Print

Cozy Fall Caramel Apple Sangria with Cinnamon Whiskey

caramel apple sangria - featured image
Print Recipe

This cozy fall caramel apple sangria is a quick and easy crowd-pleaser, combining dry red wine, cinnamon whiskey, caramel sauce, and fresh fruit for a warm, sweet, and boozy drink that tastes like autumn in a glass. Perfect for fall gatherings, it comes together in under 10 minutes of active prep and gets even better after chilling overnight.

Ingredients

Scale
  • 1 bottle (750 ml) dry red wine (Merlot or Zinfandel recommended)
  • 1 cup cinnamon whiskey (e.g., Fireball)
  • 1/2 cup caramel sauce (thick, not thin ice cream topping)
  • 2 medium apples (Honeycrisp or Fuji recommended)
  • 1 medium pear (Bosc or Bartlett)
  • 1/2 cup fresh cranberries (optional)
  • 2 cinnamon sticks
  • 1 star anise (optional)
  • 1 cup apple cider (not apple juice)
  • 1 cup ginger ale or sparkling water

Instructions

  1. Wash the apples and pear thoroughly. Cut them into thin slices or small cubes (about 1-inch pieces), removing cores and seeds. Rinse cranberries if using.
  2. Layer the chopped apples, pear, and cranberries (if using) in the bottom of a large pitcher. Add cinnamon sticks and star anise.
  3. Drizzle the caramel sauce over the fruit. If thick, microwave for 10 seconds to soften. Do not stir yet.
  4. Slowly pour the entire bottle of red wine and the cinnamon whiskey over the fruit and caramel. Gently stir with a wooden spoon until the caramel dissolves into the wine.
  5. Pour in the apple cider and give one more gentle stir.
  6. Cover the pitcher and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
  7. Just before serving, gently stir in the ginger ale or sparkling water.
  8. Fill glasses with ice. Pour sangria over ice, ensuring each glass gets some fruit and a cinnamon stick.
  9. Optional: Garnish with a thin apple slice on the rim, a few fresh cranberries, or a drizzle of extra caramel sauce.

Notes

For best results, chill overnight to allow flavors to meld. Use a dry red wine to balance sweetness. Toast cinnamon sticks in a dry pan for 30 seconds per side before adding for more pronounced flavor. If caramel sauce doesn’t fully dissolve, it will incorporate as it chills. Double the recipe for parties. For a non-alcoholic version, skip wine and whiskey and use 3 cups apple cider, 1 cup sparkling apple juice, and 1 cup ginger ale with caramel extract.

Nutrition

Keywords: sangria, fall sangria, caramel apple sangria, cinnamon whiskey sangria, apple sangria, fall cocktail, easy sangria recipe, potluck drink

Find it online: https://bitesienna.com/cozy-fall-caramel-apple-sangria-with-cinnamon-whiskey/