Autumn Apple Sangria

Sangria gets a fabulous fall twist with apple cider, apple brandy, cinnamon, and apple slices in this ultra-delicious Autumn Apple Sangria. Whip up a pitcher to share for anytime fall sipping, game day, or even for Thanksgiving dinner!

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Sangria, the classic Spanish wine punch with fruit, is the ultimate shareable wine cocktail since it's so easy to whip up a pitcher-sized batch. But believe me, this Autumn Apple Sangria is one pitcher of the stuff I wouldn't mind keeping all to myself! -- Because it's oh-so amazingly good.

Autumn Apple Sangria's wine punch base gets a flavorful fall twist with apple cider, Calvados apple brandy, and cinnamon. Then two colors of sliced apples serve as the fall-inspired traditional sangria fruit element. And I'll say, it's one very tasty fall twist, for sure.

Now this apple cider-based sangria went through some pretty serious taste tasting at our house. When finalizing a recipe to share, we like to make sure each ingredient truly adds value to the taste, and that if we're including a "special purchase" ingredient like the apple brandy in this one, it makes itself worth the purchase. 

So three friends of mine graciously helped put this Apple Sangria through the taste-testing wringer. -- Which was a "tough" job ... that they were more than willing to take on.

Traditional sangria gets a tasty twist with cinnamon and loads of apple to create this unique and delicious fall-inspired version.

Here's a quick look at some of the Apple Sangria recipe variables we tested, and our findings.

Pinot Noir vs. Cabernet Sauvignon

We wondered which red wine would taste best as the base for Autumn Apple Sangria -- milder, medium-bodied Pinot Noir or bolder, full-bodied Cabernet Sauvignon -- so we tried them both. Pinot Noir was the hands-down favorite for all 4 of us testers. We all much preferred the flavor of the Apple Sangria when made with Pinot Noir. That being said, the version made with Cabernet Sauvignon was tasty, as well. If you happen to love Cabernet Sauvignon or that's what you've got on hand, go for it.

Calvados Apple Brandy vs. Regular Brandy

I'll admit, none of us taste testers thought using Calvados Apple Brandy or regular brandy would make much of difference. -- But we were very wrong. Calvados, a variety of brandy produced in France that's made from apples, created far superior flavor in the finished Sangria than did regular brandy. So much so in fact, we do not recommend substituting regular brandy for the Calvados at all.

Calvados brings wonderful flavor undertones to the Apple Sangria, while regular brandy just didn't produce those same flavor elements at all. The version made with regular brandy tasted a bit harsh and just off. So we say Calvados is a "special purchase" ingredient that's totally worth it in this case.

If you do choose to substitute for the Calvados, we recommend using Applejack, which is an American liquor made from apples. -- Applejack is a stronger, sweeter alcohol than Calvados, so use a little less than the amount of Calvados called for in the recipe. Or, you can substitute additional apple cider in Calvados's place instead.

Orange Slices, or Not?

Orange slices look very nice in a Sangria pitcher, but in our tests we quickly relegated orange slices to "decorative only" status when it comes to making Apple Cider Sangria. When steeped in the Sangria the entire time it's chilled to allow its flavors to meld, orange slices quickly overpowered the apple flavor. For a nice look when poured into glasses, we recommend adding orange slices to the Apple Sangria just before serving. Or, don't include them at all. (Though they do look nice!)

What's to Love About This Recipe?

• Fabulous flavor - A combination of Pinot Noir, apple cider, apple brandy, and cinnamon deliver up fabulous fall flavor in every sip of this ultra-delicious sangria.
• A unique spin on sangria - Traditional sangria gets a tasty twist with cinnamon and loads of apple to create this unique and delicious fall-inspired version.
• Perfect for fall sipping - Whip up a pitcher of Apple Sangria for anytime fall sipping! Game day or Thanksgiving dinner, anyone?
• Can be made in advance - Prepare Autumn Apple Sangria up to 72 hours in advance. -- No last minute prep needed here.

