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Best Fall Caramel Apple Sangria with Cinnamon Sticks

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This Fall Caramel Apple Sangria with Cinnamon Sticks is a cozy, warm drink that captures the essence of autumn. It balances sweet caramel, tart apple cider, and dry white wine with warming cinnamon sticks for a soul-soothing sip.

Ingredients

Scale
  • 1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 cups apple cider (unfiltered, refrigerated)
  • 1/2 cup caramel sauce (room temperature)
  • 1/4 cup apple brandy or Calvados (optional)
  • 2 tablespoons fresh lemon juice
  • 2 medium Honeycrisp or Fuji apples (cored and thinly sliced)
  • 1 large Bosc pear (cored and thinly sliced)
  • 4–5 cinnamon sticks (plus extra for garnish)
  • 2–3 whole star anise
  • 1/4 cup pomegranate arils (optional)
  • Extra cinnamon sticks (for garnish)
  • Thin apple slices (for garnish, dipped in lemon water)
  • Fresh rosemary sprigs (for garnish)
  • Coarse sugar or cinnamon-sugar (for rimming glasses, optional)

Instructions

  1. Prepare the fruit: Core and thinly slice the apples and pear into rounds or half-moons. Place them in a small bowl with the lemon juice and enough water to cover. Let them soak while you prepare the liquid base.
  2. Mix the liquid base: In a large pitcher, combine the white wine, apple cider, caramel sauce, and apple brandy (if using). Whisk or stir vigorously until the caramel is fully dissolved.
  3. Add the spices: Drop in the cinnamon sticks and star anise. Give everything a gentle stir.
  4. Combine everything: Drain the apple and pear slices (discard the lemon water) and add them to the pitcher. Stir gently to distribute the fruit. Add the pomegranate arils if using.
  5. Chill: Cover the pitcher and refrigerate for at least 2 hours, ideally 4-6 hours, to let the flavors meld.
  6. Prepare the glasses (5 minutes before serving): If rimming glasses, dip the rim in caramel sauce, then in cinnamon-sugar. Let set for a minute.
  7. Serve: Fill each glass with ice (optional). Ladle or pour the sangria over the ice, ensuring each glass gets fruit and a cinnamon stick. Garnish with a fresh apple slice and a rosemary sprig.

Notes

Don’t skip the lemon water soak for the apples to prevent browning. Let caramel come to room temperature before adding to wine to avoid clumping. For best flavor, chill 4-6 hours. Remove star anise after 12 hours to prevent overpowering. Store leftover sangria in refrigerator for up to 48 hours; fruit will soften after 24 hours.

Nutrition

Keywords: fall sangria, caramel apple sangria, cinnamon sticks, apple cider sangria, autumn cocktail, white wine sangria, easy sangria recipe

Find it online: https://sofiaspice.com/best-fall-caramel-apple-sangria-with-cinnamon-sticks/