Caramel Apple Sangria
Caramel Apple Sangria is the coziest fall cocktail—sweet apple cider meets rich caramel and crisp white wine in one easy, no-fuss pitcher perfect for gatherings or a quiet evening on the porch.
Ingredients
- 1 bottle (750 ml) dry white wine Pinot Grigio or Sauvignon Blanc
- 2 cups fresh apple cider unsweetened apple juice
- 1/2 cup smooth caramel sauce Smucker's or homemade
- 1 apple Honeycrisp or Gala thinly sliced
- 1 pear Bosc cored and sliced
- 1 orange oui thinly sliced
Instructions
- In a large pitcher, whisk together caramel sauce and apple cider until smooth—this forms the silky base. (Tip: Warm the caramel slightly in the microwave for 10 seconds to avoid clumps.)
- Add sliced apple, pear, and orange. Press gently to submerge the fruit so each piece soaks up that caramel-apple blend.
- Slowly pour in your chilled white wine, stirring softly to marry the flavors. You’ll notice the aroma of sweet orchard fruit right away.
- Top off the pitcher with club soda or sparkling water. If you prefer a stronger cocktail, skip the soda and add an extra splash of wine.
- Drop in a cinnamon stick (it doubles as a stirrer) and a handful of ice cubes. Cover and refrigerate for at least 20 minutes—longer if you can wait.
- Pour into glasses, making sure each serving gets a few fruit slices and a cinnamon stick. Drizzle a touch of extra caramel on top for that picture-perfect finish.
Notes
For cleaner glasses, wipe rims with a caramel-dipped apple slice—delicious and decorative. If you like deeper caramel flavor, brown your sugar: heat 1 tablespoon of sugar in a skillet until amber, then whisk into the sangria. I tested this recipe with both unfiltered and filtered honey crisps—filtered gave a clearer hue, unfiltered added rustic color. When life gets busy, swap in store-bought spiced cider; it still tastes seasonal and saves five minutes.
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