This Caramel Apple Red Sangria recipe is perfect for fall—and it’ll be a hit at your holiday get togethers!

Two tall glasses of sangria with sliced green apples and cinnamon sticks in it.

Red sangria—but make it festive!

I’m a sucker for festive cocktails, but I’m also totally lazy with cocktails. I know nothing about liqueurs and bitters and all that fancy stuff. Which is why the sangria is such a saving grace for me—dump a bunch of booze and fruit juice into a pitcher and drink! With that, I can get creative. This red sangria recipe blends Garnacha with apple cider, brandy, and caramel vodka for a fall-inspired drink that is perfect for the holidays.

What is sangria?

Sangria is an alcoholic punch that originated in Spain and Portugal. It’s usually made up of red wine—like Garnacha (or Grenache)—a liqueur, a sweetener, a non-alcoholic mixer like fruit juice or soda, and cut up chunks of fruit—which soak up the booze, so if you eat the fruit from your glass, stay seated for a while ;) Sangria can also be made in more non traditional ways with white wine, or even rosé! I like to have fun with it. Since I typically use a fruit juice as a non-alcoholic mixer, I don’t find it necessary to add a separate sweetener like simple syrup, which is often used. But if you prefer your sangria to be extra sweet, go for it.

Overhead shot of pitcher full of juice and apples with red wine being poured into it.

How to make sangria.

It’s easyyyyyy. For a traditional sangria, place the cut up fruits into a large pitcher. Add your liqueur, sweetener if using one, and non-alcoholic mixer, and give it a good stir. Then, add the entire bottle of wine to the pitcher and give it a quick whirl with a spatula or large spoon, and refrigerate it until you’re ready to serve it. I like to refrigerate my sangria for at least an hour before serving. When it’s go time, you can top it off with some seltzer to give it a bit of fizz and sparkle, but that’s optional. You’ll see that there is no seltzer in this Caramel Apple Red Sangria recipe; it just doesn’t fit the flavor profile.

Overhead shot of pitcher full of red sangria, sliced green apples, and cinnamon sticks.

What’s in Caramel Apple Red Sangria.

  • Red wine (I used garnacha, but you could use tempranillo, pinot noir, or zinfandel)
  • Apple cider
  • Brandy
  • Caramel-flavored vodka
  • Green apples
  • Ground cinnamon
  • Cinnamon sticks

Overhead shot of pitcher and glasses full of sangria, sliced green apples, and cinnamon sticks.

Equipment you’ll need:

Recipe tips + tricks:

  1. Refrigerate the sangria about an hour before serving—it’s better when chilled!
  2. If using fruit juice or an already sweetened beverage as a non-alcoholic mixer, you can skip on adding a sweetener unless you prefer your sangrias extra sweet.
  3. Sweeteners can be a simple syrup, honey, or agave nectar.
  4. If you can’t find apple cider, apple juice will do.
  5. Need to serve it after making it? Add a few cups of ice to the pitcher!

Three tall glasses of sangria with sliced green apples and cinnamon sticks in it.

Other cocktails you’ll enjoy:

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Three tall glasses of red sangria with sliced green apples and cinnamon sticks in it.

Get the Recipe:

Caramel Apple Red Sangria Recipe

This Caramel Apple Red Sangria recipe is perfect for fall—and it'll be a hit at your holiday get togethers!

Ingredients

  • 750 ml red wine, Garnacha is used here, but you could also use tempranillo, pinot noir, or zinfandel
  • 1 cup apple cider
  • 1 cup caramel-flavored vodka
  • 1/4 cup brandy
  • 1 Granny Smith apple, thinly sliced or cubed
  • 1 tsp ground cinnamon
  • 4 cinamon sticks

Equipment

  • Large pitcher

Instructions 

  • Place the cut up apples into a large pitcher. Add the caramel vodka, apple cider, brandy, cinnamon, and cinnamon sticks to the pitcher; give everything a good stir.
  • Pour the entire bottle of wine into the pitcher and give it a quick stir, then refrigerate until you're ready to serve it. (At least an hour.)