Caramel Apple Sangria
This easy Caramel Apple Sangria combines dry white wine, unfiltered apple cider, caramel sauce, fresh Honeycrisp apples, cinnamon, and lemon juice for a sweet and crisp fall cocktail.
Prep Time 15 minutes mins
4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Drinks
Cuisine American
- 1 bottle 750 ml dry white wine, preferably Pinot Grigio
- 2 cups 475 ml unfiltered apple cider
- ¼ cup 60 ml caramel sauce
- 2 medium Honeycrisp apples sliced
- 2 cinnamon sticks
- 1 tablespoon 15 ml fresh lemon juice
- ½ cup 120 ml vodka, optional
Slice two Honeycrisp apples into thin wedges, leaving the skin on.
Pour the dry white wine and apple cider into a large pitcher.
Slowly drizzle in the caramel sauce while stirring until completely incorporated.
Add the sliced apples, cinnamon sticks, and lemon juice.
Stir gently to combine.
Cover and refrigerate for at least 4 hours, preferably overnight.
Fill serving glasses with ice.
Pour the sangria over the ice.
Garnish with apple slices and a drizzle of caramel if desired.
Use a dry white wine to prevent the sangria from becoming overly sweet.
Pinot Grigio, Sauvignon Blanc, and dry Riesling are good options.
Use unfiltered apple cider rather than clear apple juice.
Don't add ice to the pitcher because it will dilute the sangria.
For the best flavor, make it 4–24 hours ahead. Add vodka for a stronger version.
Store leftovers covered in the refrigerator for up to 3 days.