Apple Cider Autumn Sangria

I adapted this apple cider sangria recipe from one of my favorite fall recipes: honeycrisp apple sangria. Here we’ll use white wine instead of red and add a few extra ingredients. The recipe is totally customizable—use whatever in-season fruit you love. No matter what, it’s always a hit especially when served with a cinnamon stick as the leaves begin changing. If you love this fall sangria, be sure to try my champagne sangria next! For a sweet summer treat, here is my honey sweetened strawberry lemonade.

Tell Me About This Apple Cider Sangria

Texture: Bubbly, light, and loaded with fruit, which gets nice and boozy the longer it sits. Flavor: Filled with fall’s glorious flavors like apples, oranges, pomegranate, pears, and cinnamon. Ease: Preparing all the fruits takes a little bit of time. Still, this is the easiest big-batch cocktail, perfect for fall entertaining. It tastes best if made ahead, which saves time when it’s cocktail hour. Time: Takes just minutes to prepare once the fruit is chopped. Get your pitchers ready!

Choosing the Right Ingredients for Apple Cider Sangria

Sangria Is a Make-Ahead Cocktail

Here’s the best part: sangria is the ultimate make-ahead cocktail. I recommend keeping the apple cider sangria in the refrigerator for at least 6-8 hours (but a full day is best) before serving. The longer the sangria sits before drinking/serving, the more the fruit will infuse its flavors and the more the booze will soak into all the fruit slices. It’s a win-win-win. Let’s toast to that!