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Cozy Caramel Apple Cider Sangria: Best Fall Recipe

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This Cozy Caramel Apple Cider Sangria with Cinnamon is the taste of fall leaves and warm blankets and laughter around a table. It’s effortless to make but feels special, combining crisp apple cider, smooth wine, rich caramel, and warm cinnamon for a crowd-pleasing autumn drink.

Ingredients

Scale
  • 1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 cups (480 ml) high-quality apple cider (unfiltered, refrigerated)
  • 1/2 cup (120 ml) caramel sauce (store-bought, like Stonewall Kitchen or Trader Joe’s)
  • 1/4 cup (60 ml) bourbon or spiced rum (optional)
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 cinnamon sticks (plus extra for garnish)
  • 3–4 whole star anise
  • 1 Honeycrisp apple, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 medium orange, thinly sliced into rounds
  • 1/2 cup (75 g) fresh or frozen cranberries (optional)
  • Extra caramel sauce (for rim)
  • 1/4 cup (50 g) granulated sugar (for rim)
  • 1 teaspoon ground cinnamon (for rim)

Instructions

  1. Make the caramel base: In a small bowl, whisk together the caramel sauce and about 1/2 cup of the apple cider until smooth. Set aside.
  2. Build the flavor foundation: Place the cinnamon sticks and star anise at the bottom of your pitcher.
  3. Add the liquids: Pour in the white wine, remaining apple cider, bourbon (if using), and fresh lemon juice. Add the caramel-cider mixture and stir gently with a wooden spoon until combined.
  4. Add the fruit: Add the sliced Honeycrisp apple, Granny Smith apple, orange rounds, and cranberries. Stir gently to distribute.
  5. Chill: Cover the pitcher and refrigerate for at least 2 hours, ideally 4-6 hours or overnight.
  6. Prepare the caramel rim (optional): Just before serving, mix granulated sugar and ground cinnamon in a shallow dish. Pour a thin layer of extra caramel sauce onto another small plate. Dip the rim of each glass into the caramel, then into the cinnamon-sugar mixture. Let set for a minute.
  7. Serve: Fill each glass with ice (optional). Ladle the sangria into glasses, including some macerated fruit and a cinnamon stick for garnish. Top with a splash of sparkling water or ginger ale if desired.

Notes

Don’t skip the lemon juice—it prevents apple browning and adds acidity. Slice apples thin (about 1/8-inch) for best absorption. Let sangria rest overnight for optimal flavor. Taste before serving and adjust sweetness with lemon juice or caramel. For large gatherings, make a double batch in a drink dispenser with a spigot.

Nutrition

Keywords: sangria, apple cider, caramel, cinnamon, fall recipe, cocktail, party drink, Thanksgiving

Find it online: https://bitesienna.com/cozy-caramel-apple-cider-sangria-best-fall-recipe/