This sangria recipe is a fall and holiday favorite! Full bodied red wine and apple cider are mixed together and poured over sliced apples and pears.
It’s not hard for me to find an excuse to make sangria. We’ve made sangria with cherries and sangria with watermelon and even gin and tonic sangria. (<–– I’ve had better ideas.) Those are just the ones that we’ve posted on the blog – countless more sangrias have been whipped up on impromptu afternoons in the sun. I usually just pick a fruit that’s in season and build a sangria around it. Because, why not?
If there ever needed to be a reason to make sangria, it would be that wonderful moment when you find your favorite rum – the rum you thought you’d never get to drink again – on the shelf at your new neighborhood wine shop. Right? Right. <3
I don’t know about you, but I find something good, I keep coming back to it. Because eventually, it’s bound to be discontinued or out of stock or no longer available where you used to buy it. 🙄
This is the rum that Clark picked out when we lived in New York for a dark n’ stormy recipe. It’s the rum that tasted almost as good as the Tortuga rum that we drank
too much of on our honeymoon. It’s the rum that we sipped on our rooftop after we were done making recipes for the day.
And now it’s the rum that helped create the magic fall goodness that is this sangria. 👇👇👇
What is this sangria good for, you ask? It’s good for a cozy night in with your significant other or a pizza party with your best pals. It’s perfect to set on a snack table for guests to enjoy before dinner. It pairs well with all of your favorite holiday flavors – sweet potatoes, pumpkin things, casseroles, mashed potatoes – the whole lineup. It’s even good with non-holiday flavors like chili, soup, etc. Dare I say… it may even fit in well at your next football party!
In a nutshell, this sangria is good all fall and all winter long. The spiced cider may seem like a strange/unconvential addition, but it complements the caramel-flavored rum and it brings out the smoky notes in the pinot noir (an off-dry cabernet sauvignon would also work). When the blend soaks into the apples and pears, it all makes perfect sense. I wouldn’t steer you guys wrong – especially not in the realm of sangria. ;)
- 1 bottle pinot noir
- ½ cup gold rum
- 1 cup spiced apple cider, we used Trader Joe's
- 1 apple, preferably a firm variety like honeycrisp
- 1 pear
- juice of ½ lemon ~ 3 Tablespoons
- 2 Tablespoons cane sugar
- ½ Tablespoon cinnamon
- pinch of salt
- Slice apples and pears and add them to a large pitcher.
- Pour in wine, rum, apple cider, and lemon juice.
- Stir to combine. Chill for 2-4 hours, then serve – with or without the cinnamon sugar rims!
- In a shallow bowl or dish, stir together cinnamon, sugar, and salt.
- Wet the rim of the glasses but running a slice of lemon around each one.
- Dip the rims into the mixture and then fill glasses with sangria!