Fall Sangria Recipe ~ Food Buddy

Get ready to be amazed by this delicious fall drink! This fall sangria recipe pairs sparkling apple cider with red wine, orange and cinnamon. In a word: wow.

Wow is all I can say about this one! This fall sangria tastes as cozy as wearing a bulky sweater next to a spiced candle and a roaring fireplace (or insert your favorite anecdote). It’s an apple cider sangria that’s just sweet enough, cinnamon-spiced with apples, pears and orange.

My sister tried this and told me, “I don’t usually like sangria. But this is the best sangria I’ve ever had.” If you’re keeping track, she’s said “best ever” about a few things over here (like this vegan pumpkin bread and pumpkin muffins). But I’d have to agree with her! Here are the secrets to my favorite fall drink recipe.

How to make this fall sangria recipe (basic steps)

Sangría is a traditional wine punch from Spain. A classic sangria is made with red wine and chopped fruit, and often orange juice or brandy. I studied abroad in Spain and after tasting the drink there, I’ve found that many American recipes for sangria make it much too sweet.

This fall sangria is closer to a true Spanish sangria in flavor. It’s robust and dark, featuring cinnamon-spiced apples, pears, and orange soaked in Spanish red wine. When serving, you can pour the cider and wine in layers to make it into a two-toned fall drink. Here are the basic steps (or go to the full recipe below):

Thinly slice a pear, apple, and orange. Place them in a bowl and mix with a sprinkle of sugar.
Add to a pitcher and pour in a bottle of red wine. Allow to stand 1 hour for the flavors to meld.
When ready to serve, fill each glass half-full with sparkling apple cider or regular apple cider. Top off with the red wine. Garnish with a cinnamon stick or rosemary and serve!

Choosing the best red wine for fall sangria

Not all red wines work equally well in sangria. For this fall sangria, you want something dry, not sweet: the fruit and cider will provide plenty of sweetness on their own.

My go-to is a Spanish Tempranillo from Rioja. It’s got vibrant fruit flavors and a deep color that makes this sangria look as stunning as it tastes. I like to use something in the $10 to 15 range that you’d enjoy drinking on its own.

If you can’t find Tempranillo, other dry reds like Garnacha, Merlot, or even a Pinot Noir work well.

Serving suggestions for fall sangria

This sangria is incredibly versatile for fall entertaining. I’ve served it at everything from casual weeknight dinners to Thanksgiving.

When serving, you can pour the sangria into stemless wine glasses or Old Fashioned glasses: the chunky lowball shape shows off the layers. For the garnish, a cinnamon stick is essential for the look, in my opinion! I also like using a branch of rosemary and an orange slice.

For food pairings, this sangria is dream with fall appetizers. Serve it alongside a cheese board, baked brie, or butternut squash soup for a cozy fall dinner. I’ve also served it with pumpkin hummus and crackers.

Make-ahead tips

One of my favorite things about this sangria is how well it holds up when made ahead. You can prep the fruit and wine mixture up to 3 hours before guests arrive and let it macerate in the fridge.

The only thing you need to wait on is the sparkling cider: add that right when people are ready to drink. If you have leftover sangria (though in my experience, you probably won’t), store it in the fridge for up to 24 hours.

Dietary notes

This fall sangria recipe is vegetarian, vegan, plant-based, dairy-free, gluten-free.