If you’re looking for a signature fall cocktail, Honeycrisp apple sangria is your answer. You’ll love the combination of red wine, brandy, cinnamon, cider, and sweet Honeycrisp apples—it’s THE drink to make this season. I recommend making this big-batch cocktail ahead of time, so the flavors have time to mingle before your guests do!
I originally published this recipe in 2014 (they’ve stood the test of time!) and have since added new photos and a few more success tips.
What IS it about Honeycrisp apples? If it’s not their explosive crunch that reels you in, it’s their unbeatably sweet, yet tart flavor—and all that juice. These juicy apples are the star of today’s sangria recipe. We’re combining all of our favorite fall flavors into one delicious cocktail.
Warning: this stuff disappears quickly.
One reader, Carol, commented:“Just made this recipe last evening for our Oktoberfest neighborhood party. Let it muddle overnight and I used plain old brandy, not flavored. The cinnamon stick gave it a great little spiced flavor. Loved it!★★★★★”
One reader, Rebecca, commented:“I have made this 4 times over the last year so I figure it’s time to comment. I lovelovelove this recipe. I like to add extra orange slices, and I always use tempranillo for the wine. Thank you for this gem of a recipe! ★★★★★”
Reasons to Love Honeycrisp Apple Sangria
Naturally sweet—no sugar or sweeteners needed
Flavors of red wine, apple cider, citrus, cinnamon, and Honeycrisp apples in every sip
Perfect make-ahead big-batch cocktail for when you’re hosting guests
Wonderful drink for those crisp fall weekends, when the temperature has started to dip but you’re *not quite* ready for hot apple cider.
Key Ingredients You Need
Apple Cider: Apple cider sweetens the sangria, so no additional sugar is needed. (The seasonal fresh unfiltered apple drink, not the alcoholic kind, and not the vinegar.) You can use homemade apple cider if you can’t find it in the store or at a farm market. And if you have leftovers, try my baked apple cider French toast for breakfast.
Brandy, Orange Juice, & Lemon Juice: These are flavorful additions for a truly spectacular sangria. An apple brandy is fabulous here.
Apple & Orange Slices: Tart, bright oranges are the perfect companion to sweet Honeycrisp apples.
Cinnamon Sticks: When made without cinnamon sticks, I found that this apple sangria lacked the true fall flavor that only cinnamon can provide. Pick up a few extra cinnamon sticks as garnish. They come in handy if you’re making pumpkin coffee creamer, too.
Club Soda: Add a touch of club soda right before serving. Club soda gives the Honeycrisp apple sangria a little fizz. Avoid sweetened carbonated drinks like 7-up, tonic, or Sprite, as these could make the sangria too sweet.
Cinnamon-Sugar: For an optional garnish, dip the rim of each glass into a cinnamon-sugar mixture. It’s an extra step but it’s sparkly, sweet, and simple, and makes each glass look extra special.
Plus red wine: And, of course, you need red wine, which serves as the base of this sangria recipe. See below for some suggested varieties. If you prefer white wine, try this apple cider autumn sangria.
Best Red Wine for Seasonal Apple Sangria
What kind of red wine tastes best in this apple sangria? The wine you use doesn’t have to be fancy or expensive—you’re adding so many other flavors to it that you won’t be able to taste the finer nuances.
An affordable, light-bodied red table wine works great for sangria. A Spanish red such as tempranillo or garnacha is a classic choice, but I’ve also made this apple sangria with pinot noir, malbec, and various red blends. You simply want a red wine that’s fairly dry, light, and fruity.
Favorite Make-Ahead Fall Cocktail
The best part about sangria is that it’s the ultimate make-ahead cocktail. It’s supposed to be made ahead of time so the flavors can balance and the fruit can infuse its juices. I recommend keeping the sangria in the refrigerator for at least 6–8 hours (a full day is best!) before serving. The longer the sangria sits before drinking/serving, the better. I usually make it in the morning before I need it in the evening, but making it the night before yields incredible results.
NOTE: Add the club soda right before serving. If added ahead of time, the soda will lose its fizz. This addition will give the sangria a little pop and brighten everything up; the sangria tastes like it’s missing something without it.
Other Ways to Use Honeycrisp Apples
If you have extras on hand, try these recipes:
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Honeycrisp Apple Red Sangria
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
Author: Sally
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:6 hours
Yield:1.5 quarts; serves 6-8
Category:Drinks
Method:Mixing
Cuisine:American
Description
You’ll love the combination of red wine, brandy, cinnamon, cider, and sweet Honeycrisp apples in this signature fall cocktail—it’s THE drink to make this season. I recommend making a pitcher ahead of time, so the flavors have time to mingle before your guests do! For a white wine version, try this apple cider autumn sangria.
Optional Cinnamon-Sugar Rim
Instructions
Place the cinnamon sticks, apples, and orange slices in a large 2-quart pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6–24 hours. Taste; if you’d like it to be sweeter, add 1–2 Tablespoons granulated sugar, honey, or agave.
If you’d like a cinnamon-sugar rim, mix the sugar and cinnamon together and pour onto a plate. Moisten the rim of your wine glasses with water, turn the glass upside down, then coat the rim in the cinnamon-sugar mixture. Pour or ladle in the sangria with fruit and add a splash of club soda (the unsweetened fizz is wonderful). Garnish with a cinnamon stick, if desired. Cheers!
Notes
Make Ahead Instructions: Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.
Special Tools (affiliate links): Large Pitcher | Wooden Spoon
Red Wine to Use: The wine you use doesn’t have to be fancy or expensive—you’re adding so many other flavors to it that you won’t be able to taste the finer nuances. An affordable, light-bodied red table wine works great for sangria. A Spanish red such as tempranillo or garnacha is a classic choice, but I’ve also made this apple sangria with pinot noir, malbec, and various red blends. You simply want a red wine that’s fairly dry, light, and fruity.
Can I Make This With White Wine? Yes, feel free to replace the red wine with a fairly dry, light, and fruity white wine. I also have a separate recipe for apple cider white sangria.
Apple Cider: You can make your own homemade apple cider or buy an unfiltered version from the store or farm market—it will be in the refrigerator section. Do not use hard cider (alcoholic drink) or apple cider vinegar.
Brandy to Use: An apple-flavored or ginger-flavored brandy is fantastic in this sangria. If you want to skip the brandy, you can replace with triple sec or add more apple cider.
Ice: Feel free to add ice to your glasses of sangria. Don’t add it directly to the pitcher—this waters the sangria down.
