10 Cozy Fall Sangria Recipes for Autumn Gatherings

Crisp air, falling leaves, and a pitcher of something delicious — fall sangria is the season's coziest sip. These 10 recipes blend wine with apples, pears, cranberries, and warm spices for pitchers worth gathering around.

Each recipe below comes with a photo, a full ingredient list with quantities, and simple step-by-step instructions. Pin this post for later and let’s get cooking!

1. Classic Apple Cider Sangria

The fall sangria that started it all — crisp, apple-forward, and endlessly sippable.

Ingredients

• 1 bottle (750 ml) white wine (Pinot Grigio)
• 2 cups apple cider
• 1/2 cup brandy
• 2 apples, sliced
• 1 orange, sliced
• 2 cinnamon sticks
• 1 tbsp honey
• Club soda, to top

Instructions

1. Combine the wine, apple cider, and brandy in a large pitcher.
2. Stir in the honey until dissolved.
3. Add the apple and orange slices and cinnamon sticks.
4. Refrigerate at least 4 hours, or overnight.
5. Stir well and pour over ice.
6. Top each glass with a splash of club soda.

2. Caramel Apple Sangria

Liquid caramel apple in a glass — sweet, spiced, and dangerously drinkable.

Ingredients

• 1 bottle (750 ml) white wine
• 2 cups apple cider
• 1/2 cup caramel vodka
• 1/4 cup caramel sauce
• 2 apples, diced
• 1 pear, diced
• 1 cinnamon stick
• Ginger ale, to top

Instructions

1. Whisk the caramel sauce into the apple cider until smooth.
2. Combine with the wine and caramel vodka in a pitcher.
3. Add the diced apple, pear, and cinnamon stick.
4. Refrigerate 4 hours minimum.
5. Pour over ice and top with ginger ale.
6. Drizzle extra caramel around the glass rim if desired.

3. Pear & Ginger White Sangria

Elegant and lightly spiced — the sophisticated sipper for fall dinner parties.

Ingredients

• 1 bottle (750 ml) white wine (Sauvignon Blanc)
• 1 cup pear nectar
• 1/2 cup ginger liqueur
• 2 ripe pears, sliced
• 1 tbsp fresh grated ginger
• 1 lemon, sliced
• Sparkling water, to top

Instructions

1. Combine the wine, pear nectar, and ginger liqueur in a pitcher.
2. Stir in the grated ginger until blended.
3. Add the pear and lemon slices.
4. Refrigerate at least 4 hours.
5. Strain out the grated ginger if desired.
6. Serve over ice topped with sparkling water.

4. Cranberry Orange Sangria

Ruby-red, tart-sweet, and gorgeous — the holiday pitcher that doubles as decor.

Ingredients

• 1 bottle (750 ml) red wine (Merlot)
• 1 cup cranberry juice
• 1/2 cup orange liqueur
• 1 cup fresh cranberries
• 2 oranges, sliced
• 3 sprigs fresh rosemary
• 1/4 cup sugar

Instructions

1. Dissolve the sugar in the cranberry juice in a large pitcher.
2. Add the wine and orange liqueur; stir well.
3. Add the cranberries, orange slices, and rosemary sprigs.
4. Refrigerate 4-6 hours.
5. Stir and serve over ice.
6. Garnish with extra rosemary and sugared cranberries.

5. Pumpkin Spice Red Sangria

Pumpkin spice meets red wine — the PSL's cooler, pitcher-sized cousin.

Ingredients

• 1 bottle (750 ml) red wine (Zinfandel)
• 1 cup apple cider
• 1/2 cup spiced rum
• 2 tbsp pumpkin butter
• 1 apple, sliced
• 1 pear, sliced
• 2 cinnamon sticks
• 1 tsp pumpkin pie spice

Instructions

1. Whisk the pumpkin butter and pumpkin pie spice into the apple cider.
2. Combine with the wine and spiced rum in a pitcher.
3. Add the apple, pear, and cinnamon sticks.
4. Refrigerate at least 6 hours.
5. Stir well before serving over ice.
6. Rim glasses with cinnamon sugar for extra flair.

