I originally published this recipe in 2014 and have since added new photos and a few more success tips. What IS it about Honeycrisp apples? If it’s not their explosive crunch that reels you in, it’s their unbeatably sweet, yet tart flavor—and all that juice. These juicy apples are the star of today’s sangria recipe. We’re combining all of our favorite fall flavors into one delicious cocktail. Warning: this stuff disappears quickly.
Reasons to Love Honeycrisp Apple Sangria
Naturally sweet—no sugar or sweeteners needed Flavors of red wine, apple cider, citrus, cinnamon, and Honeycrisp apples in every sip Perfect make-ahead big-batch cocktail for when you’re hosting guests Wonderful drink for those crisp fall weekends, when the temperature has started to dip but you’re not quite ready for hot apple cider.
Key Ingredients You Need
Plus red wine: And, of course, you need red wine, which serves as the base of this sangria recipe. See below for some suggested varieties. If you prefer white wine, try this apple cider autumn sangria. One reader, Rebecca, commented: “I have made this 4 times over the last year so I figure it’s time to comment. I lovelovelove this recipe. I like to add extra orange slices, and I always use tempranillo for the wine. Thank you for this gem of a recipe! ★★★★★”
Favorite Make-Ahead Fall Cocktail
The best part about sangria is that it’s the ultimate make-ahead cocktail. It’s supposed to be made ahead of time so the flavors can balance and the fruit can infuse its juices. I recommend keeping the sangria in the refrigerator for at least 6–8 hours (a full day is best!) before serving. The longer the sangria sits before drinking/serving, the better. I usually make it in the morning before I need it in the evening, but making it the night before yields incredible results. What kind of red wine tastes best in this apple sangria? The wine you use doesn’t have to be fancy or expensive—you’re adding so many other flavors to it that you won’t be able to taste the finer nuances. An affordable, light-bodied red table wine works great for sangria. A Spanish red such as tempranillo or garnacha is a classic choice, but I’ve also made this apple sangria with pinot noir, malbec, and various red blends. You simply want a red wine that’s fairly dry, light, and fruity.
NOTE: Add the club soda right before serving. If added ahead of time, the soda will lose its fizz. This addition will give the sangria a little pop and brighten everything up; the sangria tastes like it’s missing something without it.
Other Ways to Use Honeycrisp Apples
If you have extras on hand, try these recipes:
Baked Apple Cider French Toast Skillet Apple Cider Chicken Fresh Apple Cake Apple Pie Bars (with salted caramel on top!) Brown Butter Apple Blondies Apple Pie
