Fall Sangria Recipe

My fall sangria recipe transforms a summertime classic into an autumnal dream; it’s made with cinnamon sticks, apple cider, and fresh seasonal fruit. Whip up a pitcher in just minutes and savor its fresh, lightly spiced flavors. 

Fall sangria with apple cider

Sangria isn’t a summer exclusive in my house! This classic cocktail can suit any season with a few clever swaps. You may remember my recipe for holiday sangria, made with cranberry juice, fresh rosemary, and sliced pear for a sparkling holiday toast! 

Today’s recipe is for my favorite fall sangria with red wine. It’s made with autumn-inspired ingredients like crisp green apples, cinnamon sticks, and apple cider. 

Lightly spiced and perfectly seasonal, a pitcher of this fall sangria will earn top points at any fall function. So, let’s learn how to make it!

Ingredients needed

Here’s a little bit about everything that goes into my fall red sangria recipe:

• Red wine: The base of this sangria recipe is one bottle of red wine. I recommend Pinot Noir or Rioja for the best flavor combination, though you can use your favorite bottle. Not a fan of red wine? Swap for white and keep it pushing!
• Apple cider: 2 cups of apple cider make this sangria taste like a juicy red apple – perfect for fall, right?
• Grand Marnier: For a complex and boozy note of citrus, I use ⅓ cup Grand Marnier. 
• Maple syrup: I like to use a natural sweetener in my sangria recipes to highlight the juicy fruit flavor and balance tartness from the wine and citrus. For this recipe, I use 3 tablespoon of maple syrup. 
• Seltzer: Make this sangria sparkle with 1 cup of plain seltzer! Save this step until just before serving for an effervescent cocktail. 
• Granny Smith apple: 1 sliced green apple adds a tart treat to this cocktail. 
• Red apple: For a bit more sweetness, I also add 1 sliced red apple. 
• Orange: 1 sliced orange looks beautiful in a pitcher, pairing well with the Grand Marnier. I recommend slicing extra to garnish your glasses. 
• Cinnamon sticks: Add just the right amount of spice to your sangria with four cinnamon sticks. This addition is what makes this cocktail so distinctly “fall.”

Kitchen tools required

Gather these few kitchen essentials to make this fall sangria with red wine.

• Large pitcher
• Wooden spoon
• Cutting board
• Kitchen knife 

You’ll also need measuring cups, including 1 cup, ⅓ cup, and 1 tbsp. 

How to make fall sangria 

Making this fall sangria recipe is quick and easy. First up, add 4 cinnamon sticks to a large pitcher, followed by 1 sliced Granny Smith apple, 1 sliced red apple, and 1 sliced orange. 

Then, pour 1 bottle of red wine on top, plus 2 cups of apple cider, ⅓ cup Grand Marnier, 1 cup plain seltzer, and 3 tablespoon maple syrup for sweetness. Use a wooden spoon to stir well. 

Refrigerate your fall red sangria for at least 2 hours before serving, or serve it immediately over ice. 

Recipe tips

Below are some common fall sangria questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve fall sangria 

Serve this fall sangria chilled or over ice, garnished with a cinnamon stick and an extra orange slice. 

For a snack pairing, this sangria would be the perfect match to a fall charcuterie board. Choose your favorite cheese, crackers, dried fruits, and more. I like spiced nuts, brie, figs, crostinis, and a bit of sharp cheddar. 

Want a full autumn meal? Try pairing your sangria with some of these tasty options: 

• Fall Harvest Salad
• Pumpkin Cinnamon Rolls
• Fall Harvest Skillet
• Apple Crumble Cheesecake
• Fall Apple Turkey Burgers

How can I make a non-alcoholic fall sangria?

If you’re not a drinker or simply want a virgin option for everyone to enjoy, you can easily make this sangria into a mocktail. 

To do so, simply swap red wine for red grape juice or cranberry juice (about 750ml). Then, swap the Grand Marnier for ⅓ cup orange juice to preserve the citrus note. 

This sangria mocktail is just as delicious as the original recipe, perhaps even more so if you have a sweet tooth.

Can I use white wine instead of red?

Yes! White wine would be just as tasty in this sangria, though it’ll be a noticeably lighter cocktail. Follow the recipe as usual, swapping red wine for a bottle of Pinot Grigio or Sauvignon Blanc. 

The results? Light, crisp, and refreshing.

What other kinds of fruit can I add to this sangria?

For an extra fruity sangria, feel free to add additional sliced pears, fresh cranberries, or pomegranate seeds. They’ll make the sangria extra bright and colorful. 

How do I make this sangria more/less sweet?

The combination of fresh fruit and maple syrup gives this sangria a balanced sweetness. You can adjust the sweetness level based on your preference by using more or less maple syrup, tasting as you go. 

I recommend waiting for the sangria to chill for a couple of hours before adding more sweetener. At this time, the fresh fruit will have broken down and infused the cocktail with natural sweetness. 

How do I keep my sangria chilled while serving?

A clever way to keep sangria cold is to add frozen fruit to the pitcher, instead of ice cubes. This way, the drink won’t be watered down as the ice melts. Instead, it’ll just gain even more fruity flavor. 

Frozen grapes or apple slices would work well. 

Storing leftovers

Store leftover fall sangria in the refrigerator. For storage longer than a day, I suggest removing chopped fruit from the pitcher as it will break down quickly.

With fruit removed, this sangria will last for 3-5 days in the fridge. I recommend storing it in a large lidded pitcher for optimal freshness. 

Top with fresh seltzer before serving to rejuvenate the spritz factor. 

If you liked this recipe, you’ll want to try these!

I have plenty of tasty (and boozy) drink recipes for you to sample. Start with these:

• Holiday Cranberry Cocktail
• Blood Orange Margaritas
• Pumpkin Espresso Martini
• Apple Cider Spritz
• Holiday Margarita

Recipe by Erin Antoniak and Photos by Bake and Bacon