Refreshing Apple Cider Sangria

Finding the perfect drink for fall gatherings can feel like a real puzzle. You want something that captures all those cozy autumn flavors everyone loves, but you also need a recipe that’s simple enough to make when you’re already juggling appetizers, setting up chairs, and trying to get the house ready before guests arrive.

That’s where this apple cider sangria comes in clutch: it’s packed with seasonal flavor, takes just minutes to throw together, and you can easily make it ahead so you’re not stuck mixing drinks while everyone else is having fun.

What Kind of Apples Should I Use?

For sangria, you’ll want to pick apples that hold their shape well and won’t turn to mush after sitting in liquid for a while. Crisp varieties like Honeycrisp, Granny Smith, or Fuji are great choices because they stay firm and add a nice crunch to each sip. If you like a sweeter sangria, go with Honeycrisp or Fuji, but if you prefer a bit of tartness to balance out the other flavors, Granny Smith is your best bet. You don’t need to peel the apples – just give them a good wash, dice them up, and toss them in for some color and texture.

Options for Substitutions

This sangria is pretty forgiving, so feel free to make a few swaps based on what you have:

• Prosecco: You can use any sparkling wine here – Cava, Champagne, or even a sparkling white wine will work great. If you want to skip the bubbles entirely, use a dry white wine like Pinot Grigio or Sauvignon Blanc instead.
• Apple cider: Fresh apple cider is best, but if you only have apple juice, that works too. Just know that apple juice is sweeter and less complex, so you might want to add a splash more lemon juice to balance it out.
• Bourbon: Not a bourbon fan? Try brandy, spiced rum, or even whiskey. Each will give the sangria a slightly different character, but all work well with the fall flavors.
• Fresh thyme: If you don’t have fresh thyme, rosemary sprigs make a nice substitute. You could also skip the herbs altogether if needed – the sangria will still taste good.
• Apples: Any apple variety works here. Honeycrisp, Gala, Granny Smith, or Fuji are all solid choices. Mix varieties for more interesting flavor if you’d like.
• Orange: Clementines or tangerines can replace oranges. You might need 2-3 of them since they’re smaller.

Watch Out for These Mistakes While Making This Drink

The biggest mistake when making sangria is serving it immediately after mixing, which doesn’t give the flavors time to blend together – let your apple cider sangria chill in the fridge for at least 2 hours (or up to 8 hours) before adding the Prosecco so the fruit can release its juices and the spices can infuse properly.

Another common error is adding the Prosecco too early, which causes it to lose its fizz and makes your sangria flat instead of bubbly, so always pour it in right before serving.

To keep your sangria from getting watered down, skip the ice cubes and instead chill all your ingredients beforehand, or freeze some apple cider into ice cubes if you really need to keep it cold.

Finally, don’t go overboard with the bourbon – start with 2 tablespoons and taste before adding more, since too much can overpower the delicate apple and citrus flavors.

What to Serve With Apple Cider Sangria?

This apple cider sangria is perfect for fall gatherings, so I love pairing it with a cheese and charcuterie board loaded with sharp cheddar, brie, crackers, and some spiced nuts. The sweet and citrusy flavors in the sangria also go really well with appetizers like baked brie with cranberries, pigs in a blanket, or even some caramelized onion dip with chips. If you’re serving it at brunch, it’s great alongside cinnamon rolls, pumpkin muffins, or a breakfast casserole. For a cozy dinner vibe, this sangria pairs nicely with roasted chicken, pork chops, or anything with fall spices like sage and rosemary.

Storage Instructions

Store: You can prep the fruit and juice mixture ahead of time and keep it in a pitcher in the fridge for up to 24 hours. Just wait to add the Prosecco until right before serving so it stays bubbly and fresh.

Serve: This sangria is best enjoyed the day you make it while the Prosecco is still fizzy. If you have leftovers, they’ll keep in the fridge for a day or two, but the bubbles will fade and the fruit will get softer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 100-120 g

Ingredients

For the sangria base:

• 1 1/2 cups apple cider
• 1 oz fresh lemon juice
• 2 oz fresh orange juice
• 1 orange, sliced
• 8 to 10 fresh thyme sprigs
• 3 to 6 cinnamon sticks
• 2 apples, diced
• 2 to 4 tbsp bourbon (optional)

For serving:

• 1 bottle prosecco

Step 1: Mix the Base Ingredients

• 1 1/2 cups apple cider
• 1 oz fresh lemon juice
• 2 oz fresh orange juice
• 1 orange, sliced
• 8 to 10 fresh thyme sprigs
• 3 to 6 cinnamon sticks
• 2 apples, diced
• 2 to 4 tbsp bourbon (optional)

In a large pitcher, combine the apple cider, fresh lemon juice, fresh orange juice, orange slices, fresh thyme sprigs, cinnamon sticks, diced apples, and bourbon if you’re using it.

Stir everything together to ensure all the flavors start to blend.

I like to use a wooden spoon to gently bruise the thyme sprigs and release more of their aroma into the drink.

Step 2: Let the Flavors Infuse

• apple cider mixture from Step 1

Let the mixture sit for about 30 minutes if you have time; this allows all the flavors from the fruits, thyme, and cinnamon sticks to fully infuse into the liquid.

If you’re short on time, you can serve it immediately, but the flavor will be more vibrant after resting.

Step 3: Add Prosecco and Serve

• apple cider mixture from Step 2
• 1 bottle Prosecco

When you’re ready to serve, pour the bottle of Prosecco into the infused mixture and stir gently to combine.

Be careful not to over-stir so you don’t lose the bubbles.

Pour the sangria into individual glasses and garnish each with thyme sprigs, cinnamon sticks, and some of the fruit from the pitcher.

For a festive touch, I sometimes rim the glasses with a little sugar and cinnamon.

Refreshing Apple Cider Sangria

Delicious Refreshing Apple Cider Sangria recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 18 minutes mins

Total Time 27 minutes mins

Servings 4

Calories 700 kcal

Ingredients

  

For the sangria base:

• 1 1/2 cups apple cider
• 1 oz fresh lemon juice
• 2 oz fresh orange juice
• 1 orange, sliced
• 8 to 10 fresh thyme sprigs
• 3 to 6 cinnamon sticks
• 2 apples, diced
• 2 to 4 tbsp bourbon (optional)

For serving:

• 1 bottle Prosecco

Instructions

 

• In a large pitcher, combine the apple cider, fresh lemon juice, fresh orange juice, orange slices, fresh thyme sprigs, cinnamon sticks, diced apples, and bourbon if you're using it. Stir everything together to ensure all the flavors start to blend. I like to use a wooden spoon to gently bruise the thyme sprigs and release more of their aroma into the drink.
• Let the mixture sit for about 30 minutes if you have time; this allows all the flavors from the fruits, thyme, and cinnamon sticks to fully infuse into the liquid. If you're short on time, you can serve it immediately, but the flavor will be more vibrant after resting.
• When you're ready to serve, pour the bottle of Prosecco into the infused mixture and stir gently to combine. Be careful not to over-stir so you don't lose the bubbles. Pour the sangria into individual glasses and garnish each with thyme sprigs, cinnamon sticks, and some of the fruit from the pitcher. For a festive touch, I sometimes rim the glasses with a little sugar and cinnamon.