Apple Cider Sangria

Who’s ready for fall hosting?! My Apple Cider Sangria is a crisp, fall sangria made with Sauvignon Blanc, apple cider, brandy, almond liqueur, and just a touch of maple syrup. Frozen apples and oranges keep the pitcher chilled, while ginger beer adds a spicy, bubbly finish. It’s yet another easy batched cocktail recipe that’s will always be a crowd favorite.

Watch Me Make Apple Cider Sangria

How to Make Apple Cider Sangria

1. Add the Sauvignon Blanc, apple cider, brandy, almond liqueur, lemon juice, and maple syrup to a large pitcher. Stir until well combined.
2. Add the frozen apple and orange slices and cinnamon sticks. Cover and refrigerate for at least 2 hours, or up to overnight, to chill and allow the flavors to come together.
3. When ready to serve, fill individual wine glasses with ice and pour in the sangria, making sure to add a few pieces of fruit to each glass.
4. Top each glass with a splash of ginger beer and garnish with a cinnamon stick, if desired.

Apple Cider Sangria Ingredients

White Wine

I recommend using a Sauvignon Blanc for this apple cider sangria, or another dry, crisp white wine. Look for ones with notes of apple on the label.

Apple Cider

The difference between apple cider and apple juice is it’s processing. Apple cider is raw, unfiltered, and unpasteurized and is usually made in the fall during apple harvest. It therefore has a shorter shelf life than apple juice, but is darker, richer, and has a stronger apple flavor. Some come sweetened, so look for ones that are unsweetened to ensure your sangria isn’t too sweet.

Brandy

You don’t need to spring for the fanciest bottle of brandy for a sangria, just one with mild oakiness and fruit-forward flavor. Cognac is a great choice for a white wine apple cider sangria like this one.

Almond Liqueur

Also called Amaretto, almond liqueur is a sweet Italian liqueur that tastes like marzipan and has an ABV of 21% to 28%. I recommend using Disaronno.

Maple Syrup

Use pure maple syrup.

Lemon Juice

If it’s not fresh, we don’t want it!

Apples and Oranges

Any kind of apples and oranges work here, including Granny Smiths, Honeycrisp, or Jonagold, and Blood Orange, Navel, or Cara Cara.

Cinnamon

Use cinnamon sticks, not ground cinnamon. The fresher the cinnamon sticks, the stronger their flavor will be.

Ginger Beer

Topping with ginger beer adds a festive spritziness to the Sangria. Guests can add as much or as little as they want, or none at all. Note that Light Ginger Beer will be about half as sweet as regular ginger beer, so taste the final cocktail and adjust the maple syrup for the desired sweetness before serving.

Tips for Making the Best Apple Cider Sangria

• No need to peel the oranges and apples before freezing them.
• To freeze fresh apples and oranges, thinly slice them and place them in a Ziploc bag. To somewhat air-seal them, zip the bag most of the way closed and suck the air out of the bag until it’s as empty as you can get it. Fully zip it closed to lock the air out before storing in the freezer for at least 2 hours.
• Freezing the sliced fruit ahead of time helps keep your sangria cold without watering it down.
• Using good ingredients here really makes a difference. You don’t need to go for the most expensive bottle of wine or brandy, but we don’t need to stoop to the bottom shelf either. You’ll be able to taste the quality when it’s all mixed together.
• For a slightly sweeter sangria, increase the maple syrup to 2 tablespoons.

Why You’ll Love Apple Cider Sangria

• This fall sangria is the perfect batch cocktail for hosting or if you’re in charge of the drinks at someone else’s party. It’s easy to make ahead, relatively affordable, easy to store and keep cold, and everyone will love it!
• This is one of the best Fall Cocktails around. Apple cider and maple syrup make this one extra seasonal.
• If you love any drink with apple in it, like my Apple Cider Margaritas, Apple Butter Margaritas, Apple Cider Spaghett, and Smoked Apple Whiskey Tonic.

5 from 1 review

Apple Cider Sangria

A crisp, fall-ready sangria made with Sauvignon Blanc, apple cider, brandy, almond liqueur, and just a touch of maple syrup. Frozen apples and oranges keep the pitcher chilled, while ginger beer adds a spicy, bubbly finish.

Print Recipe

Servings 6

Ingredients

• 1 750 ml bottle dry Sauvignon Blanc
• 1½ cups apple cider
• 1 cup brandy
• ½ cup almond liqueur, such as Disaronno
• 2 oz fresh lemon juice
• 1 tbsp pure maple syrup
• 1-2 apples, thinly sliced and frozen
• 1-2 oranges, thinly sliced and frozen
• 3-4 cinnamon sticks
• Ginger beer, for topping

Instructions

• Add the Sauvignon Blanc, apple cider, brandy, almond liqueur, lemon juice, and maple syrup to a large pitcher. Stir until well combined.
• Add the frozen apple and orange slices and cinnamon sticks. Cover and refrigerate for at least 2 hours, or up to overnight, to chill and allow the flavors to come together.
• When ready to serve, fill individual wine glasses with ice and pour in the sangria, making sure to add a few pieces of fruit to each glass.
• Top each glass with a splash of ginger beer and garnish with a cinnamon stick, if desired.
Jules’ Tip: Freezing the sliced fruit ahead of time helps keep your sangria cold without watering it down. For a slightly sweeter sangria, increase the maple syrup to 2 tablespoons.

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Xoxo, cheers!