Autumn Caramel Apple Cider Sangria Recipe (Print Version)

Craft a delightful Caramel Apple Cider Sangria. This autumn drink blends crisp apples, warm cider, and sweet caramel. Perfect for fall gatherings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Sangria Base

01 - 4 cups (960ml) good quality Apple Cider
02 - 1 (750ml) bottle dry White Wine (e.g., Sauvignon Blanc, Pinot Grigio)
03 - 1/2 cup (120ml) Apple Brandy or Calvados

→ Sweet & Tangy Accents

04 - 1/2 cup (120ml) Caramel Sauce (plus more for garnish)
05 - 1 tbsp fresh Lemon Juice

→ Fresh Fruit & Garnish

06 - 2-3 Fresh Apples (e.g., Honeycrisp, Fuji, Granny Smith), cored and sliced
07 - 1-2 Oranges, thinly sliced
08 - 2-3 Cinnamon Sticks

→ Optional Sparkle

09 - Sparkling Water or Club Soda, for serving

# Instructions:

01 - First things first, get those apples and oranges ready! I usually wash everything thoroughly, then core and slice the apples into bite-sized pieces. No need to peel them, the skin adds color and texture, plus it’s less work, yay! Slice your oranges into thin rounds. I always try to get them fairly uniform, but honestly, a little rustic charm never hurt anyone. This is where I sometimes get a bit messy, with apple bits flying everywhere, but that’s part of the fun, right?
02 - Next, grab your biggest pitcher or a nice punch bowl. Pour in the apple cider, white wine, and apple brandy. Give it a gentle stir. You'll start to smell those warm, inviting aromas already, which is my favorite part. I remember once I almost forgot the brandy – it tasted good, but it lacked that certain *oomph*. So, don't be like me; double-check your liquids!
03 - Now for the good stuff! Add your sliced apples and oranges to the liquid mixture. Drop in a couple of cinnamon sticks. Pour in the caramel sauce and a squeeze of fresh lemon juice. Give it another good stir to try and get that caramel to blend a bit. It’s okay if some sinks; it’ll create a lovely swirl later, honestly.
04 - This is the hardest part for me – the waiting! Cover your pitcher and pop it in the fridge for at least 4 hours, but honestly, overnight is even better. This allows all those flavors to really get to know each other, to mingle and become friends. I’ve tried to rush it before, and while it was drinkable, it just wasn’t as deep or complex. Patience is a virtue, especially with sangria!
05 - Once it’s had a good chill, take a little taste. Is it sweet enough for you? Does it need a bit more lemon? This is your sangria, so make it yours! I sometimes add a bit more caramel if I'm feeling extra sweet, or another squeeze of lemon if it feels too heavy. Don't be afraid to experiment; that's how you find your perfect balance. My kitchen often has little tasting spoons everywhere at this stage, total chaos, but worth it.
06 - When you’re ready to serve, give it a final gentle stir. If you want some fizz, top individual glasses with a splash of sparkling water. Ladle the sangria into glasses, making sure each one gets a good mix of those beautiful fruit pieces and a cinnamon stick. It should look vibrant, smell like a cozy autumn day, and taste like pure bliss. Enjoy your homemade autumn sangria!

# Notes:

01 - Always chill your sangria for at least 4 hours; rushing it makes a huge difference in flavor, I learned that the hard way.
02 - Store leftover sangria in an airtight container in the fridge for up to 3 days; the flavors actually deepen.
03 - If you're out of apple brandy, a good quality spiced rum can be a fun, warming substitute.
04 - For a festive touch, dip the rims of your serving glasses in extra caramel sauce before pouring.

# Equipment Needed:

01 - Large pitcher or punch bowl
02 - cutting board
03 - knife
04 - ladle

# Nutrition (Per Serving):

Calories: 300 Calories
Total Fat: 7g
Total Carbohydrate: 35g
Protein: 0g

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