Fall Sangria

published Oct 2, 2021
Fall Sangria Recipe

The secret to this ultimate make-ahead cocktail is peak-season fruit.


Prep10 minutes to 15 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Sangria with apples, oranges, amd spices in a clear glass with a cinnamon stick, with another sangria glass nearby, and a part of a whole apple, and orange cut in half also nearby.
Credit: Perry Santanachote

Sangria, a fruity wine punch, is a festive concoction that you can enjoy any time of the year. As long as you use peak-season fruit, there’s really no wrong way to make it. In autumn, we says goodbye to stone fruits and berries and welcome an abundance of apples, pears, and citrus.  

This is the ultimate make-ahead cocktail. Everything except the garnishes are chopped and mixed the day before so the fruit has ample time to soak up the booze — which means happy hour is a truly hands-off affair. Cheers to that!

Should I Use White Wine or Red Wine in Fall Sangria?

We opted for the less traditional white wine in this sangria recipe, but red wine (such as a Spanish Tempranillo or Pinot Noir), would be a totally acceptable substitute. Opt for a light- to medium-bodied red wine. Also feel free to swap out other dry white wines, such as Sauvignon Blanc or Riesling.

What Fall Fruits to Include in Fall Sangria

Fruits that are in season during the fall and would make great sangria include the following:

  • Apples
  • Pears
  • Oranges
  • Pomegranates
  • Cranberries
  • Grapes
  • Kumquats
  • Persimmons

Do I Include Hard Alcohol in Sangria?

In addition to wine, sangria usually has a spirit in it, such as brandy, rum, cognac, or liqueur. For a sangria with less alcohol content, just leave them out. 

Credit: Perry Santanachote

How Can I Make a Virgin Fall Sangria?

Instead of wine and alcohol, mix up a concoction of fruit juices — apple, grape, pear, pomegranate, or cranberry — that tastes good to you. Then add a little apple cider vinegar or kombucha and water to cut the sweetness. 

Fall Sangria Recipe

The secret to this ultimate make-ahead cocktail is peak-season fruit.

Prep time 10 minutes to 15 minutes

Serves 8

Nutritional Info


  • 2

    medium Honeycrisp apples, divided

  • 1

    medium Bartlett pear

  • 2

    medium oranges, divided

  • 1

    medium lemon

  • 1

    medium lime

  • 1 (1-inch) piece


  • 1 (750-milliliter) bottle

    pinot grigio

  • 1 cup

    apple juice

  • 1/3 cup

    apple brandy

  • 1/4 cup


  • 2

    cinnamon sticks, plus more for garnish

  • 4

    whole cloves

  • Ice

  • 2 cups

    chilled ginger beer

  • Fresh rosemary sprigs, for garnish


  1. Prepare the following, adding each to a large pitcher as you complete it: Peel, core, and dice 1 of the Honeycrisp apples and 1 Bartlett pear; cut 1 of the medium oranges, 1 medium lemon, and 1 medium lime into quarters; cut 1 (1-inch) piece ginger crosswise into 1/8-inch-thick slices.

  2. Add 1 (750-ml) bottle pinot grigio, 1 cup apple juice, 1/3 cup apple brandy, 1/4 cup pisco, 2 cinnamon sticks, and 4 whole cloves. Refrigerate for at least 6 and up to 24 hours.

  3. Remove and discard the orange, lemon, lime, and ginger. Core and thinly slice the remaining 1 Honeycrisp apple. Peel and thinly slice 1 orange. Add the apple and orange to the sangria.

  4. Fill wine glasses with ice. Pour in the sangria (including fruit) until 3/4 full. Top off each glass with ginger beer. Garnish with cinnamon sticks and fresh rosemary sprigs.

Recipe Notes

General tip: Freeze leftover wine in ice cube trays and use the frozen wine cubes in your next sangria.

Make ahead: Sangria can be made up to 1 day ahead and refrigerated in the pitcher. Wait to add the ginger beer right before serving.