Tart, fruity, and loaded with fall flavors, this apple cider sangria is the perfect drink for a holiday party. It’s rich and sweet, with just a hint of sourness and spiciness, and a good kick of booze! 

Two glasses of sangria with chunks of apple, cranberries, and pieces of pomegranate, with cinnamon sticks in them, next to bowls of pomegranate arils, with a pitcher in the background.

Every year, I get excited when fall and winter show up, and I get to start making cold-weather recipes. There’s something so magical and cozy about the food we eat during the coldest months, and that’s especially true of festive holiday food and drinks. As soon as the weather drops, I start to think about making this apple cider sangria recipe, which is the perfect boozy drink for autumn and winter. 

This fall sangria recipe is loaded with not just apple cider, but also crispy apples, cranberries, and pomegranate arils. The fruit makes the cocktail fresh, tart, and refreshing, while the wine, rum, and cinnamon make it rich, cozy, and comforting. It’s the ultimate drink to make for a festive holiday party. 

Why You’ll Love Apple Cider Sangria

This fruity and smooth fall sangria is always a hit when I serve it. Here’s why I know you’ll love this recipe as much as I do.

  • Quick. A lot of fancy mixed drinks take a lot of work or require specialty ingredients. But this festive apple cider sangria is straightforward and easy to make. It only takes 15 minutes to make, and the recipe couldn’t be more simple. 
  • Full of fall flavors. This sangria is boozy autumn in a glass. It has almost every sweet fall flavor imaginable, from apples to cranberries to cinnamon. There’s no better way to ring in the fall than with a big glass of this refreshing wine cocktail. 
  • Perfect for parties. The only problem with this recipe is that if you serve it at a party it might disappear in a matter of minutes. This fall sangria is such a crowd-pleaser, so you’ve got to serve it if you’re hosting a fall or winter event … just make sure to make a big batch! 
  • Better and cheaper than store-bought. I used to buy store-bought mixed drinks, especially when I threw parties. But I found that they’re usually not very good, as most of them are overly sweet and taste artificial. And on top of that, they’re usually super expensive! This homemade apple cider sangria is so much more delicious than anything you’ll find at the store, and it’s cheaper, too. 
  • Easy to scale. Like I said, if you serve this at a party, it will probably disappear in a second. So I recommend making a double or triple batch if you have a lot of people drinking this fall sangria. Thankfully this recipe is so easy to scale up, and it doesn’t take any additional time or effort. 
Overhead view of a glass pitcher of sangria filled with apple chunks, pomegranate arils, and cranberries.

What is Sangria?

Sangria is a wine punch that is originally from Spain and Portugal. There are lots of different variations of sangria, but it always includes soaking some fruit in wine. There’s usually a spirit added to the punch, so sangria is more alcoholic than a glass of wine would be. 

Notes on Ingredients

Here’s the list of ingredients you’ll need to make this refreshing cranberry apple sangria. Make sure to check out the recipe card at the end of the article to see the exact amounts for each ingredient. 

  • Coconut sugar – Cane sugar also works fine.
  • Water – Make sure to use filtered water.
  • Apples – I recommend using one Granny Smith apple and one Gala or Honeycrisp apple, but you can use whatever good quality apples are in season at your grocery store.
  • Pomegranate arils 
  • Cranberries – It’s best to use fresh cranberries, but frozen ones will also work.
  • Cinnamon sticks
  • Red wine – You can use any kind of red wine, but for the best results use a nice bottle of Spanish wine, like grenache or tempranillo. 
  • Apple cider – Use sweetened apple cider for this recipe.
  • Rum – I recommend gold rum, but light or dark rum will work. You can also use bourbon if you prefer. 

How to Make Fall Apple Cider Sangria

Here’s how to make this quick and easy festive fall sangria recipe. It barely takes any time or effort! 

  • Make simple syrup. Add the water and sugar to a pot and stir to combine. Place over high heat until the mixture comes to a boil. Boil for about 1 minute, then set aside to cool. 
  • Mix the ingredients. While the simple syrup cools, add all the other ingredients to a pitcher and stir to mix.
A bottle of wine being poured into a pitcher of sangria with pieces of apple, cranberries, and pomegranate arils.
  • Sweeten. Add the simple syrup and stir to combine.
  • Chill. You can drink the sangria right away, but for best results let it sit in the fridge for at least 4 hours so the flavors can meld. This will also make the sangria cold so it will be more refreshing. 

