This Apple Cider Sangria combines dry white wine, fresh apple cider, ginger liqueur, apples, pears and cinnamon for an easy fall cocktail that's made for a crowd. The ginger liqueur gives it a warm, spicy edge, while fresh lemon keeps the cider from making the finished sangria too sweet. Best of all, it's meant to be made ahead, which is exactly what you want for Thanksgiving or any fall gathering.
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What Makes This Different
- Ginger liqueur brings the fall spice. It adds warmth without overpowering the cider and pairs especially well with the apples, pears and cinnamon.
- It stays balanced, not overly sweet. Dry white wine and fresh lemon juice keep the cider in check, while ginger ale adds a little extra ginger flavor and fizz.
- Making it ahead improves the flavor. Four hours is the minimum, but I like it best after 8-12 hours, when the fruit and cinnamon have had more time to infuse the sangria and everything has mellowed together.
- It's built for a crowd. The recipe makes eight drinks, scales easily for Thanksgiving or a larger gathering, and can be almost completely finished before guests arrive. Just add the ginger ale right before serving so it stays bubbly.
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What is Sangria?
Sangria is a make-ahead wine cocktail traditionally made with fruit and often additional spirits or juice. This fall version uses dry white wine as the base, then adds apple cider, ginger liqueur, apples, pears and cinnamon for a seasonal twist.
Ingredients & Substitutions
- Dry white wine: Sauvignon Blanc and Pinot Grigio are my go-tos. You want something crisp and dry to balance the sweetness of the cider. There's no need to splurge. A $10-15 bottle that you'd happily drink on its own is perfect.
- Apple cider: There is where most of the apple flavor comes from, so use a cider you really like. Apple juice will work in a pinch, but the flavor will be milder and possibly sweeter, depending on your juice.
- Ginger liqueur: The not-so-secret ingredient in this recipe. There are several brands of ginger liqueur available, but I most often reach for Domaine de Canton. It gives the sangria a warm ginger flavor that works beautifully with the apple, pear and cinnamon.
- Fresh lemon juice: A little acidity keeps the cider from making the sangria too sweet. Freshly squeezed makes a noticeable difference here.
- Apple and pear: Apple is a natural fit with the cider, but don't skip the par. It adds another layer of fall fruit flavor and gets especially after soaking in the sangria.
- Cinnamon sticks: Whole cinnamon sticks slowly infuse the pitcher without adding any grit.
- Ginger ale: This goes in right before serving for bubbles and one more hit of ginger. I like Q Mixer Ginger Ale because it has a spicier, less-sweet flavor than typical grocery store ginger ale brands.
- For a nonalcoholic version: Omit the wine and ginger liqueur and use additional apple cider and ginger ale instead. A splash of nonalcoholic ginger syrup can help bring back some of the ginger flavor, and a little club soda will keep the drink from becoming too sweet.
How to Make Apple Cider Sangria
- Build the sangria: Pour the dry white wine, apple cider, ginger liqueur and fresh lemon juice into the pitcher.
- Add the fruit and cinnamon: Add the sliced apple, pear and cinnamon sticks to the pitcher.
- Stir and refrigerate: Stir the sangria and refrigerate for at least 4 hours (8-12 hours is even better if possible).
- Add the bubbles: Just before serving, stir in the cold ginger ale. Pour the sangria into ice-filled glasses and add a few pieces of the boozy fruit to each glass.
Before You Make This
Use firm fruit. Apples and pears soften as they sit in the sangria, so start with fruit that's ripe but still firm enough to hold its shape.
Keep the fruit mostly submerged. This helps the apples stay fresher-looking while the pitcher chills.
Let guests add their own ginger ale for longer gatherings. If the pitcher will be sitting out for a while, leave the ginger ale out of the batch and let guests top each glass as they pour.
Serving Suggestions
Because this sangria is fruity and slightly sweet, I especially like it with savory appetizers, including our crazy popular potato chip dip made with green olives or a batch of these slow cooker meatballs.
Relishing a few more backyard bonfires before the snow starts to fly? Savor those end-of-season sunsets with a meat and cheese tray or this Mediterranean version of a seven layer dip.
And if you're firmly in apple-season mode, our Cinnamon Apple Bars make a pretty great ending.
Make Ahead and Storage
You can assemble the sangria up to 24 hours before serving, but leave out the ginger ale until the end. If you're serving it over several hours, you can also leave the ginger ale out entirely and let guests top individual glasses as they pour.
Leftovers will keep for a few days in the refrigerator. The fruit will continue to soften as it sits, so the sangria is best earlier rather than later.
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Recipe
Apple Cider Sangria
Ingredients
- 1 (750ml) bottle dry white wine (pinot grigio, sauvignon blanc, etc.)
- 2 ½ cups apple cider
- 1 cup ginger liqueur
- 3 ounces fresh lemon juice
- 1 apple, cored and sliced
- 1 pear, cored and sliced
- 2 cinnamon sticks
- 8 ounces ginger ale
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Instructions
- Combine all ingredients except ginger ale in a large pitcher. Stir well and refrigerate for at least 4 hours and up to 12 hours.1 (750ml) bottle dry white wine , 2 ½ cups apple cider, 1 cup ginger liqueur, 3 ounces fresh lemon juice, 1 apple, , 1 pear, , 2 cinnamon sticks
- Just before serving, stir in the ginger ale.8 ounces ginger ale
- Divide sangria equally among 8 ice-filled glasses. Garnish with additional pear slices, apple slices and cinnamon sticks, if desired.
Notes
- The longer sangria sits, the better it gets. Refrigerate for at least 4 hours and up to 12 hours before serving.
- Add the ginger ale just before serving to retain its effervescence. I like the Q Mixers brand because it's a bit spicier and less sweet than your average ginger ale.
- A $10-15 bottle of wine is perfect for sangria. No need to break the bank here. I usually opt for a dry sauvignon blanc or pinot grigio in this recipe.
- This sangria will last for a few days in the fridge though the fruit might get a little mushy. Scoop it out if you like.
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Nutrition
Nutrition info not guaranteed to be accurate.
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