This Fall Sangria recipe is my favorite drink to mix up for cozy get-togethers and autumn dinners. It’s fruity, festive, and spiced just right with cider and maple. I always make it ahead so the flavors can really shine.
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Why This Recipe Works
This Fall Sangria recipe is my go-to for cozy gatherings and effortless fall entertaining. Here’s why I love it so much:
- Perfectly Seasonal: This sangria blends all the best fall flavors – apple cider, maple syrup, and fresh sliced pears and apples. It’s like autumn in a glass.
- Make-Ahead Friendly: You can prep it hours in advance, giving the fruit time to soak up all the flavor. It only gets better the longer it chills.
- Crowd-Pleasing Flavor: The combo of red wine, brandy, and orange liqueur hits all the right notes – fruity, bold, and not too sweet.
- Gorgeous Presentation: It’s colorful, festive, and full of beautiful fruit slices and pomegranate seeds. Every glass looks like a party, like my Cranberry Fizz Cocktail.
- Customizable and Fun: Swap the red wine for white, add cinnamon sticks, or top it with ginger beer. It’s easy to make it your own.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Dry Red Wine – Acts as the base of the sangria. Choose a fruity, not overly tannic wine like Merlot, Pinot Noir, or Tempranillo.
- Brandy – Adds warmth and depth. It gives the sangria a slightly boozy richness that balances the fruit.
- Orange Liqueur – Lends citrusy sweetness and enhances the fall flavors. Use Cointreau or Triple Sec.
- Apple Cider – Adds natural sweetness and seasonal flair. Go for unsweetened cider to avoid overpowering the drink.
- Maple Syrup – Adds cozy, earthy sweetness. You can adjust to taste or use honey instead.
- Honeycrisp Apple – Thinly sliced for texture and natural sweetness. Gala also works well if you prefer something milder.
- Pear – Offers soft, juicy bites and mild flavor that soaks up the sangria beautifully.
- Orange – Brings fresh citrus notes and a pop of color. Sliced thin for easy sipping.
- Pomegranate Seeds – Optional garnish that adds a tart burst and festive touch. You can use cranberries instead if you like.
- Sparkling Water or Ginger Beer – Added just before serving for a refreshing fizz. Ginger beer adds a spicy, seasonal twist.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Add alcohol base: In a large pitcher, combine the red wine, brandy, and orange liqueur.
- Pour maple syrup and cider: Stir in the maple syrup and apple cider until fully combined.
- Add fruit: Add the sliced apple, pear, and orange. For extra fall flavor, toss in a cinnamon stick if desired.
- Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours to let the flavors develop.
- Pour: Stir the sangria, then pour into glasses with some of the fruit.
- Top with sparkling water: Add a splash of sparkling water or ginger beer to each glass for a fizzy finish. Garnish with pomegranate seeds or cranberries.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Wine Options: I usually reach for a dry red like Merlot or Tempranillo, but you can swap in Pinot Noir for something fruitier. For a lighter version, dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully too.
- Add-Ins: Brandy gives this sangria warmth, but bourbon adds a deeper, spiced kick. You can also leave out the orange liqueur and just add more apple cider if you want a less boozy version.
- Fruit Variations: I love the mix of apple, pear, and orange, but feel free to use what’s in season – try plums, figs, or even grapes. Blood oranges or tangerines are great in winter.
What to Serve with Fall Sangria
Appetizers
- Fall sangria goes beautifully with a charcuterie board full of cured meats, cheeses, and nuts. We also love it with our Herbed Butter Board or Holiday Charcuterie Board.
- It’s also perfect with dips like Loaded Hummus or a Easy Artichoke Dip for easy entertaining.
Mains
- This sangria is a natural fit with cozy fall meals. Serve it alongside Spatchcock Oven Roasted Chicken, Pan Fried Salmon, or a hearty Butternut Squash Risotto.
- It also works well at holiday gatherings with glazed ham or Beef Tenderloin as the centerpiece.
FAQs
Can I use white wine instead of red?
Absolutely. A dry white wine like Sauvignon Blanc or Pinot Grigio works well and gives the sangria a lighter, crisper flavor.
How do I make a non-alcoholic version of it?
Just skip the wine, brandy, and orange liqueur. Replace them with more apple cider, pomegranate juice, or even cranberry juice for a festive twist.
What’s the best red wine for sangria?
Dry red wines like Merlot, Pinot Noir, or Tempranillo are perfect. They’re fruity and smooth, which balances well with the sweetness of the cider and syrup.
Can I prep it a day ahead?
Definitely. The sangria actually gets better as it chills. Make it up to 24 hours in advance so the fruit and flavors have time to infuse.
Should I peel the fruit first?
No need. The skins add extra color and flavor, especially in the apples and pears. Just slice them thinly so they absorb the sangria.
More Cocktail Recipes You’ll Enjoy
- Grapefruit Vodka Tonic Cocktail – The tang and freshness of these Grapefruit Vodka Tonic’s are perfect for summer parties. Whip them up in no time using just 3 ingredients.
- Fizzy Pear Cocktail – My Fizzy Pear Cocktail combines the flavors of rich pear, earthy thyme and of course Prosecco and 7UP for a refreshing winter mixed drink.
- Blackberry Mint Cocktail – Blackberry Mint Cocktail are refreshing, crisp, tart and sweet. The perfect holiday pairing with Blackberry Goat Cheese Mini Toasts.
- Strawberry Martini (3-Ingredients) – This Strawberry Martini is a fruity vodka cocktail made with 3 simple ingredients. Enjoy it for nights with friends or summer celebrations!
If you try this Fall Sangria recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Fall Sangria Recipe
This Fall Sangria recipe is my favorite drink to mix up for cozy get-togethers and autumn dinners. It’s fruity, festive, and spiced just right with cider and maple.
Ingredients
- 1 bottle dry red wine, 750 ml (Merlot, Pinot Noir, or Tempranillo work well)
- ½ cup brandy
- ¼ cup orange liqueur, like Cointreau or Triple Sec
- 2 cups apple cider, unsweetened
- ¼ cup maple syrup, or honey (adjust to taste)
- 1 apple, Honeycrisp variety, thinly sliced or Gala apple
- 1 pear, thinly sliced
- 1 orange, thinly sliced
- ½ cup pomegranate seeds, or cranberries (for garnish)
- sparkling water, or ginger beer, for topping before serving
Instructions
- In a large pitcher, combine red wine, brandy, orange liqueur, apple cider, and maple syrup. Stir well.
- Add sliced apple, pear, and orange. Stir again.
- Cover and refrigerate for at least 2 hours (up to 24 hours). This allows the flavors to meld.
- Stir, then pour into glasses with fruit. Top with a splash of sparkling water or ginger beer for some fizz.
- Add pomegranate seeds or cranberries, or a little of both to each glass for a festive touch.
Notes
- Choose a good dry red wine like Merlot, Pinot Noir, or Tempranillo. Avoid anything too sweet since the apple cider and maple syrup already add natural sweetness.
- For a lighter version, swap the red wine for a dry white like Sauvignon Blanc. It pairs beautifully with apple and pear and gives a crisper finish.
- Adjust sweetness to taste by starting with 2 tablespoons of maple syrup or honey, then adding more after chilling if needed.
- Chill for at least 2 hours to let the fruit soak and the flavors meld. It gets even better if left overnight in the fridge.
- Top with sparkling water or ginger beer just before serving for a touch of fizz. Don’t mix it into the pitcher or it’ll go flat.
Photography by Naomi Seiler
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