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Autumn Apple Sangria is a delicious fall season drink. As the weather turns cool and crisp – and nearby orchards are teeming with juicy apples and pears, ready to pick – we love being able to invite friends over to hang out and relax with a glass or mug of this apple sangria in front of the fire. (But these days, we’re just staying in and making a batch of this for ourselves.)

The ginger beer – which is non-alcoholic – adds a bit more ginger-y bite than a traditional ginger ale. For the hard cider, try to use one that is a bit more sweet than dry.

The great thing about this recipe is you can make this up to two days in advance, and the flavor is better the longer you let the liquid infuse with the fruit and spices. Be sure to check out the simple syrup recipe – we always make the cinnamon version.

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Autumn Apple Sangria

  • Author: Patricia Beets
  • Yield: 8 glasses 1x



Large apples – 2, cored and cut into cubes

Seckel or red pears – 2, chopped into cubes or quartered

Oranges – 2, sliced thinly

4 whole cinnamon sticks

6 whole cloves

Hard apple cider – 1 750 mL bottle

Apple brandy (or Calvados) – 1/4 cup

Apple cider or juice – 1 cup

Ginger beer – 24 Oz

Simple syrup – 4 T (you can buy some, or you can make your own – see the recipe below)

Dell Cove® Cinnamon and Spiced Sugar popcorn seasoning

Yellow, gold and orange colored sugar (we like this blend from India Tree)



If you bought your syrup, you can skip this step. If you want to make your own simple syrup, add two parts sugar to one part water to a saucepan. Bring to boil in saucepan and CAREFULLY and CONSTANTLY stir until sugar dissolves and the liquid mixture is clear. The liquid may take on a slightly golden color, depending on if you are using raw or organic sugar. Remove the saucepan from the heat, and completely cool the syrup.

Want to make a cinnamon flavored simple syrup? Follow the directions above, but also add 1 whole cinnamon stick and 2 T of Dell Cove® Cinnamon and Spiced Sugar popcorn seasoning to the sugar and water mixture. Once the syrup is cool, pull out the cinnamon stick – and continue with the directions.

Store the simple syrup in an airtight container, in your fridge, until ready to use. This simple syrup can stay fresh up to 4 weeks.


Pour some of your syrup into a bowl, and then spoon some of the colored sugar into a separate bowl or plate. Turn your drink glass upside down and dip the glass rim into the syrup. Lift your glass straight up, and hold it upside down for a few seconds, to allow excess syrup to drip off.

Then, dip the rim of your glass into the sugar. Gently move the glass around, rotating the glass as you go. Hold upside down and shake off excess sugar. Set aside and repeat.


Take a few minutes to cut up all of your fruit. Don’t worry if everything isn’t perfectly uniform – this is sangria, after all. But do try to keep the fruit slices and chunks kind of similar in size. (It looks prettier in the glass when serving).

Put all the fruit and spices into the pitcher or bowl. Add your hard cider, apple cider (or juice) and Calvados, then stir. Slowly add the simple syrup and stir again, making sure all of the fruit and spices are covered in liquid. Cover and set in the fridge for at least 4 hours. Place glasses in freezer to chill about 15 to 20 minutes before serving.

When ready to serve, remove pitcher (or bowl) and add ginger beer. Stir well. Scoop some of the fruit into each glass (along with some ice), then fill glasses with cocktail and serve.