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+ servings

fall sangria

sara rose : a flavor journal.
fall sangria is full of fall spice and fruits, and sweetened with a touch of honey. enjoy the pear, apple, and cinnamon fragrances as you indulge!
4.58 from 38 votes
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine American
Servings 4


  • 2 red delicious apples cored then finely sliced
  • 1 Anjou pear cored then finely sliced
  • 1/2 large orange sliced
  • 2 cinnamon sticks
  • 2 Tbsp. honey
  • 1/4 cup apple brandy
  • 1 750 ml bottle white wine I used pinot grigio
  • club soda for serving


  • Combine fruits, cinnamon sticks, and honey into a large, sealable glass container.
  • Pour in white wine and apple brandy. Using a long, wooden spoon, mix all ingredients together so the fruits separate. Seal container and store in the refrigerator for a least 24 hours, up to 72 hours.
  • Strain through a fine mesh strainer, and pour into a glass of finely crushed ice. Top with a splash (about 2-3 Tbsp.) of club soda, then give a quick stir with a cinnamon stick.
  • Garnish with the cinnamon stick and thin apple slices.
  • Cheers!


I recommend using a fairly neutral bottle of white wine. I used pinot grigio, because it tends to have more fruit-forward flavors, but doesn't overpower your palate with butter and oak (like Chardonnay), or citrus / grapefruit / etc. (like Sauvignon Blanc). Use whichever you prefer, but this is my recommendation if you are considering your options!
Keyword fall sangria
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