Apple-Pumpkin Sangria

Sangria’s name derives from the Spanish word sangre, meaning blood—a nod to its traditionally deep-red hue. This fresh take for fall is a paler shade (and gold to boot), but like its scarlet cousin, it’s packed with mouthwatering flavor.


1 750ml bottle white wine 

1 750ml bottle sparkling cider (chilled)

½ cup pumpkin pie vodka 

1 apple + 1 pear, seeded + chopped 

¼ cup white sugar 

½ tsp pumpkin pie spice 

Cinnamon sticks/star anise (for garnish) 


The key to perfect sangria is maceration time—meaning you should make it, then let it sit for a least a day in the fridge to allow all the flavors from the alcohol and fruit to slowly marry together. A few hours will also work if you’re short on time, but remember: the longer it sits, the tastier it’ll be!

Start by combining the wine and vodka in a large pitcher.

Next, stir in the chopped fruit.

Cover, then chill for several hours or up to a day.

When ready to serve, pour the chilled bottle of sparkling cider slowly into the wine/vodka/fruit mixture and gently stir.

Next, mix the sugar and pumpkin pie spice in a shallow dish.

Rim the edges of your glasses with an apple or pear slice and coat them with the sugar/spice mix.

Now, pour! Garnish with a slice of apple, cinnamon stick, or a whole star anise and enjoy! 

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