red wine (Merlot or Pinot Noir recommended)
- 4 cups unfiltered apple cider
- 1/2 cup brandy or applejack
- Fresh Fruit & Aromatics:
- 1 large orange, thinly sliced
- 2 medium apples (Honeycrisp or Fuji), sliced or diced
- Spices & Sweeteners:
- 2–3 cinnamon sticks
- 2 whole star anise
- 1–2 tablespoons maple syrup (optional, to taste)
- For Serving:
- Sparkling water or ginger ale
- Ice
Instructions
- Gather & Prep Your Fall Sangria with Apple Cider Ingredients:: First things first, get all your ingredients out on the counter. There’s nothing worse than realizing you’re missing something mid-stir, trust me! Slice your orange and apples. I like to keep my apple slices a bit chunky so they don’t get mushy too fast. You want them to soak up all that lovely liquid without losing their form. This is where I usually make a little mess with apple peels, honestly. Just embrace the kitchen chaos!
- Combine the Base for Your Fall Sangria with Apple Cider:: In a large pitcher or punch bowl, pour in your red wine, apple cider, and brandy (or applejack). Give it a gentle swirl. You’ll immediately start to smell the sweet cider mingling with the wine, and that hint of warmth from the brandy. Don’t go too crazy with the swirling, we’re not making a tornado in there, just ensuring everything starts to get acquainted. I once poured too fast and splashed wine everywhere, oops!
- Infuse Your Fall Sangria with Apple Cider with Spices:: Now, drop in your cinnamon sticks and star anise. This is where the magic really begins! The spices will slowly release their fragrant oils, transforming your sangria into something truly special. If you’re using maple syrup, add it now and stir until it’s dissolved. I always give it a little sniff at this point – that deep, warm spice aroma is just incredible, a real autumnal embrace!
- Add the Fruit to Your Fall Sangria with Apple Cider:: Gently add your sliced oranges and apples to the pitcher. Make sure they’re submerged as much as possible so they can soak up all those delicious flavors. I usually give them a little nudge with a spoon. You’ll see the vibrant colors of the fruit starting to float in the liquid, making the whole thing look even more inviting. Don’t worry if some bits float; that’s just part of the charm!
- Chill and Let Your Fall Sangria with Apple Cider Mingle:: Cover the pitcher and pop it in the fridge for at least 4 hours, or even better, overnight. This is the hardest part for me, the waiting! But honestly, it’s crucial. That chilling time allows all those wonderful flavors to meld and deepen. You want those apples to really soak up the wine and cider, becoming little flavor bombs. I’ve tried to rush it, and it just wasn’t the same; trust me on this one!
- Serve Up Your Spiced Fall Sangria with Apple Cider:: When you’re ready to serve, fill glasses with ice and pour the sangria over, making sure each glass gets a generous amount of fruit and a spice or two. Top off each serving with a splash of sparkling water or ginger ale for that lovely fizz. The sangria will look absolutely gorgeous, glistening with fruit and spices. Give it a taste – it should be wonderfully balanced, spiced, and utterly refreshing!