This easy fall apple cider sangria is one of those cocktails that you can whip up in minutes, and once refrigerated, you can enjoy a glass all week or make it for your next dinner party. The flavors are rich, fruity, slightly sweet, and very cozy. The dominant flavor will come from your red wine, so it’s important to use a bottle that you enjoy and would sip on its own.
If you love sangria but want to try it without the alcohol, you should check out this No Alcohol Sangria; it’s delicious. Another sangria recipe you may enjoy is Pomegranate Sangria Kombucha Mocktail.
Now the most common question I always receive is:
“What is the best wine for sangria?”
Full-bodied wines such as Cabernet Sauvignon, Malbec, and Merlot. You can find quality bottles anywhere from $14 – $25 that will mix well in the sangria. If you’re new to red wines, here are some of the wines that I have tried and loved!
- Primitivo or Zinfandel
- Cabernet Sauvignon, which is my favorite!
The basic ingredients you will need to make this Sangria with apple cider:
- Fresh fruit. Apples, oranges, plums, and pears are excellent fruits to add to the sangria. Fresh cranberries would also be nice if you’re making this at Christmas time.
- Sweetener. Brown sugar (light or dark) adds a rich caramel and molasses flavor that makes this drink delicious and cozy. You can make a simple syrup, but the brown sugar dissolves very easily.
- Apple Cider. This is what makes this drink a fall or autumn harvest sangria. The apple cider introduces an authentic apple flavor that pairs well with the other ingredients in the cocktail.
- Dark Rum. The purpose of the rum is to bring out the best flavors in a traditional sangria. The caramel, vanilla, and other spices found in dark rum add to the overall flavor profile of sangria. Speaking of traditional, you can use brandy or other spirits such as whiskey, Bourbon, Cognac, and scotch. If you want to add spice or cinnamon flavor, try using an ounce or two of Fire Ball Cinnamon Whisky.
- Red Wine. You will want a full-bodied wine such as Cabernet Sauvignon, Malbec, and Merlot. I use Cabernet Sauvignon, and it’s fabulous! I recommend going with a bottle of wine that you already enjoy.
How to make this easy Fall Sangria with apple cider
- To a pitcher, add the fruit slices and brown sugar. Stir together while lightly pressing on the fruit to extract the juice from the orange slices. Pour in the apple cider, dark rum, and red wine. Stir everything well to ensure the brown sugar is fully dissolved, then add cinnamon sticks.
- Garnish with the soaked fruit and a cinnamon stick.
- I recommend refrigerating the sangria for at least an hour, preferably longer, before serving it over ice.
Other delicious ways to enjoy this refreshing cocktail for the holidays and entertaining:
- Adding a splash of prosecco or ginger beer on top for a little bubbly
- Try different wines and rums that pair well with the dishes that you’re making
- Rim the glass with caramel and apple spice seasoning
PIN & SAVE FOR LATER!
Frequently Asked Questions about Sangria:
1. What is the best fruit to put in Sangria?
The most common fruit would be oranges, cherries, and lime, but I suggest using any seasonal fruit. Start with fruit that pairs well with the fruity notes in your wine and accompanying flavors. Apples, pears, strawberries, blackberries, and fresh peaches are good. You want to use fruit that won’t become soggy or break down easily while soaking.
2. How long do you let fruit soak in Sangria?
At least one hour. You can soak the fruit overnight if you have the time, as this will allow the fruit to really infuse in the sangria.
3. Do you need Brandy for Sangria?
No. Traditional Sangria is made with brandy, but you can use rum, whiskey/bourbon, cognac, and even fireball for an added cinnamon flavor.
4. How long is homemade sangria good for?
3-5 days in the refrigerator. While the sugar, wine, and alcohol help to preserve the sangria, the fruit will start to break down and cause the sangria to lose its fresh flavor.
An easy fall sangria recipe made with seasonal fruit, apple cider, red wine, and rum. Make this in advance and it’s the best cocktail served for a crowd and cozy evenings.
- 1 Orange, sliced
- 1 Apple, sliced
- 1 Plum, sliced (optional)
- 1/4 cup Brown sugar
- 2 cups Apple cider
- 1/3 cup Dark rum
- 750–ml Cabernet Sauvignon (entire bottle)
- 4 Cinnamon sticks
- Ice, for serving
- To a pitcher add the fruit slices and brown sugar. Stir together while lightly pressing on the fruit to extract the juices. Pour in the remaining ingredients and stir well to ensure the brown sugar is fully dissolved.
- Add in the cinnamon sticks. I recommend refrigerating for at least an hour before serving over ice.
- Garnish with the soaked fruit and a cinnamon stick
- Use any seasonal fruit
- Adjust the brown sugar to your liking or use a different sweetener
- See full post for dark rum suggestions
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