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Light Caramel Apple Sangria with Cinnamon – Easy Fall Cocktail

light caramel apple sangria with cinnamon - featured image
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This Light Caramel Apple Sangria with Cinnamon is a crisp, refreshing fall cocktail that balances sweet apple, warm cinnamon, and a whisper of caramel without being overly sugary. It’s quick to make, uses simple ingredients, and is perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1/2 cup water
  • 1/2 cup coconut sugar (or brown sugar)
  • 2 cinnamon sticks (preferably Saigon cinnamon)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 bottle (750 ml) dry Pinot Grigio or Sauvignon Blanc
  • 1 1/2 cups unsweetened apple cider
  • 1/4 cup brandy (optional)
  • 1 large Honeycrisp apple, cored and thinly sliced
  • 1 large Granny Smith apple, cored and thinly sliced
  • 1/2 cup fresh pomegranate arils (optional)
  • Sparkling water or club soda, for serving (about 1/2 cup per glass)
  • Ice cubes
  • Extra cinnamon sticks (for garnish)
  • Thin apple slices (for garnish)
  • Optional: sugar-free caramel sauce (for garnish)

Instructions

  1. Make the Cinnamon-Caramel Syrup: In a small saucepan, combine 1/2 cup water and 1/2 cup coconut sugar. Add the 2 cinnamon sticks. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 8-10 minutes until sugar is dissolved and liquid is slightly reduced. Remove from heat, stir in 1 teaspoon vanilla extract and a pinch of sea salt. Let cool completely (about 20 minutes at room temperature or 10 minutes in the fridge). Remove cinnamon sticks or leave them in for extra flavor.
  2. Prep the Fruit: While syrup cools, core and thinly slice the apples (leave skin on for color and texture). If using pomegranate arils, remove them from the fruit. Place all fruit in a large pitcher.
  3. Maceration: Pour the cooled cinnamon-caramel syrup over the sliced apples and arils. Gently stir to coat. Let sit for at least 15 minutes (30 is better) to draw out juices and infuse flavor.
  4. Build the Sangria Base: Pour the entire bottle of white wine over the macerated fruit. Add 1 1/2 cups apple cider and 1/4 cup brandy (if using). Stir gently to combine. Taste and adjust sweetness if needed (add more syrup if too tart, or a squeeze of lemon if too sweet).
  5. Chill: Cover the pitcher and refrigerate for at least 2 hours, preferably overnight, to let flavors meld.
  6. Serve: Fill glasses halfway with ice. Pour sangria base over ice, filling each glass about two-thirds full. Top with a splash of sparkling water or club soda (about 1/2 cup per glass). Stir gently.
  7. Garnish and Enjoy: Add a fresh cinnamon stick, a thin apple slice on the rim, and a few pomegranate arils to each glass. Optionally, drizzle a tiny bit of sugar-free caramel sauce over the ice. Serve immediately.

Notes

Don’t skip the maceration step—it deepens the flavor. Use a dry, crisp white wine to balance the sweetness. The syrup can be made ahead and stored in the fridge for up to 2 weeks. For a lower-alcohol version, skip the brandy. The sangria base (without sparkling water) keeps in the fridge for up to 3 days; flavor improves after 24 hours.

Nutrition

Keywords: sangria, apple sangria, caramel apple sangria, fall cocktail, easy sangria, white wine sangria, cinnamon sangria, holiday drink

Find it online: https://dahliadishes.com/light-caramel-apple-sangria-with-cinnamon-easy-fall-cocktail/