As much as I love classic sangria, I’m a firm believer that cinnamon can make just about anything taste better. And, since fall calls for cinnamon everything and apple trees grow like weeds this time of year, I thought it’d be fun to share my famous cinnamon apple sangria in today’s post! This easy red wine sangria adds a sweet and spicy twist to traditional red wine sangria, and it can be prepped up to three days in advance, which is great for fall hostesses! Keep reading for the step-by-step easy fall sangria recipe. I’ve also included a video tutorial and nutritional information down below!

Cinnamon Apple Fall Sangria

I want to mention that this easy fall sangria recipe should technically be broken up into two parts– the cinnamon simple syrup recipe and the fall sangria recipe itself. I’m breaking down both the ingredients and actual recipe instructions into two sections. I know it can be annoying hopping back and forth from section to section, so I included a cohesive printable recipe card at the bottom of this post!

Ingredients

Here’s everything you’ll need to serve 8-10 people–

Cinnamon Simple Syrup Ingredients

• 1 cup granulated sugar
• 5 cinnamon sticks

Apple Cinnamon Sangria Ingredients

• 1.5L red wine– I find the best red wine for fall sangria is either affordable Cabernet Sauvignon or a cheap red blend. Also, for reference, 1.5L of wine equals 2 standard bottles or 1 Magnum bottle (I looked it up online, and that’s really its name).
• 1 1/2 cups sweet apple cider
• 3/4 cup brandy– I use E & J Brandy, although any affordable brandy will do.
• 1/2 cup homemade cinnamon simple syrup– Recipe to follow!
• 5 soaked cinnamon sticks– These’ll come from the cinnamon simple syrup.
• Red apple, chopped or sliced– Honeycrisp, Gala, Red Delicious– any of them will work. My personal favorite is Fuji, though. 
• Granny Smith apple, chopped or sliced– Granny Smiths are hands down my favorite sangria apples. They’re the perfect tart compliment to the sweetness of red wine. 
• Red pear, chopped or sliced– If you can’t find a red pear, either double up on the green D’Anjou pears or grab a Bosc pear. 
• Green pear, chopped or sliced– I know there are a few kinds of green pears, but my favorite is D’Anjou. They’re so sweet and can be found pretty much anywhere this time of year. 
• Orange, sliced and halved

Easy Fall Sangria Recipe

Homemade Cinnamon Simple Syrup Recipe

First, four or more hours before starting the sangria, combine the sugar and 1 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved– about five minutes. 

Next, transfer the simple syrup to a mason jar (or any other heat-safe jar with a lid) and add the cinnamon sticks. Be sure to cover the top securely with a lid and let chill in the refrigerator anywhere from 4-48 hours. Note that the longer the mixture sits, the more intense the cinnamon flavor.

Finally, once soaked, fish out the cinnamon sticks and set them aside for the sangria.

Easy Fall Sangria Recipe

I love this recipe so much– primarily because it’s so darn easy. I recommend doing a little bit of prep work while the cinnamon simple syrup sets, though. This recipe calls for chopped pears, apples, and oranges, so I like to do that while I wait.

Once the syrup’s ready, combine the red wine, apple cider, brandy, cinnamon simple syrup, soaked cinnamon sticks, and fruits in a large container with a lid. Refrigerate for a minimum of 4 hours and a maximum of 72 hours.

After four hours, transfer the sangria to a pitcher (or keep it in the container and/or beverage dispenser) and pour it into sangria glasses. Scoop some fruit into each glass and serve it chilled. Just a note— some people like it over ice and others don’t. I personally do not, but to each their own!

Fall Sangria Subtitution Ideas

This fall sangria recipe is my favorite because (A) it’s delicious and (B) it’s pretty much impossible to mess up. You can swap out fruit or add additional spices or whatever you like. Just keep trying until you find the perfect combo for you– because trust me, you’ll want to make this multiple times throughout the season. After all, multiple batches equal multiple opportunities for exploring!

Here are a few substitutions that I’ve played around with and enjoyed, although my favorite’s definitely still the original method– 

• If you prefer a fruitier taste, substitute 1/4 cup plus 2 tablespoons of apple brandy and 1/4 cup plus 2 tablespoons of pear brandy for traditional brandy.
• Another option is to drop the brandy altogether and use apple bourbon instead. It’s totally up to you, and I recommend playing around with the recipe to see just how much flavor and spice you like.
• Similarly, if you love the taste of cinnamon, double the simple syrup from 1/2 cup to 1 cup. Conversely, if you don’t like sweetness, you may want to reduce the amount of cinnamon simple syrup to 1/4 cup. I find 1/2 cup to be a crowd-pleasing compromise, though!