Autumn Apple Sangria Ingredients:

With its red wine, apple brandy, and apple cider base, Autumn Apple Sangria is loaded with fabulous fall flavor. To whip up a pitcher, you'll need:

• Pinot Noir - A standard 750ml bottle of Pinot Noir red wine serves as the foundation of the Apple Sangria. While we like Autumn Apple Sangria best when made with Pinot Noir, we have also made it with "bolder" Cabernet Sauvignon and it was tasty, as well.

• Apple cider - Brings fabulous apple flavor to this tasty fall sangria. If you're making this Apple Cider Sangria recipe outside of the fall season and are having difficulty finding apple cider in your grocery store, try looking in the produce section. -- It's often stocked there in small quantity out of season.

• Calvados apple brandy - A variety of brandy produced in France that's made from apples, Calvados brings wonderful undertones of flavor to this Apple Sangria. We do not recommend substituting regular brandy for the Calvados, as it just doesn't produce the same flavor elements as Calvados does. If you choose to substitute for the Calvados, we recommend using Applejack, which is an American liquor made from apples. -- Applejack is a stronger, sweeter alcohol than Calvados so use a slightly smaller amount. Or, you can sub additional apple cider in the Calvados's place instead.

• Cinnamon simple syrup - A mixture of water, dissolved granulated sugar, and cinnamon sticks, cinnamon simple syrup brings a nice fall-spice element and cinnamon undertone to the sangria.

• Apples - The fruit component of this sangria version. One small Gala or Fuji apple + a Granny Smith, cored & thinly sliced, adorn and soak in the sangria mixture.

• An orange - A primarily-decorative fruit component of the sangria. Orange slices look very nice in the Sangria pitcher, but can quickly take over the Sangria's flavor. For this reason, they're added just before serving and are an optional ingredient.

How to Make Autumn Apple Sangria:

The first step in making a pitcher of Autumn Apple Sangria is to prepare an easy cinnamon simple syrup. -- This both sweetens the Sangria and brings a nice undertone of cinnamon flavor.

To make the cinnamon simple syrup, place some granulated sugar and water in a small saucepan. Bring the mixture to a boil, cooking and stirring until the sugar is fully dissolved. Remove the mixture from the heat and drop in four 3-inch cinnamon sticks.

Set the cinnamon simple syrup aside to cool to room temperature. Then pour it into a container, cover, and chill it for at least 12 hours to allow its cinnamon flavor to develop.

To mix up the Apple Sangria itself, in a 2-quart pitcher, combine some of the prepared cinnamon simple syrup with a bottle of Pinot Noir, some apple cider, and a bit of Calvados apple brandy.

Stir the mixture together, and then stir in some apple slices.

Cover the Sangria and refrigerate it for at least 4 hours (and up to 72 hours) to allow the flavors to meld. Then just before serving, stir in some orange slices for a nice look, if you'd like.

Then you're ready to enjoy the Autumn Apple Sangria deliciousness! And oh, it's pure deliciousness, for sure. Loaded with Pinot Noir, apple cider, apple brandy, and cinnamon, it delivers up fabulous fall flavor in every sip.

Recipe FAQs:

• Can I use a different wine than Pinot Noir to make Autumn Apple Sangria? - You can certainly try out other varietals of red wine. We like Autumn Apple Sangria best when made with Pinot Noir, though we have also made it with "bolder" Cabernet Sauvignon and it was tasty, as well.

• What is Calvados? - Calvados is a variety of brandy produced in Normandy, France. It's made from apples, and sometimes from a combination of apples and pears.

• Can I use regular brandy instead of Calvados to make Autumn Apple Sangria? - We do not recommend substituting regular brandy for Calvados when making Autumn Apple Sangria. Calvados brings wonderful undertones of flavor to the Apple Sangria that regular brandy does not.

