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Apple Cider Sangria Recipe
Ash Tyrrell

Apple Cider Sangria Recipe

I made this apple cider sangria for the first chilly weekend of the season, and it vanished fast. The pinot grigio keeps it crisp, while the fresh cider brings that cozy orchard flavor. I loved how the apples and pears soaked up the drink and turned into boozy little treats
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 bottle 750 ml pinot grigio: A dry, light white wine that lets the apple flavor shine.
  • 2½ cups fresh apple cider: Choose real cider not clear apple juice, for deeper flavor.
  • 1 cup club soda: Add a light fizz so add it just before serving if you can.
  • ½ cup ginger brandy: Brings warm spice and a mellow fall kick.
  • 3 Honeycrisp apples chopped: Sweet and crunchy, and they hold their bite in the pitcher.
  • 3 pears chopped: Soft and juicy, and they soak up the wine nicely

Method
 

  1. Pop the wine and cider in the fridge a few hours ahead. Cold liquids mean your sangria gets cold faster. You also avoid watering it down with too much ice later.
  2. Rinse the apples and pears well under cool water. Cut them into small, bite-size chunks and leave the skins on for color. Smaller pieces soak up more flavor and fit nicely on a spoon.
  3. Open the pinot grigio and pour the whole bottle into a large pitcher. Add the apple cider right after. Give it a gentle stir so the two blend into a golden mix.
  4. Measure out the ginger brandy and pour it in. This small splash adds a warm, spiced note that makes the drink taste like fall. Taste it now, since this is your easiest chance to adjust.
  5. Add the chopped apples and pears to the pitcher. Stir slowly so the fruit is covered by the liquid. The pieces will float a bit, and that is perfectly normal.
  6. Cover the pitcher and place it in the fridge for at least one hour. Longer is even better, because the fruit soaks up more flavor. I often leave mine for three to four hours.
  7. Right before serving, stir in the club soda. Pour over ice if you like, and spoon some fruit into each glass. Enjoy it while the bubbles are still lively.

Notes

  • I always use fresh cider from the refrigerated section. It tastes richer and less sugary than shelf-stable juice.
  • I add the club soda last. When I stirred it in early, the fizz was gone by the time we poured.
  • I taste before chilling. If it seems too tart for my crowd, I add a splash more cider to sweeten it.
  • I chop the fruit right before using it. Pears and apples can brown if they sit out for too long.
  • I let it rest longer when I have time. A few hours in the fridge makes the flavor much deeper.
  • I use a dry wine on purpose. Cider is already sweet, so a crisp wine keeps the drink balanced.