6. Spiced Pear Rosé Sangria

Blush-pink and delicately floral — the prettiest pitcher on the Friendsgiving table.

Ingredients

• 1 bottle (750 ml) rosé wine
• 1 cup pear juice
• 1/2 cup elderflower liqueur
• 2 pears, sliced
• 1 cup green grapes, halved
• 1 vanilla bean, split
• Sparkling wine, to top

Instructions

1. Combine the rosé, pear juice, and elderflower liqueur in a pitcher.
2. Scrape the vanilla seeds into the mixture and add the pod.
3. Add the pears and grapes.
4. Refrigerate 4 hours.
5. Remove the vanilla pod before serving.
6. Pour over ice and top with sparkling wine.

7. Apple Cinnamon Bourbon Sangria

Bold, warming, and a little smoky — the sangria for bonfire nights.

Ingredients

• 1 bottle (750 ml) red wine (Cabernet)
• 1 cup apple cider
• 1/2 cup bourbon
• 1/4 cup maple syrup
• 2 apples, sliced
• 1 orange, sliced
• 3 whole cloves
• 2 cinnamon sticks

Instructions

1. Combine the wine, apple cider, bourbon, and maple syrup in a pitcher.
2. Stir until the maple syrup dissolves.
3. Add the apple, orange, cloves, and cinnamon sticks.
4. Refrigerate at least 4 hours.
5. Fish out the cloves before serving.
6. Serve over large ice cubes with an apple slice garnish.

8. Fig & Honey Sangria

Jammy figs and golden honey — a luxurious sipper that tastes like a fancy restaurant.

Ingredients

• 1 bottle (750 ml) white wine
• 1 cup white grape juice
• 1/2 cup honey liqueur
• 6 fresh figs, quartered
• 1/4 cup honey
• 1 lemon, sliced
• 1 sprig fresh thyme
• Club soda, to top

Instructions

1. Warm the honey with 1/4 cup of the grape juice until dissolved; cool.
2. Combine with the wine, remaining juice, and honey liqueur in a pitcher.
3. Add the figs, lemon slices, and thyme.
4. Refrigerate 4 hours.
5. Serve over ice topped with club soda.
6. Garnish with a fresh fig half.

9. Blood Orange Fall Sangria

Dramatic crimson color with a citrusy bite — the moody, gorgeous fall cocktail.

Ingredients

• 1 bottle (750 ml) red wine
• 1 1/2 cups blood orange juice
• 1/2 cup Campari or orange liqueur
• 2 blood oranges, sliced
• 1 cup blackberries
• 1 tbsp honey
• Sparkling water, to top

Instructions

1. Stir the honey into the blood orange juice until dissolved.
2. Combine with the wine and orange liqueur in a pitcher.
3. Add the blood orange slices and blackberries.
4. Refrigerate 4-6 hours.
5. Serve over ice topped with sparkling water.
6. Garnish with a blood orange wheel.

10. Pomegranate Mulled Sangria

Gently warmed with mulling spices — the hug-in-a-mug version of sangria.

Ingredients

• 1 bottle (750 ml) red wine
• 2 cups pomegranate juice
• 1/2 cup brandy
• 1/4 cup maple syrup
• 1 pomegranate, seeded
• 1 orange, studded with cloves
• 2 cinnamon sticks
• 1 star anise

Instructions

1. Combine everything except the pomegranate seeds in a large pot.
2. Warm over low heat 20 minutes — do not boil.
3. Stir in half the pomegranate seeds.
4. Ladle into mugs.
5. Garnish with remaining seeds and a cinnamon stick.
6. Serve warm; keep the pot on low for refills.

Which Will You Try First?

With 10 delicious options, there’s something here for every craving. Save this post, share it with a fellow food lover, and tell us your favorite in the comments!