Apple Cider Autumn Sangria

It doesn’t take a lot to make this delicious Apple Cider Autumn Sangria and the results are a special cocktail to celebrate Thanksgiving.

Combine fall fruit like apples, pears, oranges and pomegranate seeds with white wine, brandy, apple cider, orange and lemon juices and let it sit.  In three hours, you will have the perfect sangria for the season!

Start with placing the cinnamon stick and fruit slices into a large pitcher.  Add the remaining ingredients (except the club soda and additional cinnamon sticks) and refrigerate the sangria for 3 to 24 hours.  If you’ve got time, let it sit for the full 24 hours.  It will be so much better!

Pour the sangria along with some fruit into individual glasses.  Top it with club soda and garnish with a cinnamon stick, if desired.  Cheers!

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Apple Cider Autumn Sangria

Makes: 6-8 servings

Prep Time: 5 minutes

Total Time: 5 minutes plus chill time 3 hours minimum


  • 2 cinnamon sticks, plus more for serving
  • 2 medium apples, thinly sliced (I prefer Honeycrisp)
  • 1 medium pear, thinly sliced
  • 1 medium orange, thinly sliced
  • 2/3 cup pomegranate seeds
  • 1 (750 ml) bottle white wine (I suggest a Pinot Grigio)
  • 2 cups apple cider
  • 1/2 cup brandy
  • 1/4 cup orange juice
  • 2 tbsp lemon juice
  • club soda and additional cinnamon sticks, for serving


Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 to 24 hours (6-8 hours is best).

Pour the sangria and fruit into glasses. Add a splash of club soda. Garnish with a cinnamon stick, if desired.

Recipe from Sally’s Baking Addiction


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