autumn sangria

For those of you who feel a pang of sadness with the realization that summer is over, let this beverage help you transition into the fall season. The rest of us count down the days until we can go apple picking and finally start wearing our favorite sweaters again. In my world, the seasons are best described as follows: fall, post-fall, purgatory, and pre-fall.

This sangria is perfect for warm fall days where an iced drink is still the beverage of choice. It was almost 80 degrees yesterday and I insisted on organizing my fall sweaters as if I were giving a big middle-finger to the heat wave, but case in point, it was a perfect day for me to make this sangria. It’s not too sweet, has lots of heart-warming spice, and the boozy fruit can basically count as a snack if you are hungry.


makes approximately 7 servings sangria (12oz per serving, including chopped fruit)

3 cups apple cider
1/4 teaspoon ground cloves
1 tablespoon fresh ginger, grated
1/2 teaspoon ground cinnamon
2 cinnamon sticks
2 small to medium apples (I recommend honeycrisp, pink lady, or anything medium sweet/medium tart)
2 small to medium oranges
1 cup Applejack brandy
1 bottle white wine (dry to mildly sweet wine, I usually use Sauvignon Blanc or Pinot Grigio/Pinot Gris)
1/3 cup Grand Marnier


1. In a medium pot, heat cider, cloves, ginger, ground cinnamon, and cinnamon sticks on moderate heat. Meanwhile, cube 1 apple and 1 orange, leaving the peel on, and add to the pot. Bring the cider to a gentle simmer for 10 minutes, uncovered. Remove from heat and cool for approximately 15 minutes, then strain into a large pitcher or large container, pressing the fruit into the sides of the strainer to release their remaining juice.

2. Julienne the remaining apple and cube the orange, leaving peel on both. Add to the strained cider. Pour in the Applejack, white wine, and Grand Marnier and put in refrigerator until cool (about an hour if you can wait that long). When cool, serve the sangria in a tumbler glass (optional to add ice).

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