Cheers to Surviving Summer with This Autumn Apple Cider Sangria!

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Sometimes it’s just really hard to let go of summer and embrace fall. Life gets busier, the weather gets colder, and there is a lot less sangria to be had. But, fear not! Today’s recipe will help you embrace the flavors of fall but still give you the light, fruity freshness of summer. It’s the best of both seasons served in a glass!

This autumn sangria recipe is super easy to prepare but oh-so-delicious. Instead of diving into the richness of autumn with a red wine, this sangria uses Pinot Grigio, a light, white wine that has stone fruit aromas and a bit of spice, combining the best of summer and fall. Throw in some of your favorite fall fruits, including apples, pears and plums, and you’ve got yourself the perfect autumn sangria.

autumn sangria recipe

This recipe is neighbor-approved! (I think my neighbors do not mind at all having a food blogger living next door!) Everyone agreed this was like drinking a yummy apple cider, and one neighbor declared that the sangria was “dangerous” in that he could just keep on drinking it all night long!

A few quick notes on the recipe. In terms of the quality of wine to get for your sangria, there are two schools of thought. One says buy the cheapest wine you can find. The other says you should get wine that you would want to drink on its own and that higher quality is better. I say do whatever makes you happy! Also, be sure to give your sangria at least 2 hours to sit in the refrigerator before serving. The flavor truly does transform after sitting for a few hours. It’s worth the wait.

Now that you have this sangria in your life, the transition to fall is sure to go smoothly. Enjoy!

autumn sangria recipe

Simple Autumn Sangria

From Jane Maynard


  • 1 750mL bottle Pinot Grigio
  • 2 cups apple cider
  • 1 cup pear juice
  • 1 plum, cubed
  • 1 small apple, cubed
  • 1 pear, cubed (make sure pear is ripe but still firm)
  • 3 cinnamon sticks


Mix together the Pinot Grigio, apple cider, and pear juice in a large pitcher. Add the cubed fruit and cinnamon sticks and stir well. Refrigerate at least 2 hours (or up to 1-2 days) before serving. Serve with our without ice.

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