Made with seasonal fruits and spices steeped in your favorite white wine, this Spiced Fall Sangria delivers the warmth and comfort of autumn in every sip!
It’s ever so slowly starting to cool off here in the south, and cinnamon brooms have arrived at every grocery store in the area, filling my world with the scents and feels of autumn.
Cue the dreamy sigh.
If you’re a fan of sangria and spice and everything nice, then my crazy obsession will benefit you!
And if not, well. Hang on. It’ll be over soon enough.
For the time being, pull up a chair and a wine glass, and share a few sips of this Fall Sangria with me!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
I’m a self-proclaimed sangria-holic, y’all.
Of course, we’re talking fall, here. Autumn goodness, my friends – who loves it? Who’s with me?!
Why you’ll love this fall sangria
- It’s a quick and easy cocktail to throw together – something that can be prepped in only 15 minutes!
- Made in a pitcher, this sangria is a real crowd pleaser, yielding about 6 glasses. It can easily be doubled and served up in a punch bowl or spouted beverage dispenser.
- This sangria presents a unique way to use up any extra apples and pears leftover from fall pie baking.
My original 2014 version of this fall sangria recipe was a bit more involved, and required simmering extra spice in apple cider. The more I’ve experimented with it over the years, the more of a “less is more” approach I’ve taken to it. In this iteration, you throw together all of the ingredients in a pitcher and forget about it for a day, while the fruit soaks up all the delicious fall flavors!
- Apple cider – homemade is the best! But store-bought is also great in a pinch.
- Dry white wine – Chardonnay, Sauvignon Blanc, or your favorite! See my tips & tricks section below to find out which wines I rec for my sangrias!
- Cinnamon whiskey or bourbon – instead of the usual brandy that sangrias usually include, I opted for something a little harder-hitting here.
- Fresh apples – I use Honeycrisp and Granny smith, but you can truly use any variety of apple.
- Fresh pears – I use Bosc, but again – any pear will do!
- Fresh black mission figs
- Fresh caramabola – the adorable little star fruit from my original recipe made the cut! If you can’t find it or simply leave it out, it won’t affect the flavor of the sangria at all.
- Cinnamon sticks
- Sparkling water – for you fizzy sangria lovers! Feel free to play around with flavored water, as well.
- Maple syrup and cinnamon sugar – I’m obsessed with using this as a rim for all of my fall cocktails. Just try it!
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make Fall sangria with white wine
Throwing together a pitcher of sangria is such a quick and easy task. It’s no wonder this cocktail is such a popular party choice all year long. This autumn version of the Spanish drink will be perfect to enjoy on Halloween, Thanksgiving – and any sweater-clad day in between!
- Place prepared fruit and cinnamon sticks in a large pitcher.
- Pour the apple cider, wine, and whiskey into the pitcher, then stir it all together well.
- Refrigerate the sangria for at least 2 hours. For best results, I suggest allowing it to steep overnight.
- When you’re ready to serve, rim the edges of your wine glasses with a bit of maple syrup, then dip them in cinnamon sugar.
- Fill the glasses with sangria, adding some of the wine-soaked fruit to snack on.
- If you like a fizzy sangria, top off each glass with sparkling water just before enjoying.
Sangria Tips & Tricks
- Fruit: choose your fighter. In any type of sangria, it’s best to start with fresh produce that’s ripe, but not too firm or too soft. The fruit, specifically apples and pears, softens a bit while steeping, and anything too soft will begin to dissolve in the fall sangria.
- Also, feel free to substitute in your favorite seasonal fruits! Don’t like figs? Use plums. Can’t find caramabola? Sprinkle in some pomegranate arils. Sangria is all about flavor, but there’s something to be said about the colors, too!
- Use a wine you would drink on its own. There’s a misconception that sangria is for those bottles of gifted wine that you can’t stand. But why would you think adding fruit to that would make it taste better? That said, the wine you use doesn’t need to be expensive! Just pick up an extra bottle or two of your favorite white wine and go to town.
- Like sweet sangria? Pick up a fruit-forward Moscato, Riesling, or Pinot Grigio.
- Prefer it dry? Opt for an oaky Chardonnay or crisp Sauvignon Blanc.
- Like it red?! Hey, I’m not going to judge you – this tastes great as a red sangria, too!
- Brandy is dandy, but whiskey is frisky! Most sangria have brandy or some other type of liqueur included. But fall is about warmth, and there’s nothing warmer than a little hint of whiskey!
- Use something like Fireball or Jack Daniel’s Fire for a punch of cinnamon flavor. If you prefer something smoother, regular whiskey or a barrel-aged bourbon is a great choice. You can also rum if you prefer.
- Don’t skip the steeping step! Sangria tastes best when the flavors have had time to mingle and blend. Give it at least 2 hours in the refrigerator, but try to hold off for a full day before serving.
- Bubbles! I love fizzy sangria, but it’s not for everyone! I always have some type of sparkling water on hand, but you could even use soda for a punch of extra sweetness. Lemon-lime soda or ginger ale will add an extra layer of flavor to any glass, and it also makes the sangria stretch. You could even top your glass off with a hard cider if you really like it boozy!
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Spiced Fall Sangria
- 2 cups spiced apple cider homemade or store-bought
- 1 bottle dry white wine Chardonnay, Sauvignon Blanc, or your favorite
- ½ cup cinnamon whiskey or bourbon
- 2 Honeycrisp apples sliced
- 1 Granny Smith apple sliced
- 2 Bosc pears chopped
- 3-4 black mission figs quartered
- 1 caramabola (star fruit) sliced
- 2 cinnamon sticks
- 1 cup sparkling water
- Maple syrup for garnish
- Cinnamon sugar for garnish
- Place prepared fruit and cinnamon sticks in a large pitcher. Pour in apple cider, wine, and whiskey, and stir well.
- Refrigerate for at least 2 hours before serving in syrup and cinnamon sugar rimmed glasses. For best results, allow it to steep overnight. Top off each glass with sparkling water just before serving, if desired.
This fall sangria post was originally published on September 22, 2014. It was updated with a new recipe, new photography, and updated information on October 3, 2023.