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?
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.
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.
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.
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.
Equipment
You will need large glassware and a pitcher for your fall sangria, as well as a sieve and a small saucepan.
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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
Sangria, which originated in Spain and Portugal, is a boozy fruit punch that is generally made of wine, liqueur, fruit, and sparkling water.
It takes time for the natural flavours and sugars of the fruits to soak in and enhance a proper Sangria. This sangria tastes best if allowed to sit for 8 hours, or overnight, in the refrigerator.
For the best flavour and quality of the fruit, enjoy your sangria within 3 days of making it.
📖 Recipe
Fall Sangria
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 1 pitcher 1x
- Category: Drinks
- Cuisine: American
Description
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.
Ingredients
Spiced Syrup:
¼ cup (59ml) water
¼ cup (50g) granulated sugar
1 star anise pod
2 cinnamon sticks
3 whole nutmeg
2 half-cm thick slices fresh ginger
Sangria:
750 ml unoaked Chardonnay, crisp and fruity
¼ cup (59ml) Cointreau
¼ cup (59ml) brandy
2 Honeycrisp apples
1 mandarin orange
1 Bartlett pear
¼ cup (59ml) freshly squeezed lemon juice
Serve with:
sparkling water
ice
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 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.
Nutrition
- Serving Size:
- Calories: 1905
- Sugar: 33.6 g
- Sodium: 110.9 mg
- Fat: 0.2 g
- Carbohydrates: 62.8 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Keywords: fall sangria
Ashley says
This is delicious! My boyfriend loved it too. Sangrias are no longer just for the summer.
Asha says
Thanks! No, they are not 🙂
Jodie says
Still feels like fall here. Enjoyed very much this past weekend.
Asha says
Thanks! We're finally getting some summer heat here
Leona says
Crisp and fragrant.
Asha says
Thanks! 🙂
Jim says
Beautiful. Fall feels like it's here some days especially with these storms.
This was a great treat for a stormy day.
Asha says
Thank you 🙂 Won't be long before it really is here
Terri says
Was having fun trying different drinks for Thanksgiving day.. This HoneyCrisp Sangria got my vote.
Perfect pre-drink to a turkey dinner.
Asha says
Great idea! I think I will plan the same things. Glad you enjoyed it 🙂
Nicole says
Wow - this drink is awesome.
Asha says
Thanks so much
April says
I agree this sangria is the best taste of autumn.
Asha says
Thanks April 🙂
Angie says
Made this drink tonight. Really enjoyed.
Asha says
Thank you, glad you enjoyed it 🙂
Tina says
I treated myself to this drink last night. Perfection. Will be making often and add to my Company's Coming file.
Asha says
Thanks so much 🙂