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Fall White Wine Sangria Recipe

This Fall White Wine Sangria soaks crisp Pinot Grigio, apple cider, apple brandy, and Cointreau with apple, pear, citrus, and fresh cranberries for a pitcher built for Thanksgiving. Mix it up to four hours ahead and top each glass with club soda for a bright, lively pour.
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Fall white wine sangria in a ribbed stemmed glass with an orange slice, apple, cranberries and cinnamon sticks, a fruit-filled pitcher behind it.
Prep Time:15 minutes
Chill Time:2 hours
Total Time:2 hours 15 minutes

Equipment

  • Large glass pitcher at least 80 ounces
  • Long-handled spoon
  • Cutting board and knife

Ingredients

  • 1 (750 ml) bottle dry white wine such as Pinot Grigio
  • 2 cups apple cider sweet, unfiltered
  • ¼ cup apple brandy
  • ¼ cup Cointreau
  • 2 tablespoons fresh lime juice
  • 1 apple cored and thinly sliced
  • 1 pear cored and thinly sliced
  • 1 orange thinly sliced into wheels
  • 1 lime thinly sliced into wheels
  • ½ cup fresh cranberries
  • 2 cinnamon sticks
  • 1 to 2 ounces chilled club soda per glass
  • ice for serving

Instructions

  • Add the apple, pear, orange wheels, lime wheels, cranberries, and cinnamon sticks to the pitcher.
  • Pour in the apple cider, apple brandy, Cointreau, and lime juice. Stir thoroughly.
  • Add the white wine and stir to combine.
  • Cover and refrigerate at least 2 hours, or up to 4 hours.
  • Stir. Fill wine glasses with ice, divide the sangria and fruit among them, and top each with 1 to 2 ounces of chilled club soda just before serving.

Notes

Use sweet, unfiltered apple cider, not apple cider vinegar. Apple juice works but tastes lighter.
Too sweet? Add more lime. Too tart? Add a splash more cider.
Store leftovers covered in the fridge up to 2 days, best within 24 hours. Remove the orange and lime wheels before storing overnight.
Servings: 6 servings