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Honeycrisp Apple Cider Sangria
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Honeycrisp Apple Cider Sangria

If you love cinnamon apple flavored fall cocktails, you'll love this fabulous Honeycrisp apple cider sangria! Garnish with a cinnamon sugar rim and cinnamon sticks to make a perfectly festive fall sangria.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
6 hrs 30 mins
Servings: 1 large pitcher (about 10 to 12 small servings)
Course: Drinks, Cocktails
Cuisine: American

Ingredients

For the Simple Syrup:
  • 1 and 1/2 cups (340ml) water
  • 1/2 cup (170ml) honey
  • 6 green cardamom pods
  • 3 cinnamon stick
  • 2 star anise pods
  • 1 and 1/2 teaspoons clove whole
  • 1 inch ginger peeled and sliced into 1/4-inch pieces, fresh, piece
  • 2 teaspoons vanilla extract
For the Sangria:
  • 2 and 1/2 cups (568ml) apple cider cold-pressed
  • 1 tandard size white wine such as Pinto Grigio or Sauvignon Blanc, bottle
  • 1 cup (227ml) apple brandy more for a stronger drink (I usually add 1 and 1/2 cups)
  • 5 large honeycrisp apples cored and thinly sliced
  • 1 cup (227ml) ginger beer optional, or seltzer
For the Cinnamon Sugar Rim (Optional):
  • 1 cup (199g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 lemon wedge

Instructions

For the Simple Syrup:
    Cup of Yum
  1. Combine the water, honey, spices, and ginger in a small saucepan and bring to a boil over high heat. 
  2. Cook, stirring occasionally, until the honey has dissolved, about 3 minutes. Reduce heat to low and continue cooking for another 5 minutes. 
  3. Remove from the heat and stir in the vanilla. Set aside and cool for 30 minutes, then strain the simple syrup through a fine-mesh strainer and into a heatproof bowl.
  4. Discard spices. Use ALL of the simple syrup in the sangria recipe below. 
For the Sangria:
  1. Add the simple syrup and all of the sangria ingredients (except the ginger beer/seltzer, if using) into a large pitcher and gently stir to combine. 
  2. Cover and refrigerate for at least 4 hours - or up to 12 hours. Stir well before serving. Note: If you do not plan on serving after 12 hours, strain the sangria through a fine mesh strainer, discard all fruit, and continue refrigerating for up to 12 more hours.
  3. Pour into glasses filled with ice and garnish with apple slices (star anise, rosemary, and cinnamon sticks also make beautiful additions!).
  4. Top with ginger beer or seltzer if using, then serve.
For the Cinnamon Sugar Rim (Optional):
  1. In a small shallow bowl combine the sugar and cinnamon.
  2. Rub the lemon wedge around the rim of as many glasses as desired (you'll have enough to coat at least 8 glasses).
  3. Dip the rim of the glass into the cinnamon sugar mixture. Repeat with all glasses.
  4. Fill glasses with ice and pour sangria over ice. Serve!