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Cozy Maple Cinnamon Fall Sangria with Apples

cozy maple cinnamon fall sangria with apples - featured image
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This Cozy Maple Cinnamon Fall Sangria with Apples is a warm, spiced, and cozy fall drink that captures the essence of autumn. It’s made with simple, pantry-friendly ingredients and is perfect for a quiet weeknight or a festive holiday gathering.

Ingredients

Scale
  • 1 (750 ml) bottle dry red wine (Merlot, Zinfandel, or Tempranillo)
  • 1 cup apple cider (not apple juice)
  • 1/2 cup bourbon or whiskey (optional but recommended)
  • 1/4 cup pure maple syrup (Grade A Dark Amber recommended)
  • 1 large orange, thinly sliced into rounds
  • 2 medium apples (Honeycrisp, Fuji, or Gala), cored and thinly sliced
  • 3–4 cinnamon sticks
  • 2–3 whole star anise (optional)
  • Fresh cranberries (optional, for garnish)

Instructions

  1. Wash the apples and orange thoroughly. Core the apples and slice them into thin rounds, about 1/4-inch thick. Slice the orange into thin rounds as well. Optionally, cut the rounds in half to create half-moons.
  2. Optional but recommended: In a small, dry skillet over medium-low heat, toast the cinnamon sticks and star anise for about 30-60 seconds until fragrant. Watch closely to avoid burning.
  3. Place the sliced apples, orange rounds, toasted cinnamon sticks, and star anise (if using) into a large pitcher. Add cranberries if using.
  4. In a small bowl or measuring cup, combine the 1/4 cup of pure maple syrup with about 1/2 cup of the red wine. Whisk together until the maple syrup is fully dissolved.
  5. Pour the maple syrup-wine mixture into the pitcher over the fruit. Add the remaining wine, apple cider, and bourbon (if using).
  6. Stir gently with a long spoon to combine all ingredients without breaking the apple slices.
  7. Cover the pitcher with a lid or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
  8. When ready to serve, give the sangria a gentle stir. Fill glasses with ice. Using a slotted spoon, add a few pieces of macerated fruit to each glass. Pour the sangria over the ice and fruit. Garnish with a fresh cinnamon stick or a sprig of rosemary if desired.

Notes

For best results, let the sangria chill overnight to allow flavors to fully meld. Use firm, sweet-tart apples like Honeycrisp; avoid Red Delicious or Granny Smith. Do not substitute ground cinnamon for cinnamon sticks as it will make the drink gritty. To make a mocktail, replace wine with non-alcoholic red wine or pomegranate/cranberry juice and omit bourbon. The sangria keeps well in the refrigerator for 3-4 days.

Nutrition

Keywords: fall sangria, maple cinnamon sangria, apple sangria, autumn cocktail, easy sangria recipe, make-ahead cocktail, holiday drink

Find it online: https://coracooks.com/cozy-maple-cinnamon-fall-sangria-with-apples/