Delicious Fall Sangria Recipes
A party ain’t a party without a great sangria. The big-batch drink is pretty universally loved and will make your event feel way more celebratory than a six-pack. Here are some of my favorite winter sangria recipes, including a classic red to cranberry and apple-flavored.
Caramel Apple Sangria
Ingredients:
1 bottle of white wine - try Pinot Grigio
1 bottle of sparkling apple cider
1/4 cup caramel syrup (or less to taste)
1 apple, thinly sliced
Instructions:
Chill your white wine and sparkling apple cider.
Once cold, mix the wine and cider together and add the caramel syrup.
Thinly slice the apple and add one slice to each glass of sangria.
Chill in the refrigerator until ready to serve.
Simple Sangria
Ingredients:
1/2 cup orange juice
3 tablespoons lime juice
1/3 cup sugar
1/2 cup Cointreau (or triple sec)
1 bottle of red wine
1 1/2 cups club soda
2 apples, diced
1/2 lemon, sliced
1/2 lime, sliced
Instructions:
Mix orange juice, lime juice, sugar, and Cointreau in a pitcher until sugar is dissolved.
Add the wine, club soda, and fruit.
Chill for about an hour before serving.
Herb and Citrus Red Wine Sangria
Ingredients:
¾ cup sugar
10 sprigs of thyme
⅓ cup of rosemary leaves
1 chopped apple
2 limes, thinly sliced, plus more slices for serving
2 medium oranges, thinly sliced, plus more slices for serving
2 lemons, thinly sliced crosswise, plus more slices for serving
10 sprigs of mint, plus more for serving (optional)
4 star anise pods
1½ cups brandy
¼ cup orange liqueur
2 tablespoons sweet vermouth
2 750-ml bottles of chilled fruit-forward red wine
Instructions:
Heat sugar and ¾ cup water in a small saucepan over medium-high, stirring to dissolve sugar. Let simple syrup cool.
Place thyme sprigs, rosemary, lime slices, slices from 2 oranges and 2 lemons, 10 mint sprigs, and 4 star anise pods in a large bowl; pour in brandy, liqueur, and vermouth. Chill the base for at least 4 hours and up to 12 hours (longer is better). This base can be made, covered, and refrigerated 1 day ahead.
Strain the base through a fine-mesh sieve into a large pitcher filled with ice. Stir in wine and 1 cup of simple syrup. Garnish with more orange slices, lime slices, lemon slices, and star anise. Chill for at least 1 hour before serving. Serve in ice-filled glasses.
Red Wine and Orange Juice Sunset Sangria
Ingredients:
2 bottles of red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (to make: add equal parts sugar and water to a pot and heat until sugar dissolves, then cool before using)
Lemon slices
Instructions:
Mix all ingredients together (except the orange juice) and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.
When ready to serve, add ice to the glass, pour the orange juice and then add the red wine mixture on top.
Fruity Winter Sangria
Ingredients:
1 bottle of sweeter red wine
1 cup pomegranate juice
1/4 cup Triple Sec, Cointreau or Grand Marnier (orange liqueur)
1/4 cup brandy
2 tbsp simple syrup
1 orange cut into slices
1 green apple (remove the core and cut into chunks)
1 cup grapes (cut in half)
1/4 cup blackberries
1/2 pomegranate (just the arils (seeds))
Instructions:
In a large pitcher mix together the wine, pomegranate juice, Triple Sec, and simple syrup.
Add the cut-up fruit to the wine mix, stir and let sit and chill for at least 4 hours, or overnight is best.
Cranberry Sangria
Ingredients:
1/2 cup whole cranberries
2 apples, diced and tossed with lemon juice
1 cup of apple cider
1/4 cup cranberry juice
1 bottle of white wine
1 cup of Seltzer water
Thinly sliced orange, for garnish
Instructions:
Add fresh fruit to a medium pitcher.
Pour wine, cranberry juice, apple cider, and seltzer over the fruit. Stir to combine.
Cover the pitcher and refrigerate until chilled, about 1 hour.
Serve with thin orange slices for garnish.
