Apple Cider Sangria

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The perfection combination of spices, booze, and warm autumn flavors, this sangria is great for potlucks, holidays, parties, or just enjoying with a friend!

Prep: 15

Cook: 0

Chill: 2

Total: 2 15

Recipe makes approximately 8 sangrias

Equipment Needed

Cutting board
Sharp knife
large pitcher (or punch bowl, or drink dispenser)
long-handled spoon
Plastic Wrap (or lid for pitcher, punch bowl, or dispenser)
Refrigerator

Ingredients Needed

For the Apple Cider Sangria

1 medium orange (approximately 4-6 ounces)
2 medium apples (any variety, approximately 5-6 ounces each)
½ teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon ground ginger
1 750-milliliter bottle white wine (any type, sparkling or not)
1 32-ounce bottle apple cider
1 ½ tablespoons maple syrup (plus more to taste)
3-4 cinnamon sticks
1 cup carbonated water (seltzer or sparkling water)

Serving Suggestions (All Optional)

1 medium orange (approximately 4-6 ounces)
1 medium apple (approximately 4-6 ounces)
8 cinnamon sticks (1 per glass)

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Instructions

With sharp knife, slice 1 medium orange and 2 medium apples into very thin discs, approximately ⅛-inch thick. Place orange slices and apple slices in large pitcher or punch bowl.
Add ½ teaspoon ground cinnamon, ½ teaspoon ground clove, and ½ teaspoon ground ginger to pitcher or punch bowl. Using long-handled spoon, stir fruit and spices together until fruit is completely coated in spices.
Add 1 750-milliliter bottle white wine, 1 32-ounce bottle apple cider, and 1 ½ tablespoons maple syrup. Stir until all ingredients are well incorporated, then add 3-4 cinnamon sticks.
Cover pitcher or punch bowl with lid or plastic wrap and place in refrigerator. Chill at least 2 hours.
Just before removing sangria from refrigerator, slice remaining 1 medium orange or 1 medium apple into small wedges to garnish glasses.
Remove pitcher from refrigerator. Add 1 cup carbonated water and stir well to incorporate. Once incorporated, taste sangria and stir in additional maple syrup if desired.
When satisfied with mixture's sweetness, pour sangria into glasses. Add 8 cinnamon sticks to glasses if desired, then garnish glasses with orange wedges or apple wedges and serve immediately.

Recipe Notes

Apples: We used a combination of honeycrisp and cosmic crisp apples.
Alcohol: Feel free to increase the amount of alcohol in your sangria if you want! In addition to the white wine, I recommend using brandy (in plain, ginger, apple, or spiced flavors), whiskey (in plain, apple, maple, or cinnamon flavors), caramel liqueur, or Grand Marnier. Note that adding a dark liquor will deepen the color of your sangria, so it won't look exactly like mine.
Ice: Don't add ice to the batch of sangria! Instead, use ice only in the individual serving glasses - that way the entire batch won't be watered down when the ice melts. You can also freeze extra orange slices, apple slices, or even grapes and use those to keep the drinks cold instead of ice. As they defrost, they'll release juice into the drinks rather than just water.
Leftovers: Refrigerate any leftover sangria can be stored in an airtight container (like a mason jar) up to 1 week after preparation. The carbonated water will lose its carbonation over time but the drink will still taste great!

Nutrition Info (Approximate)