Sangria is a wine punch with endless possibilities. A popular antidote to summer heat in Spain and Portugal, the drink traditionally features red wine—usually Tempranillo from Rioja—served chilled with sliced fruit and orange liqueur, and sometimes a splash of soda.
But that’s not all sangria can do or be. At its most essential, it’s a rubric for a wide world of recipes that combine wine, fruit and some sort of sweetener. And so, we created an apple cider sangria to celebrate the flavors of fall. It’s primed for personalization.
Feel free to experiment with other fruit, too, like sliced pear or fresh cranberries.
Total Time – 5 min.
Serving Size – 1 pitcher
1 cup apple cider
750-ml bottle dry white wine
¼ cup freshly squeezed orange juice (from approximately one navel orange)
¼ cup brandy, preferably Calvados
Sparkling water to top
One apple, cut into ½-inch cubes
¼ cup pomegranate seeds
Put fruit in a pitcher that can hold at least six quarts. Add apple cider, wine, juice, and brandy and refrigerate until well chilled. When ready to serve, give it a good stir and then pour in sparkling water. Alternatively, you can pour the chilled mixture into glasses and top each with sparkling water.