Sweet-Spicy Cinnamon Apple Autumn Sangria Recipe Print

Cinnamon Apple Autumn Sangria

If you’re looking to entertain this fall, here’s a sweet and spicy cinnamon apple autumn sangria recipe that everyone will be asking about. Made with brandy, apple cider, and a mixture of cinnamon, apples, pears, and oranges, this is a more flavorful adaption of Bobby Flay’s original fall sangria recipe. Double or triple all quantities for parties or large gatherings.



For the sangria

  • 2 bottles Cabernet Sauvignon
  • 1 1/2 cups sweet apple cider
  • 3/4 cup brandy
  • 1/2 cup cinnamon simple syrup (recipe to follow)
  • 2 soaked cinnamon sticks (from cinnamon simple syrup)
  • 1 red apple (gala, red delicious, cortland, etc), chopped or sliced
  • 1 Granny Smith apple, chopped or sliced
  • 1 red pear, chopped or sliced
  • 1 green pear, chopped or sliced
  • 1 orange, sliced and halved

For the simple syrup

  • 1 cup granulated sugar
  • 5 cinnamon sticks


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 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 aside for the sangria.

Apple Cinnamon Autumn Sangria

  1. Combine the wine, apple cider, brandy, Cinnamon Simple Syrup, soaked cinnamon sticks, and chopped or sliced fruits in a large container with a lid, and refrigerate for a minimum of 4 hours and a maximum of 72 hours.
  2. Transfer to a pitcher or beverage dispenser and serve over ice. Note that you can substitute flavored brandy instead of traditional brandy for a fruitier taste. Bobby Flay’s recipe recommends using 1/4 cup plus 2 tablespoons apple brandy and 1/4 cup plus 2 tablespoons pear brandy.


  • If you aren’t a fan of sweetness, reduce the amount of cinnamon simple syrup to 1/4 cup.


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