Description
An easy fall sangria recipe made with seasonal fruit, apple cider, red wine, and rum. Make this in advance and it’s the best cocktail served for a crowd and cozy evenings.
Ingredients
Units
Scale
- 1 Orange, sliced
- 1 Apple, sliced
- 1 Plum, sliced (optional)
- 1/4 cup Brown sugar
- 2 cups Apple cider
- 1/3 cup Dark rum or Brandy
- 750–ml Cabernet Sauvignon (entire bottle)
- 4 Cinnamon sticks
- Ice, for serving
- Top each glass with prosecco, hard cider, or sparkling water
Instructions
- To a pitcher, add the fruit slices and brown sugar. Stir together while lightly pressing on the fruit to extract the juices. Pour in the remaining ingredients and stir well to ensure the brown sugar is fully dissolved.
- Add in the cinnamon sticks and stir well. I recommend refrigerating for at least an hour before serving over ice. This is optional.
- Serve over ice and garnish each glass with soaked fruit. Optionally, top with a splash of Prosecco, hard cider, or sparkling cider for a fizzy finish.
Notes
- Use any seasonal fruit
- Adjust the brown sugar to your liking or use a different sweetener
- See full post for dark rum suggestions