The Fall Cider Sangria Recipe Your Next Party Needs
Sighhhh. I *guess* I’ll accept that fall is truly here. I’ve been in denial in my new warm Dallas home, but given that it dipped close to freezing this weekend, I can no longer hide my head in the sand. At least we have this spiced apple cider sangria to lessen the sting of that a bit.
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I’d been wanting to try my hand at making sangria for a long time, but…well, it’s kind of a dangerous thing to make for yourself. Like REALLY dangerous. And when I’d have people over, their tastes didn’t run to sangria.
So I bided my time and finally it’s sangria time! And this fall sangria recipe is a perfect place to start.
What I love about this fall sangria recipe is that it’s mellow and balanced—not overly sweet, not too dry, but also not super boozy. You could make a huge batch if you need (but I just went with a single batch, perfect for 3 ladies).
The beauty of sangria is in its “choose your own adventure” nature, and the ability to whip it up ahead of time and have easy cocktails for a crowd. Here is the overall combination you need…
- A good dry red wine: For this (and most red) sangria, you’ll want a good quality red wine that’s fruity but dry. Wines like Tempranillo, Pinot Noir, and Grenache are perfect.
- Apple cider: This is bringing a juicy sweetness and the taste of fall.
- Liqueur: This is key for bringing flavor and a boozy hit. While Grand Marnier is most popular, I went a different direction, pairing Licor 43 (spices, a hint of vanilla) and a rich cherry liqueur. The flavor you use is flexible though. Next time I’d keep the Licor 43 but maybe pick a boozier, less sweet additional one (kirsch??).
- Fruit: Honeycrisp apple and pear are the star, along with champagne or concord grapes. I had planned to a cut-up orange as well, but was running out of room in the pitcher.
- Spices: To amp up our fall flavor, I used cinnamon sticks, whole cloves, and a star anise or two. I considered a few cardamom pods but didn’t want to go overboard. Overall we’re going for a similar palate as mulled wine.
This was the perfect girls’ night tipple, a make-ahead drink that was super easy but still felt special.
I’d typically say you should finish sangria within a day or two, so the wine doesn’t oxidize too much (plus the fruit starts to get a bit mushy).
Other delicious cocktails for fall:
- Cinnamon Cranberry Whiskey Sour (With or Without Egg White)
- A Perfect Amaretto Sour Cocktail (with Bourbon)
- Spiced Pear Bourbon Cocktail
- “New York” Sour, A Perfect Fall Whiskey Cocktail (with Optional Egg White Foam)
- 10 Delicious Thanksgiving Cocktails for Your Table
- How to Make an Italian Gin & Tonic
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Fall Cider Sangria
This fall sangria recipe is mellow and balanced—not overly sweet, not too dry, but also not super boozy. It leans into the cozy flavors of autumn with apple cider and the same spices you'd find in a mulled wine. Mix it up in a couple minutes and enjoy at your next party!
Ingredients
- 1 bottle of fruity but dry red wine (750ml)
- 2 1/2 cups of apple cider
- 3 ounces of Licor 43
- 1 ounce of boozier liqueur (like kirsch)
- 1 honeycrisp apple, sliced in bite-size pieces
- 1 ripe Bartlett pear, sliced in bite-size pieces
- Champagne or concord grapes
- 2 cinnamon sticks
- 1 star anise
- 4 whole cloves
Instructions
- Put all the fruit in a large pitcher, then add the wine and all the other ingredients.
- Stir together, taste, and adjust any ingredient amounts as needed.
Notes
- For this (and most red) sangria, you’ll want a good quality red wine that’s fruity but dry. Wines like Tempranillo, Pinot Noir, and Grenache are perfect.
- The exact ingredients (the fruit and liqueurs in particular) can be flexible depending on your tastes and what you have on hand.
- This is better when you can mix it up ahead of time (a few hours) and let the flavors meld.
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