I love a good sangria at any time of year, but when it comes to fall celebrations like Thanksgiving or fall bridal showers, it’s the perfect excuse to use up some of those fresh-picked orchard apples… even if you just picked them up at the grocery store. ;)
This tasty Autumn Apple Sangria recipe calls for both chopped apples and apple cider. There are so many wonderful apple varieties to choose from right now, so feel free to use your personal favorite. This infographic gives a great overview of all the different apple types! I usually lean towards sweeter apples like Fuji, Gala, or Honeycrisp myself.
For the apple cider, this is a great time of year to find fresh-pressed or straight-from-the-farm varieties at the grocery store, but you can also just look for apple juice labeled “unfiltered”, which should be readily available year round.
Scroll down for the recipe details… Cheers!
AUTUMN APPLE SANGRIA
- Servings: 12-15
- 5 cinnamon sticks
- 4 apples, chopped (4 medium or 5 small)
- 2 oranges, sliced into thin rounds
- 2 bottles 14 Hands Hot to Trot Red Blend
- 3-1/2 cups apple cider
- 1 cup brandy
- 1/2 cup orange juice
- 1/4 cup superfine sugar
- juice from 1 lemon
- 2 cups club soda or ginger ale
- cinnamon-sugar, for rimming glasses
- tall cinnamon sticks for garnish
1. In a large pitcher or bowl, combine the wine, apple cider, brandy, orange juice, lemon juice and sugar.
2. Stir until the sugar dissolves.
3. Mix in the chopped apples, orange slices, and cinnamon sticks.
4. Refrigerate for 4-6 hours, or up to overnight.
5. Add club soda (or ginger ale) just before serving.
For added flair, rim glasses with cinnamon sugar and garnish with a tall cinnamon stick.
P.S. For more fall celebration inspiration, check out the Green & Gold Thanksgiving theme that I recently created for 14 Hands Winery. You’ll find details on how I embellished the wine glasses (as shown here) + table decorating tips and lots of free Thanksgiving party printables!