The first thing I crave when the leaves start changing colors is apple cider. Even better when it’s part of a fabulous cocktail. Any sangria requires a little preparation because it really needs to sit overnight, so it may not be the thing to whip out at the last minute when friends stop by, but then again, if you just always keep some in the fridge in the fall, maybe it is. haha.

This is a great recipe to use that mandoline slicer I mention in my Ratatouille recipe too so that you get nice, thin slices of apples, which look gorgeous in the pitcher. Speaking of, you will need a great pitcher for this - I like this big glass one and this gorgeous plastic set.

Like most of my recipes, this is an easy one to customize with what you have on hand. I use apples and pears here, but you can definitely try it with other fruit - oranges, berries, etc.

Fall Apple Sangria

Ingredients

1-2 Apples (Pink Lady or Honeycrisp are best) sliced thinly
1-2 Pears (use a ripe, but still firm one) sliced thinly
2 Cinnamon sticks
2 cups Spiced Apple Cider
1 bottle light and crisp white wine - Like a pinot grigio, dry white blend, even a dryer chenin blanc, etc.
Other things you can try adding: star anise, cloves, vanilla bean, a few shots of apple brandy/Calvados, etc.
Prosecco, champagne, or sparkling water for serving
Rosemary sprigs for garnish

To Make

Pour wine into a pitcher. Add apple cider, cinnamon sticks (or any other whole spices or liquors you are adding), and stir. Add sliced fruit and gently stir.
Put the pitcher in the fridge for at least 4 hours, but overnight is best.
To serve, add a small handful of ice to a glass. Fill halfway with sangria. Top with the sparkling beverage of your choice and a sprig of rosemary. Enjoy by a cozy fire.