Apple Cider Sangria
Apple Cider Sangria is the perfect cocktail to carry you into fall. It’s light and refreshing for warm early fall days with notes of cinnamon and citrus.
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If summer was a person, would it be male or female? Here in the South, I’d have to go with female. Southern females are proud, bordering on stubborn (don’t you dare call us crazy). She hangs on to the spotlight until the very end. Fall pretty much has to rip it from her blazing hands.
That means even though the calendar currently says the season is fall, and I’m starting to notice a few leaves falling here and there, the thermometer tells a completely different story. Outside it is most decidedly still summer. Way too hot mulled apple cider. But perfect for cool and refreshing fall sangria recipe with the flavors of cinnamon and spices.
What is the best wine for white wine sangria?
Sweet, acidic wines work perfectly in sangria. Looks for a reasonable priced Riesling, Pinot Grigio or Moscato. Try to stay away from Chardonnay unless it is a unoaked chardonnay. Oak barrels impart additional flavors into the wine that may not mesh will with the flavors of the fruit.
For this sangria recipe, however, we are adding a little sparkling apple cider to the mix. Because the apple cider will add some sweetness on its own, we want to cut that with a dryer wine such as a Pinot Grigio, Sauvignon Blanc, or a dry Riesling.
What is the best type of fruit to use in a sangria recipe?
Sangria is immensely forgiving when it comes to the type of fruit you choose as an add in. Make sure you select a fruit that will hold its shape and not fall apart.
Citrus fruits such as lemons and oranges do a great job of cutting the sweetness of the wine and adding a little tartness.
Berries including blueberries, strawberries, cranberries.
Stone fruits such as peaches, plums or cherries.
Apple varieties with a crisp, firm texture that hold up well to soaking such as Granny Smith, Honeycrisp, and Ambrosia.
How to make apple cider sangria
This recipe serves 4-6 people. I recommend making it in a large pitcher that is able to hold at least 65 ounces.
Start by preparing your fruit. You’ll need one Granny Smith apple and one Ambrosia apple, cored and chopped. I like to leave the peel on for color. Place the apple pieces into a large pitcher and toss in four or so orange slices and four cinnamon sticks.
Pour two (750 ml) bottles of Pinot Grigio over the fruit. Stir to combine.
Since the sparkling apple cider is carbonated, we don’t want to add it to the sangria until right before serving or else it will lose its fizz. I prefer to fill a glass halfway with the wine and fruit mixture, then top it off with the sparkling apple cider.
Can apple cider sangria be made in advance?
Yes. In fact, I recommend making it at least 30 minutes in advance to let the flavors mix together. Ideally though, I would mix it the night before. This gives the fruit a chance to soak up all the alcohol.
How long will apple cider sangria last?
White wine sangria needs to be kept chilled at all times. Letting it sit out for a prolonged period of time at temperatures room temperature or warmer can speed up the decay of the fruit and turn the wine into vinegar.
Sangria is best when consumed within 24 hours. It will last up to three or four days in the fridge. After four days, you run the risk of the citrus fruit turning the sangria bitter.
More Fall Drink Recipes:
Sparkling Apple Cider Sangria
Ingredients
- 1 Granny Smith apple cored and chopped
- 1 Ambrosia apple cored and chopped
- 3-4 orange slices
- 4-5 cinnamon sticks
- 2 (750 mbottles of Pinot Grigio
- 2 (750 msparkling apple cider
Instructions
- Add the apples, orange slices and cinnamon sticks to a large pitcher. Pour the white wine over top. Allow the wine mixture to chill for several hours or overnight.
- When serving, fill each glass halfway with the wine mixture. Top off with the sparkling apple cider. Garnish with sliced apples or oranges if desired.