• Can I use apple juice instead of apple cider to make Autumn Apple Sangria? - Apple cider is a fresh, unfiltered, unsweetened beverage made from pressed apples. It has rich, bold apple flavor. Apple juice, on the other hand, is filtered, pasteurized, and contains added sugar. It's much thinner in consistency and has a much sweeter taste than apple cider. While you can use apple juice to make Autumn Apple Sangria if you'd like, the flavor of the finished Sangria will differ from one made with apple cider.

• Can Autumn Apple Sangria be made in advance? - Yes, Autumn Apple Sangria can be prepared up to 72 hours in advance.

Check out these other super tasty fall cocktail recipes:

• Sparkling Apple Pie Cocktail
• Apple Cider Mimosas
• Pumpkin Spice Martini
• Pumpkin Spice White Russian
• Sparkling Cosmopolitan
• Hot Buttered Rum
• More cocktail recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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beverages

Spanish

Yield: 10

Author: Tracey | The Kitchen is My Playground

Autumn Apple Sangria

Sangria gets a fabulous fall twist with apple cider, apple brandy, cinnamon, and apple slices in this ultra-delicious Autumn Apple Sangria. Whip up a pitcher to share for anytime fall sipping, game day, or even for Thanksgiving dinner!

Prep time: 20 MinCook time: 10 MinInactive time: 20 HourTotal time: 20 H & 30 M

Ingredients

For the Cinnamon Simple Syrup:

• 1/2 c. granulated sugar
• 1/2 c. water
• 4 (3-inch) cinnamon sticks

For the Apple Sangria:

• 1/2 c. cinnamon simple syrup
• 1 (750 ml) bottle Pinot Noir
• 1 1/2 c. apple cider
• 1/2 c. Calvados apple brandy
• 1 small Gala or Fuji apple, cored & thinly sliced
• 1 Granny Smith apple, cored & thinly sliced
• 1/2 orange, halved through the stem end & then thinly sliced crosswise (optional)

Instructions

Prepare the Cinnamon Simple Syrup:

1. Place sugar and water in a small saucepan. Bring to a boil over medium-high heat, stirring frequently.
2. Cook and stir until sugar is fully dissolved, about 10 to 20 seconds.
3. Remove from heat and add cinnamon sticks. Set aside to cool to room temperature.
4. Pour into a container, cover, and chill for at least 12 hours (or up to 48 hours) to allow the cinnamon flavor to develop.

Prepare the Apple Sangria:

1. In a 2-quart pitcher, combine cinnamon simple syrup, Pinot Noir, apple cider, and Calvados apple brandy. Stir together. Stir in apple slices.
2. Cover and refrigerate for at least 4 hours (and up to 72 hours) to allow flavors to meld.
3. Just before serving, stir in orange slices, if using.
4. Serve chilled.

TRACEY'S NOTES:

1. When preparing Autumn Apple Sangria, keep in mind the cinnamon simple syrup needs to be made the day before mixing up the Sangria so its cinnamon flavor has time to develop. Also, the Sangria itself needs at least 4 hours chilling time to allow its flavors to meld before serving.
2. We much prefer the flavor of Autumn Apple Sangria when made with Pinot Noir. That being said, we have also made it with Cabernet Sauvignon, and it was tasty as well.
3. Calvados is a variety of brandy produced in France that's made from apples. It brings wonderful undertones of flavor to this Apple Sangria. We do not recommend substituting regular brandy for the Calvados, as it just doesn't produce the same flavor elements as Calvados does. If you choose to substitute for the Calvados, we recommend using 1/3 cup Applejack, which is an American liquor made from apples. -- Applejack is a stronger, sweeter alcohol than Calvados. Or, you can sub an additional 1/2 cup apple cider in the Calvados's place instead. Though when it comes down to it, we think Apple Sangria made with Calvados is the best!
4. The orange slices in this recipe look very nice in the Sangria pitcher but can quickly take over the Sangria's flavor, which is why we add them just before serving (and list them as an optional ingredient). If you're storing leftover Sangria and have added orange slices, remove the orange slices before placing the Sangria in the refrigerator.

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