Keyword: apple brandy, apple cider, apple cider sangria, apple pie sangria, brandy, caramel apple sangria, cocktail, drink recipes, fall cocktail recipes, fall drink recipes, fall sangria with apple cider, honeycrisp, pitcher cocktails
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Ingredients For Apple Cider Sangria
2 1/2cupsfresh apple ciderNOT apple juice
1-inchknobgingerfresh, peeled; smashed with the flat side of a meat mallet once or twice
2Naval orangessliced into 1/2-inch rounds
2Honeycrisp applescored and sliced into 1/2-inch rounds or sectioned and sliced into 1/2-inch wedges
juice of a lemon
1(750) ml bottlesparkling winesomething dry; may use Prosecco
fresh ice cubes
apple peelingsfor garnish
pomegranate seedsfor garnish
To the sliced apples, add a good squeeze or three of the fresh lemon juice and use your hands to toss and coat all of the slices. Add the apple slices and the orange slices and the muddled knob of ginger to a large pitcher.
To the fruit, add the brandy. Let sit for 30 minutes at room temperature for the fruit to slightly macerate.
Next add the fresh apple cider, orange juice, another squeeze of lemon juice, and the bitters. Use a long handled wooden spoon to stir the mixture. Place in refrigerator for minimally 2 hours and up to 1 day.
When ready to serve, decant the dry sparkling wine. Add it to the pitcher of sangria. Stir gently. Use a fork to remove some pieces of fruit and arrange in each glass along with fresh ice. Pour the sangria over the ice and fruit. Serve with optional apple peelings and pomegranate seeds if desired.
Note apple juice is not a substitute for fresh apple cider in this recipe