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Easy Caramel Apple Sangria with Cinnamon Sticks: The Best Fall Drink

Easy Caramel Apple Sangria with Cinnamon Sticks - featured image
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This Easy Caramel Apple Sangria with Cinnamon Sticks is the perfect fall drink—simple to make with crisp white wine, fresh apples, caramel sauce, and warm spices. It’s a crowd-pleasing, make-ahead cocktail that tastes like autumn in a glass.

Ingredients

Scale
  • 1 bottle (750 ml) Pinot Grigio or Sauvignon Blanc
  • 1 cup caramel sauce (e.g., Smucker’s or Hershey’s)
  • 1/2 cup apple brandy or Calvados (optional, e.g., Laird’s)
  • 2 cups apple cider (unfiltered preferred)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 Honeycrisp apples (or Fuji or Gala)
  • 1 Granny Smith apple
  • 1 Bosc pear (optional)
  • 3–4 cinnamon sticks (plus extra for garnish)
  • 2–3 star anise pods
  • Fresh apple slices for garnish
  • Optional: fresh rosemary sprigs

Instructions

  1. Wash and core the apples. Leave the skin on. Cut into thin wedges, about 1/4-inch thick. If using the pear, cut the same way. Toss the fruit with the lemon juice to prevent browning. Set aside.
  2. Spoon the caramel sauce into a microwave-safe bowl and heat for 10-15 seconds until loose enough to pour easily.
  3. In a large pitcher (at least 2-quart capacity), combine the white wine, apple cider, apple brandy (if using), and warmed caramel sauce. Stir gently until the caramel is mostly incorporated.
  4. Add the apple and pear slices, cinnamon sticks, and star anise pods. Stir gently to distribute.
  5. Cover the pitcher and refrigerate for at least 4 hours, preferably overnight.
  6. About 30 minutes before serving, remove the pitcher from the fridge and let it sit at room temperature. Slice a fresh apple into thin rounds for garnish.
  7. Fill each glass about 3/4 full with sangria, including some fruit and a cinnamon stick. Garnish with a fresh apple slice and a rosemary sprig if desired. Optionally, drizzle a little caramel around the inside of the glass before pouring.
  8. Serve chilled. Add ice to individual glasses if desired, but not to the pitcher to avoid dilution.

Notes

For best flavor, make the sangria a day ahead and refrigerate overnight. Remove the fruit after 24 hours if not serving all at once to prevent mushiness. Use a crisp, dry white wine—not sweet. Avoid ground cinnamon; use sticks only. The leftover fruit is delicious over vanilla ice cream or yogurt.

Nutrition

Keywords: caramel apple sangria, fall sangria, white wine sangria, apple cider sangria, cinnamon sticks, easy sangria recipe, fall cocktail

Find it online: https://dahliadishes.com/easy-caramel-apple-sangria-with-cinnamon-sticks-the-best-fall-drink/