As the weather gets cooler, you’re probably thinking about breaking out the red wine to have with your dinner, but you shouldn’t forget about sangria, wine’s fruitier, sweeter cousin. Sangria is typically a drink you can sip on the beach because of the additions of chopped fruit, ice cubes, lemonade, and brandy, but this drink translates perfectly well autumn. These five sangria recipes are bursting with fresh flavor and will pair perfectly with your fall dishes.
1. Honeycrisp Apple Sangria
Throw your berries, kiwis, and mangoes to the side — it’s apple season now, and an autumn cocktail would not be complete without this Honeycrisp apple sangria from Sally’s Baking Addiction. Fruity, simple, and bursting with cinnamon, this recipe chooses Honeycrisp apples for their sweet and tart flavor that stands up to the red wine. A bit of brandy adds warmth to this traditionally chilled drink. On a cool fall night, this recipe is sure to please.
- 3 cinnamon sticks (more for garnish if desired)
- 2 honeycrisp apples, chopped
- 1 orange, thinly sliced
- 1 (750-milliliter) bottle of light-bodied red wine
- 1¾ cups apple cider
- ½ cup brandy
- ¼ cup orange juice (or the juice of 2 medium oranges)
- Juice of one lemon
- Club soda, to taste
Directions: Place the cinnamon sticks, apples, and sliced orange in a large pitcher. Add the apple cider, wine, brandy, orange juice, and lemon juice and allow the mixture to sit in the refrigerator for 6 to 24 hours. The longer the sangria sits, the longer the flavors have to develop. If you’d like a sweeter sangria, add 1-2 tablespoons granulated sugar or honey.
For a cinnamon-sugar rim, moisten the rim of the glass with water and then dip the rim into a mix of cinnamon and sugar. Pour the sangria in the glass and add fruit as desired, and add a splash of club soda for fizz. Garnish with a cinnamon stick.
2. Spiced Cranberry Sangria
This spiced cranberry sangria from Chef Jose Garces via Chowhound is bursting with fall flavor and fresh fruit, as you’ll be combining chunks of Granny Smith apples and cranberries together. For sweetness, you’ll be using spiced simple syrup that you can easily make yourself. A Tempranillo rosé is best here, though any fruitier red wine that you have tucked away in your pantry would be excellent as well.
For the fruit
- 2 cups fresh cranberries
- 2 Granny Smith apples, large dice
- ½ cup spiced simple syrup
- ¾ cup Cointreau
- ½ cup ruby port wine
For the sangria
- 1 (750ml) bottle Tempranillo rosé (or wine of choice)
- ½ cup port wine (good quality)
- ½ cup Cointreau
- ½ cup cranberry juice
Directions: Combine the fresh fruit, spiced simple syrup, Cointreau, and ruby port wine in a 3-quart container with a tight-fitting lid. Cover and refrigerate the mixture for at least 4 hours, but overnight is best for developing the flavors.
To assemble the drink, add the wine, the port, the remaining Cointreau, and the cranberry juice to the chilled fruit. Stir to combine.
3. Peach Lambic & Rye Sangria
This recipe combines the best of summer peaches and earthy beer. Though less traditional than other sangrias with a red wine base, the use of fruity Belgian lambic beer in this sangria from The Kitchn is sure to please wine and beer drinkers alike. The rye whiskey adds smoky warmth to the recipe for a perfect autumn treat.
- 1½ cups sliced peaches and cubed crisp red apples
- ¾ cup rye whiskey
- 1 (750-mililiter) bottle peach lambic beer, well chilled
- 1½ cups club soda, chilled
Directions: In a large pitcher, combine the fruit and the whiskey and allow the fruit to soak for 20 to 30 minutes. Add the lambic beer and stir to combine. Top with the club soda for fizz and pour the mixture into ice-filled wine glasses.
4. Pomegranate Sangria
Apples aren’t the only star fruit during the cooler months — pomegranates are also coming into season, and they’re the perfect addition to any sangria. Winederlusting’s pomegranate sangria incorporates tons of fresh pomegranate seeds into the drink, along with traditional ingredients like red wine and brandy for that robust flavor you know and love. Add cinnamon sticks for garnish, and you have the perfect drink for fall.
- 1 (750-mililiter) bottle red wine
- 1 (1.75-liter) bottle brandy
- Pomegranate seeds (from 3 pomegranates)
- ½ liter pomegranate juice
- ½ liter orange juice
- 3 oranges
- Cinnamon sticks for garnish
Directions: Mix the wine, brandy, pomegranate juice, and orange juice into a large pitcher. Slice the oranges and take out the seeds from the pomegranates and add the fruit to the pitcher. Stir to combine and chill in the fridge for at least one hour. When serving, place a cinnamon stick in each glass.
5. Pumpkin, Cinnamon, and Apple Spiced Sangria
This cocktail screams fall — from the pumpkin purée to the flavored bourbon to the use of champagne as a fizzy and delicious topper. This pumpkin, cinnamon, and apple spiced sangria from Free People has every autumn flavor that you’ve been craving. Try adding this one to the punch bowl for your Halloween party — the fresh cranberries, oranges, and pears make it almost too pretty to drink.
- 2 apples, sliced or cubed
- ½ cup cranberries
- 1 teaspoon salt
- 3 cinnamon sticks
- 1 orange, sliced or cubed
- 1 pear, sliced or cubed
- 2 tablespoons pumpkin purée
- 2 cups apple or pumpkin flavored bourbon
- 1½ cups apple cider
Directions: Add all ingredients except champagne to a large pitcher. You can alter the amounts of each fruit, if desired. Once all the ingredients are combined, top it off with champagne and stir well. Place in the refrigerator for one hour to let the flavors develop before enjoying.