While a glass of cold sangria is refreshing in the heat of summer, a concoction of wine, liquor, and fruit can easily cater to any season. And let's face it, autumn in certain parts of the South isn't necessarily a cool time of year. This sangria still relies on red wine as its base and the brightness of fresh oranges and orange for a familiar citrusy flavor. However, the remaining components are a little less conventional than summer sangria.Honeycrisp apple juice, pomegranate juice, and apple brandy deepen the sangria with a fall and winter fruit base, while a simple syrup infused with cinnamon and clove adds a fall medley of sweet spices. As for the wine, several different red wines would work well, but we highly recommend a bottle of Bordeaux—the heftiness of this wine with its typical notes of plum, black current, or clove make it an ideal canvas for the rest of the flavors. Drop in freshly cut apples and oranges, and allow the sangria to sit for a few hours before serving. This lets the flavors mingle, leaving you with a fall punch unlike any other.

Micah A Leal


Credit: Micah A. Leal

Recipe Summary test

10 mins
3 hrs 15 mins


Spiced Syrup


Instructions Checklist
  • In a small saucepan, combine sugar and water and bring to a boil over medium-high. Remove from heat; add cinnamon sticks, cloves, and orange zest. Allow to sit for 3 hours.

  • While the syrup is steeping, combine and stir together all of the Sangria ingredients in a large bowl or pitcher. Place in the refrigerator and allow to sit for at least 3 hours.

  • Remove the cinnamon sticks, cloves, and orange zest from the syrup. Whisk the syrup into the Sangria and stir until the syrup is completely dissolved. Serve the Fall Sangria over ice.