Fall Sangria

This delicious fall sangria is the ultimate make-ahead cocktail for your autumn get-togethers and gatherings. Honeycrisp apples, pear, and mandarin orange are marinated in crisp and fruity white wine that is seasoned with autumn spices and liqueurs for depth and balance. Did I mention that it's absolutely delicious?

this recipe

I have served this fall sangria a number of times and everyone wants the recipe after. And who can blame them? It is refreshing and flavourful, beautiful to look at, and since it features the best fall spices, it makes you feel like curling up in a blanket in front of a cozy fireplace. Thanksgiving or any other holiday event would be perfect for serving this cocktail.

Also featuring crisp apple, my apple whisky sour makes for another beautiful cocktail to enjoy around the end of the year.

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• Ingredients
• Substitutions
• Instructions
• Equipment
• Storage
• Tip
• FAQ
• 📖 Recipe

Ingredients

• Unoaked Chardonnay (crisp & fruity) - Unoaked Chardonnay is more refreshing and light than the oak version, with bright flavours of apple and lemon showing through.
• Cointreau - This is a kind of Triple Sec, a dry orange liqueur.
• Brandy - Brandy is fruity and subtly sweet, with notes of the French oak that it was aged it. My personal favourite to use is Hine H by Hine VSOP Fine Champagne Cognac. However, any brandy you have on hand should do the trick.
• Honeycrisp apples - This variety of apple has a delicious, honey-sweet flavour and a crisp, juiciness that is the result of this apple having much larger cells than average. This makes them the perfect apples to use in a sangria.
• Mandarin orange
• Bartlett pear
• Granulated sugar
• Star anise
• Cinnamon sticks
• Whole nutmeg
• Fresh ginger
• Freshly squeezed lemon juice
• Sparkling water
• Ice for serving

See the recipe card below for quantities.

Substitutions

Unoaked Chardonnay - Rather than substituting with an oaked Chardonnay, unoaked Chardonnay is closer in style to a Sauvignon Blanc. Sauvignon blanc is a bit sweeter and has more of an herbal flavour.

Cointreau - Cointreau is a type of Triple Sec, a dry orange liqueur. It can be substituted with another brand of Triple Sec. However, keep in mind that Cointreau has a more complex, smoother, and more balanced flavour than most Triple Secs that generally just taste strongly of oranges.

Brandy - Bourbon can be used as a substitute for brandy; both share sweet notes. Brandy gets flavour notes from the French oak that it is aged in, while bourbon is aged in charred white oak.

Honeycrisp apples - A great substitute for Honeycrisp apples is the Braeburn apple, which is also crisp and sweet.

Instructions

In a small saucepan, combine all spiced syrup ingredients: water, sugar, star anise, cinnamon, nutmeg, and ginger. Bring to a simmer over medium heat, then reduce the heat to low and continue to simmer for 5 minutes.

Remove the saucepan from the heat and allow the syrup to cool to room temperature. This will take about 10 minutes.

Meanwhile, thinly slice the apples, pear, and mandarin orange. Or, you can chop them into small pieces to make them easier to eat.

Strain the syrup into a pitcher through a sieve. Reserve the cinnamon sticks but discard the other spices.

Add all of the rest of the sangria ingredients along with the cinnamon sticks into the pitcher. Stir to combine and store it in the fridge for at least 8 hours (overnight).

After the fall sangria is ready, add some ice to your serving glasses. Fill them ¾ full with sangria, then top with a splash of sparkling water. Stir to blend and garnish with star anise pods.

Equipment

You will need large glassware and a pitcher for your fall sangria, as well as a sieve and a small saucepan.

pitcher

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Storage

Sangria is best is drank within 3 days of making it. Store in an airtight container in the refrigerator. If left out at room temperature for too long, the fruit will quickly turn rancid.

Tip

The deliciously boozy fruit in your glass shouldn't go to waste. To make it easier to enjoy, you can chop the fruit into a large dice and serve with a small spoon alongside the glass to help scoop those tasty treats out!

Make sure to use crisp, ripe fruit. The fruit will soften more while soaking and you don't want already too soft fruit becoming mushy.

FAQ

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📖 Recipe