Print

Best Easy Caramel Apple Cider Sangria Recipe

caramel apple cider sangria - featured image
Print Recipe

This caramel apple cider sangria is sweet but not cloying, boozy but smooth, and it has a way of making everyone who tries it close their eyes for a second. It’s the drink that turns a simple get-together into a memorable night.

Ingredients

Scale
  • 1 bottle (750 ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 2 cups (480 ml) apple cider (not apple juice)
  • 1/2 cup (120 ml) caramel sauce (plus more for drizzling)
  • 1/2 cup (120 ml) bourbon or brandy (optional, but highly recommended)
  • 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
  • 2 large apples (such as Honeycrisp, Fuji, or Gala), cored and sliced into thin rounds or matchsticks
  • 1 large pear (such as Bosc or Anjou), cored and sliced
  • 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
  • Optional: Fresh cranberries or pomegranate seeds for garnish
  • Ice for serving
  • Extra caramel sauce for drizzling
  • Fresh rosemary sprigs (optional) for garnish

Instructions

  1. Prep the fruit (5 minutes). Wash your apples and pear thoroughly. Core them, then slice them into thin rounds or half-moons (about 1/4-inch thick). Place them in your pitcher.
  2. Make the caramel-cider base (2 minutes). In a separate small bowl or liquid measuring cup, whisk together the apple cider and the 1/2 cup of caramel sauce until the caramel is fully dissolved. If your caramel sauce is very thick, warm it in the microwave for 10-15 seconds to make it easier to mix.
  3. Add the lemon juice and bourbon (1 minute). Pour the fresh lemon juice and the bourbon (if using) into the pitcher with the fruit. Give it a gentle stir.
  4. Combine everything (1 minute). Pour the caramel-cider mixture over the fruit in the pitcher. Then, slowly pour in the entire bottle of white wine. Add the cinnamon stick. Stir everything gently with your long-handled spoon to combine.
  5. Chill and let it marinate (at least 2 hours, ideally 4-6 hours). Cover the pitcher with plastic wrap or a lid and place it in the refrigerator. The longer it sits, the more the flavors meld together and the fruit absorbs the delicious liquid.
  6. Prepare for serving (5 minutes before serving). About 30 minutes before your guests arrive, take the pitcher out of the fridge. Give it one last gentle stir. Taste it. Adjust sweetness with extra caramel sauce or lemon juice if needed.
  7. Serve with flair (2 minutes per glass). Fill each glass with ice. Ladle or pour the sangria over the ice, making sure to get some of the boozy fruit slices into each glass. Drizzle a little extra caramel sauce over the top of each drink. Garnish with a fresh rosemary sprig or a few cranberries if desired. Serve immediately.

Notes

The sangria is at its peak after about 24 hours in the fridge. The fruit will continue to soften and absorb the liquid, becoming almost like a boozy fruit compote. You can eat the leftover fruit on ice cream or yogurt. For a non-alcoholic version, replace the white wine with sparkling apple cider and skip the bourbon. For a warm version, gently heat the cider, caramel, and lemon juice, then add the wine and bourbon and warm through (do not boil).

Nutrition

Keywords: caramel apple cider sangria, fall sangria, apple cider sangria, easy sangria recipe, party drink, caramel apple cocktail

Find it online: https://zorbmeal.com/best-easy-caramel-apple-cider-sangria-recipe/