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!
Servings: 4 -5 servings
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.