Let the sangria chill for at least an hour before serving. Cold sangria just hits better. You can make it a day ahead, which is ideal. In a rush? Toss in a few big handfuls of ice.
Caramel Apple Cider Sangria (Autumn Sangria)
This caramel apple cider sangria is autumn in a glass—cozy, a little sweet, and exactly what the season calls for. Make it once, and it’ll quietly take over every holiday gathering from here on out.
Servings: 4 people
Equipment
- 1 Large pitcher
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 teaspoon ground cinnamon
- 4 cinnamon sticks
Instructions
- Prep and Throw In Your Aromatics: Cut up your apples and place them into a large pitcher along with the cinnamon and some cinnamon sticks.
- Add the Base Liquids: Pour in the caramel vodka, apple cider, and brandy, then stir well.
- Pour In the Wine: Pour the entire bottle of wine into the pitcher. Give everything another good stir, then pop it in the fridge until ready to serve. It will las in the fridge for about 2 days.
Notes
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 14g | Sugar: 9g
