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This easy fall Sangria recipe has a deliciously crisp flavor, that is perfect for sipping as the weather cools and the leaves change colors.
Easy Fall Sangria Recipe
Fall sangria has the perfect blend of cranberries, orange flavors, along with a little sweetness to offset the red wine. I love making this during the holidays, especially at Thanksgiving.
The sangria is a pretty drink that adds just the right amount of color to the table, and best of all, guests love the flavor! It pairs well with so many of our fall meals too.
Ingredients You Will Need
- fresh or frozen cranberries, cut in half– tart, vibrant berries add a festive touch and a slightly sour bite to balance the sweetness in any holiday drink.
- orange juice– brings a light citrus flavor that complements both the cranberries and the wine.
- sugar– adds sweetness to the sangria, offsetting the tartness of the cranberries.
- dry red wine (I use a merlot)-provides fruity flavors that blend perfectly with the orange juice and cranberry flavors.
- Ginger ale-fizzy, spicy soda that adds a gentle ginger taste to the sangria.
- brandy-brandy deepens the drink with warm, sweet undertones.
How To Make Sangria
STEP 1: In a small saucepan, combine the cranberries, orange juice and sugar.
STEP 2: On medium heat, stir the ingredients together until it begins to boil and sugar has completely dissolved.
STEP 3: Once all sugar has dissolved, remove the sauce pan from heat and then strain to remove the cranberries. Let it cool for about five minutes.
STEP 4: Pour a bottle of red wine (I used a Merlot) into a large pitcher. Pour in the juices and sugar mixture, then stir gently to combine.
STEP 5: Chill for 3-5 hours, and then garnish with cranberries or orange slices.
Tips
- Choose a Good Wine Base: Sangria starts with a wine base, so select a red or white wine that complements the flavors of fall. Reds like Merlot, Zinfandel, or Cabernet are perfect for this recipe. A Chardonnay or Sauvignon Blanc also adds a crisp flavor when combined with fruits.
- Add Spices: Add a sprinkle of cinnamon, nutmeg or cloves to add a warm and cozy taste to your Sangria.
- Try Different Sweeteners: Honey, maple syrup, or brown sugar are great substitutes that can enhance the flavors of this fall cocktail. Just be sure to adjust accordingly to your wine, so you don’t add too much sweetness.
- Let the Sangria Chill: Sangria is best when it’s chilled and has had time to marinate with the flavors. Add fresh fruit slices like thin orange slices or cranberries while it’s chilling in the refrigerator.
Variations
- White Wine Fall Sangria: For a lighter version, use white wine as the base, then boil with light fruits like pears, apples, and cranberries.
- Apple Cider Sangria: Stir in a cup of fresh apple cider, along with a pinch of cinnamon, for a bright crisp Sangria that is filled with fall flavors.
- Strong Fall Sangria: Give your sangria a stronger kick by adding a splash of bourbon, spiced rum, or apple brandy. Fruity liqueurs can be fun too. A splash of raspberry flavored Chambord is one of my favorites.
FAQ’S
Yes! In fact, it’s better to make sangria ahead of time so it has time to chill and the flavors can settle together.
Choose a wine you enjoy drinking on its own. For red sangria, wines like Merlot, Pinot Noir, or Zinfandel work well. For white sangria, you can use a Sauvignon Blanc or Chardonnay. If you prefer something bubbly, sparkling wine like a Riesling, is also a great choice.
There is no limit to the flavors you can create just by simply swapping out the fruits for this recipe. While apples, pears, and oranges are popular fall choices, you can also use fruits like grapes or pomegranate seeds.
Absolutely. Swap out the wine with cider, grape juice, or club soda. This will still keep the fall flavors in the drink, but will eliminate the alcohol.
Leftover sangria can be stored in the refrigerator for up to 2-3 days. The fruit may become a bit softer. Stir before serving again, as the flavors may settle.
More Drink Recipes
Fall Sangria
Equipment
- Saucepan
Ingredients
- 1 cup cranberries, fresh or frozen, cut in half
- 1/4 cup orange juice
- 1/2 cup sugar
- 1 bottle merlot
- 16 ounces Ginger ale
- 1/4 cup brandy
Instructions
- In a small saucepan, combine the cranberries, orange juice and sugar.
- On medium heat, stir the ingredients together until it begins to boil and sugar has completely dissolved.
- Once all sugar has dissolved, remove the sauce pan from heat and then strain to remove the cranberries. Let it cool for about five minutes.
- Pour a bottle of red wine (I used a Merlot) into a large pitcher. Pour in the juices and sugar mixture, then stir gently to combine.
- Chill for 3-5 hours, and then garnish with cranberries or orange slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making this homemade sangria, especially for the holidays!