My fall sangria is of course a holiday/fall-inspired red sangria made with Spanish red wine, green apples, oranges, Grand Mariner, maple syrup, fresh rosemary, and cinnamon. It’s a light and refreshing sangria with a subtle touch of sweetness from maple syrup.
this recipe def has a fall feel, but it’s subtle enough to drink on a hot summer day as well.
How to Make Red Sangria
Making sangria is all about soaking red wine, brandy/cognac or orange liqueur, sweetener, and fresh fruit in a pitcher to make a fruity and refreshing wine cocktail. The key is to let your sangria chill in the fridge for 3-4 hours to let the fruit and wine really meld together.
My recipe uses fresh rosemary and whole cinnamon sticks, which really benefits from steeping in the fridge.
What to Put in Fall Sangria
- Red Wine: Red sangria is traditionally made with Spanish red wine. Look for Grenache or Garnacha wines. Pinot noir also works. Don’t break the bank on expensive wine for sangria.
- Brandy: Sangria typically uses brandy or cognac, however, I prefer a Grand Marnier or Cointreau. Grand Marnier is actually an orange liqueur blended with cognac. You can also substitute for a triple sec or another orange liqueur (or a mix of both triple sec and brandy/cognac). Anything orange-flavored works well.
- Fruit: I kept this recipe simple with diced green apples and orange juice. You can also experiment with peaches, strawberries, raspberries, and more. The options are really endless.
- Cinnamon: Cinnamon sticks help to flavor your sangria with a subtle cinnamon flavor. You can step this up even further by garnishing each glass with a touch of ground cinnamon. This is a phenomenal touch, especially to a fall/winter sangria.
- Maple Syrup: I sweeten my sangria with a little real maple syrup. I think it helps to bring out the flavors and also gives it a fall feel. You can also use simple syrup if you prefer.
- Fresh Herbs: Fresh rosemary adds a subtle rosemary taste and aroma that’s perfect for fall. You can leave it out if you’re not a fan. I’ve also seen recipes use fresh mint. Always garnish with a mini sprig of rosemary when serving. It will hit every sip with a nose of rosemary. I could bask in it.
- Soda water: Sangria is usually topped with a soda or soda water for a little extra fizz and to add a little water. I like to use soda water, seltzer, or sparkling water but you can also use sprite or ginger ale. Just note this will add additional flavor and sweetness so choose wisely.
Honestly, my favorite part of sangria is eating the wine-soaked fruit at the bottom of your glass. It’s like candy.
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Fall Sangria Recipe
- Prep Time: 3 hours
- Total Time: 3 hours
- Yield: 8–10 1x
- Category: Cocktail
- Cuisine: Spanish
My fall sangria is made with Spanish red wine, green apples, oranges, Grand Mariner, maple syrup, fresh rosemary, and cinnamon. It’s a light and refreshing sangria with a subtle touch of sweetness from maple syrup.
- 2 bottles red Spanish wine (look for Grenache or Garnacha)
- 1/2 cup Grand Marnier, Cointreau , or triple sec
- 2 green apples, diced
- 1 orange, chopped
- 1/4 cup maple syrup or simple syrup
- 2 sprigs fresh rosemary
- 2 cinnamon sticks
- 12 ounces of Soda water, seltzer, or sparkling water
- Extra rosemary, cinnamon sticks, or ground cinnamon, for garnish
- Combine all ingredients (except the soda water) in a pitcher, stir.
- Chill in the fridge for 3-4 hours to let the flavors meld together.
- Serve sangria over ice and top each with a splash of soda water. Serve with a garnish of fresh rosemary and a pinch of ground cinnamon or a cinnamon stick.
Red sangria is traditionally made with Spanish red wine. Look for Grenache or Garnacha wines. Pinot noir also works. Don’t break the bank on expensive wine for sangria.
- Serving Size: 1 glass
- Calories: 190
- Sugar: 26.4g
- Sodium: 1175mg
- Fat: 0.2g
- Saturated Fat: 0g
- Carbohydrates: 19.4g
- Fiber: 1.9g
- Protein: 0.4g
- Cholesterol: 0mg
Keywords: fall sangria, holiday sangria, sangria recipe, fall spiced sangria recipe
Hi! I made this last Thanksgiving and it was a hit.
I’m making it again this year and I’d like to make it 1 or 2 days before. Will it still be good? Thanks!
Awesome! Yes, I would say 24 hours before would be the sweet spot. May need to top up with some extra wine as it will be absorbed by fruit the longer it sits.