Apple Cinnamon Fall Sangria

Yield: 8-10 glasses

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 30 minutes

This cinnamon apple fall sangria is the perfect combination of sweet and spicy! Made with red wine, brandy, sweet apple cider, and a mixture of cinnamon, apples, pears, and oranges, this red wine sangria is guaranteed to be a hit at any fall gathering!

Print

Ingredients

• 1 cup granulated sugar
• 5 cinnamon sticks
• 1.5L Cabernet Sauvignon
• 1 1/2 cups sweet apple cider
• 3/4 cup brandy
• 1/2 cup cinnamon simple syrup (recipe to follow)
• 5 soaked cinnamon sticks (from cinnamon simple syrup)
• Red apple, chopped or sliced
• Granny Smith apple, chopped or sliced
• Red pear, chopped or sliced
• Green pear, chopped or slice
• Orange, sliced and halved

Instructions

Cinnamon Simple Syrup

1. 4+ hours before starting the sangria, combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat. Cook until the sugar is completely dissolved.
2. Transfer the simple syrup to a mason jar, add the cinnamon sticks, and let chill in the refrigerator for a minimum of 4 hours and a maximum of 48 hours. Note that the longer the mixture sits, the more intense the cinnamon flavor.
3. Once soaked, remove the cinnamon sticks and set them aside for the sangria.

Easy Fall Sangria

1. Combine the red wine, apple cider, brandy, cinnamon simple syrup, soaked cinnamon sticks, and chopped or sliced fruits in a large container with a lid. Refrigerate for a minimum of 4 hours and a maximum of 72 hours.
2. Transfer the sangria to a pitcher (or keep it in the container and/or beverage dispenser) and pour it into sangria glasses. Scoop some fruit into each glass and serve chilled.

Notes

Just a note— some people like this fall red sangria over ice and others don’t. I personally don't, but to each their own!

If you aren’t a fan of sweetness, reduce the amount of cinnamon simple syrup to 1/4 cup. Conversely, if you love cinnamon, you may want to double the amount to 1 full cup.

You can also sub out the traditional brandy for 1/4 cup plus 2 tablespoons of apple brandy and 1/4 cup plus 2 tablespoons of pear brandy for a fruitier taste.

Nutrition Information

Yield 10Serving Size 1
Amount Per ServingCalories 353Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 4mgCarbohydrates 60gFiber 6gSugar 46gProtein 1g

Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.

 More Fall Cocktails to Try

If you loved this apple cinnamon sangria recipe, I’m confident you’ll love these easy fall cocktail recipes, too–

• Spiced Apple Cider Hot Toddy– This spiced apple cider hot toddy recipe combines all the best things about fall in one glass! Made with bourbon, spiced apple cider, and a handful of spices, it’s the perfect drink for warming up on a cold fall night.
• Black-Eyed Rye– This is a chilled fall cocktail, but don’t let that deter you! It’s probably my favorite on this list (still trailing slightly behind this fall sangria, though). The Black-Eyed Rye, which is a fun take on the Black-Eyed Susan, is a must-try Rye whiskey cocktail for blackberry and ginger beer lovers! 
• Homemade Mulled Wine– Using coconut sugar instead of granulated, this paleo and completely gluten-free mulled wine recipe is super simple and guaranteed to be a hit for ALL the guests at your next cozy gathering!
• Apple Cider Bellinis– Made with fresh apple cider, Cointreau, and real maple syrup, these apple cider bellinis combine all the best things about fall in a flute! This sweet and crisp champagne cocktail is super simple and perfect for fall parties, particularly Thanksgiving dinner!

Also, I know it’s not a cocktail, but this cinnamon apple pear-infused water is seriously delish (and detoxifying)! It’s one of my favorite non-alcoholic treats that uses up leftover fall fruit.
 
 

Thanks so much for reading, y’all! What kind of fun fall drinks are you mixing up this year? We’re in for a cold winter, so I can use all the warm cocktail recommendations I can get. Also, please don’t hesitate to let me know if you have any problems with this apple cinnamon sangria recipe or any of my others. I love hearing from you guys, and I’m happy to help! 

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