Tips for Success 

This simple and cozy apple sangria recipe is fool-proof, but here are a few tricks and tips to help you when you make it.

  • Adjust the sweetness. Some people like their sangria to be super sweet, like a dessert drink. And some people like it to be a little bit stronger. Adjust the amount of simple syrup you use based on what type of sangria you like. The sweetness of the apples and the apple cider will also impact how sweet the wine punch is.
  • Use crisp apples. For the best fall sangria, make sure to use apples that are fresh and crisp, not old and mushy. If the apples are mushy, they’ll start to disintegrate in the sangria, which can impact the texture. Crisp apples are also a lot more delicious, and the fruit in the sangria is great for eating! 
  • Serve with cinnamon sticks. I like to serve glasses of sangria with a piece of cinnamon sticking out of it. It’s a festive touch, and the cinnamon stick can be used like a straw. It also makes the drink smell even more autumnal and spicy. 
  • Add more fruit. There’s no limit to how much fruit you can put in sangria. If you want to add other fall fruits, like peaches, oranges, or berries, feel free. 
  • Save the simple syrup. You might have leftover simple syrup after making this recipe. If you do, don’t throw it away! Store the syrup in an airtight container and it will last in the fridge for up to a month. It’s a great ingredient to have around when making cocktails. 
Overhead view of two glasses of sangria filled with apples, cranberries, and pomegranate arils, with cinnamon sticks sticking out, next to two bowls of pomegranate arils.

Can I Make This Fall Sangria in Advance?

Not only can you make apple cider sangria in advance, but I recommend it! I always make my sangria at least 4 hours in advance, so that the flavors can meld together in the fridge. But it’s even better if you let the punch sit in the fridge overnight, where the fall flavors will get stronger and more complex. As long as you store the sangria in an airtight container, it will last in the fridge for 5 days. However, I recommend removing the fruit after 2 days, or else it will get too mushy. 

Side view of two tall glasses of sangria with cinnamon sticks, apple chunks, cranberries, and pomegranate arils, next to a bowl of pomegranate arils, with a bowls of sangria in the background.

More Sangria Recipes to Try

If you love refreshing and smooth sangria as much as I do, then you’ve got to try some of my other favorite recipes. Here are a few more sangrias that I think you’ll really enjoy. 

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Two glasses of red wine sangria on orange cloth.

Fall Apple Cider Sangria Recipe

This easy apple cider sangria is tart, fresh, sweet, spicy, and full of your favorite fall flavors. It's easy to make, and perfect for a holiday party.
5 (from 6 ratings)


  • ¼ cup coconut sugar, or cane sugar
  • ¼ cup water
  • 1 Granny Smith apple, cored and cubed
  • 1 Gala or Honeycrisp apple, cored and cubed
  • cup pomegranate arils
  • ½ cup fresh cranberries
  • 3 cinnamon sticks
  • 1 bottle red wine, preferably Spanish
  • 2 cups sweetened apple cider
  • ½ cup rum, or bourbon


  • Add the water and sugar to a pot and stir together.
  • Place the pot over high heat and bring to a boil. Boil together for about one minute to make a simple syrup, then set aside to cool.
  • While the simple syrup cools, add the rest of the ingredients to a pitcher or jug and mix together.
  • Add the simple syrup to sweeten the sangria, and stir to combine.
  • Cover the sangria and place it in the fridge for at least 4 hours, and up to overnight.


  • Sangria can be made up to 5 days in advance as long as it’s stored in an airtight container in the fridge. Remove the fruit after 2 days so it doesn’t get mushy.
  • Serve with cinnamon sticks for straws to make the sangria extra festive. 
Calories: 179kcal, Carbohydrates: 23g, Protein: 4g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Cholesterol: 9mg, Sodium: 25mg, Potassium: 305mg, Fiber: 2g, Sugar: 15g, Vitamin A: 35IU, Vitamin C: 4mg, Calcium: 32mg, Iron: 1mg

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