Spiced Apple Cider Sangria

A warm and cheerful pitcher drink featuring dry white wine, apple cider, and spices, perfect for chilly nights and holiday gatherings.

Print Recipe

Prep Time 15

Total Time 2 15

Servings: 8 servings

Course: Beverage, Cocktail

Cuisine: American, Holiday

Calories: 190

For the Sangria Base

1 bottle 1 (750-ml) bottle dry white wine (such as Pinot Grigio or Sauvignon Blanc), chilled Make sure the wine is chilled before mixing.
2 cups 2 cups apple cider, chilled Use fresh apple cider for the best flavor.
1/2 cup 1/2 cup apple brandy or spiced rum Choose based on preference for warmth or spice.
1/4 cup 1/4 cup pure maple syrup Can be replaced with honey for a different sweetness.

Fruits and Spices

2 medium 2 medium apples (such as Honeycrisp and Granny Smith), cored and diced Use firm apples to retain texture.
1 orange 1 orange, sliced into rounds Optional to use blood orange or mandarin for a twist.
1 stick 1 cinnamon stick, broken in half Infuses the sangria with a cozy spice note.

Finishing Touches

1 cup 1 cup club soda or ginger ale, chilled Add just before serving to retain fizz.
to taste none ice, for serving Use as needed for serving.

Mix the Sangria Base

In a large pitcher, combine the white wine, apple cider, apple brandy or spiced rum, and maple syrup. Stir well until the maple syrup fully dissolves.

Add the Fruit and Spice

Next, add the diced apples, orange slices, and broken cinnamon stick to the pitcher.

Chill and Infuse

Cover the pitcher and refrigerate it for at least 2 hours. If you have time, you can leave it in the fridge for up to 24 hours.

Add the Fizz

Serve Over Ice

Fill each glass with ice, then ladle the sangria over the top, making sure each serving gets a good mix of fruit.

Store the Remaining Base

If you have any sangria left, store the base without the soda in the refrigerator for up to 2 days.

Ideal for parties and gatherings. Store in a covered pitcher. Avoid freezing and reheating; serve chilled only.