Fall Sangria Recipe

If you’re craving something cozy yet refreshing as the leaves start to turn, you’re going to love this Fall Sangria Recipe. It’s got just the right balance of crisp fruit, warm spices, and sparkling apple cider that makes it perfect for cozy gatherings or simply unwinding after a long day. I promise, once you try it, this will become your go-to fall sipper.

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Ingredients You’ll Need

What’s great about this Fall Sangria Recipe is that it mixes familiar fall fruits with a white wine base, which keeps it bright and refreshing. When you’re shopping, look for fresh, crisp apples and pears—they really elevate the final sip.

• Apples: I like using crisp varieties like Honeycrisp for that sweet-tart bite.
• Pears: Choose ripe but firm pears so they hold up well in the liquid.
• Orange: Adds a citrusy brightness; I love using navel oranges for sweetness.
• White wine: A dry white like Pinot Grigio or Sauvignon Blanc works beautifully to keep it light.
• Pear liqueur: This adds a lovely depth and enhances the fruity notes.
• Hard apple cider: The sparkling cider gives this sangria a subtle fizz and an authentic fall flavor.
• Cinnamon sticks: They infuse gentle warmth without overpowering the fruit.
• Ice: Essential for serving cold and refreshing.
• Tonic water (optional): Adds a bubbly, slightly bitter layer if you want to mix things up.
• Fresh rosemary: The herbal aroma makes for a gorgeous garnish and pairs wonderfully with the cinnamon.

Variations

I love experimenting with this Fall Sangria Recipe depending on what I have on hand and who I’m serving it to. Feel free to make it your own—there’s so much room for customization, which makes it even more fun!

• Use Red Wine Instead: I tried swapping white for a fruity red once and it gave the sangria a richer, spicier vibe—great for chilly evenings.
• Swap Pear Liqueur: If you don’t have pear liqueur, a splash of brandy or apple schnapps works wonders.
• Add Seasonal Fruit: Toss in pomegranate seeds or cranberries for a festive look and tart crunch.
• Make it Non-Alcoholic: Replace wine and liqueur with extra cider and sparkling water for a bubbly mocktail that still tastes like fall.

How to Make Fall Sangria Recipe

Step 1: Prep Your Fresh Fruit

Start by coring and thinly slicing the apples and pears. You want them thin so they soak up the sangria flavor but still hold their structure. Slice the orange into quarters—don’t peel it, as the zest adds lovely aromatics.

Step 2: Combine Ingredients in a Pitcher

Into a large pitcher, add your sliced apples, pears, and orange. Pour in the bottle of white wine, followed by the pear liqueur and hard apple cider. Toss in the cinnamon sticks for that warm spice note. Give everything a gentle stir to mix it all up.

Step 3: Let It Chill and Marinate

Cover the pitcher with plastic wrap and pop it into the fridge for at least 30 minutes. This step is key—it allows the fruit to absorb the wine flavors and the cinnamon to infuse gently. I sometimes let mine sit for a couple of hours when I have time; it develops even more depth.

Step 4: Serve with Style

When you’re ready to serve, fill each glass with ice and ladle in the sangria, leaving room to scoop a few pieces of the fruit into each glass. Garnish with a fresh rosemary sprig to add a beautiful herbal note and a festive look. If you want, top off with tonic water for some sparkle and a slight bite.

How to Serve Fall Sangria Recipe

Garnishes

I love garnishing with fresh rosemary sprigs—they’re simple, seasonally appropriate, and add such an uplifting scent. Sometimes, I throw in extra cinnamon sticks for a rustic vibe, and a twist of orange peel always brightens the glass visually and flavor-wise.

Side Dishes

This sangria pairs beautifully with cozy fall snacks like spiced nuts, warm soft cheeses, or a savory flatbread topped with caramelized onions and thyme. When I’m entertaining, I often set out a charcuterie board with seasonal fruits alongside—it’s a total crowd favorite.

Creative Ways to Present

For special occasions, I like serving this Fall Sangria Recipe in a clear glass dispenser so guests can see the pretty floating fruits. Adding fairy lights or rustic autumn leaves around the serving station brings that warm fall atmosphere to life. Mini wooden tags on glass rim garnishes with guests’ names add a thoughtful, personalized touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftover sangria, just cover the pitcher tightly and keep it in the fridge. I find it tastes even better the next day as the flavors continue to meld, but be sure to add fresh ice and some tonic water before serving again to refresh it.

Freezing

Freezing sangria isn’t something I recommend because the alcohol won’t freeze evenly, and the texture of the fruit suffers. If you want a frozen version, try making sangria ice cubes separately to add to a glass of chilled sangria for a cool twist without dilution.

Reheating

This is meant to be enjoyed chilled, so reheating falls out of the usual way to drink it. But if you want a warm twist, you could gently warm a small portion on the stove with extra cinnamon sticks and serve it almost like a mulled wine—just don’t boil the alcohol off!

FAQs

Final Thoughts

This Fall Sangria Recipe has quickly become a staple in my home during autumn. The ease of putting it together and the way the flavors capture the spirit of the season always impresses my guests—and honestly, it’s my little treat too. Whether you’re hosting a cozy night in or a festive gathering, this sangria is guaranteed to bring smiles and warm that crisp fall air. Give it a try—I can’t wait to hear how it becomes your new seasonal favorite!

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