Description
A forgiving, make-ahead fall sangria that combines red wine, fresh apple cider, and warm spices with a splash of sparkling water for a crisp, celebratory drink.
Ingredients
Scale
- 1 bottle (750ml) Red Wine (Merlot or Cabernet Sauvignon)
- 1 cup (240ml) Apple Cider (fresh-pressed or high-quality bottled)
- 2 medium Apples (Honeycrisp and Gala mix), sliced into wedges
- 3 Cinnamon Sticks
- 2 Star Anise pods (optional)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/4 cup (60ml) Orange Liqueur (Cointreau or Triple Sec)
- 2 tablespoons Honey (optional, to taste)
- 1 cup (240ml) Sparkling Water (plain, unsweetened)
- Ice
- Extra Apple Slices for garnish
Instructions
- Wash apples and slice them into thin wedges (about 1/4-inch thick), removing cores. Place in a bowl.
- In a large glass pitcher, add cinnamon sticks, star anise, and nutmeg. If using honey, add it now. Gently muddle to release spice oils.
- Pour in red wine, apple cider, and orange liqueur. Stir gently to combine. Taste and adjust sweetness with honey or tartness with lemon juice if needed.
- Add apple slices to the pitcher. Stir to submerge fruit. Cover and refrigerate for at least 30 minutes, or overnight for best flavor infusion.
- Right before serving, add sparkling water and stir gently to preserve bubbles. Fill glasses with ice, ladle in sangria with fruit and spices, and garnish with apple slices.
Notes
Add sparkling water just before serving to prevent the drink from going flat. The base can be made up to 2 days in advance. Do not freeze. For a non-alcoholic version, skip the wine and liqueur and use extra cider.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 150
- Sugar: 15
- Carbohydrates: 18
- Fiber: 1
Keywords: fall recipe, apple cider sangria, red wine sangria, party drinks, make-ahead cocktail, autumn drinks, gluten-free