A sweet fall Honeycrisp apple sangria that combines fresh-picked apples, honey, cinnamon, and white wine. A beautiful cinnamon sugar rim tops it off.
I have often associated sangria with summer.
There is just something about that fruity sweet wine mixed with delicious liquor-soaked fruit and screams outside party.
As I stared at a bowl full of Honeycrisp apples I knew I had to do something with them before they went to waste.
I searched online and found a lovely autumn-inspired sangria.
It mixes deep fragrant flavors of cinnamon, ginger, and cloves with light crisp citrus flavors.
It would be perfect for a party and even better for a girl’s night!
So, I got into the kitchen and made a big batch of Honeycrisp apple sangria!
Ingredients for Honeycrisp apple sangria
- Honeycrisp apples – This is what makes this sangria a Honeycrisp apple sangria! The apples are juicy, tart, crisp, and sweet.
- Un-oaked Chardonnay – I like to use an un-oaked chardonnay because the flavor is more crisp instead of being buttery.
- Peach schnapps – Adds sweetness and a bit of fruity flavor.
- Orange blossom honey – This is what we’re using to help sweeten our sangria. Not only does it add a warm fall flavor but the orange blossom flavor goes well with the apples and oranges.
- Quartered fruit – Use what you have on hand but I used a mix of lemon, lime, and oranges.
- Spices – I used whole spices like cloves, cinnamon sticks, and star anise to bring in big-time fall flavor. I also used some grated cinnamon in the sangria to add even more flavor.
- Ginger – I love ginger and it works so well in this cocktail. It not only adds flavor but a nice spicy bite to the drink.
- Cinnamon sugar – I used a mix of cinnamon and sugar on the rim of this sangria because it adds a fun fall twist to the sangria. Plus, the flavors go perfectly with the Honeycrisp apples.
- Club soda – This is used to top the sangria to give it a subtle fizz without added sweetness. If you want a sweeter sangria you could use carbonated apple juice.
My favorite part of this Honeycrisp apple sangria was munching on the apples that were left over. Amazing!
The great thing about using Honeycrisp apples is that they are crisp (the name really does fit the product), hold up great to soaking, and still keep some of their natural sweetness.
If you are planning a party I seriously recommend making this.
I used one of my favorite un-oaked chardonnays (Wishing Tree) but feel free to use whatever un-oaked you prefer.
More sangria recipes
- Want a perfect summertime sangria? Try my White Wine Peach Sangria.
- Love red wine sangria? Try my Thanksgiving Sangria.
- Craving sweet summer fruit? Try my Raspberry Mango Sangria.
- Need a little fizz in your life? Try my Sparkling Summer Sangria.
Honeycrisp Apple Sangria
Equipment
Ingredients
- 2 honeycrisp apples
- 1 750-milliliter bottle un-oaked Chardonnay
- 1/2 cup peach schnapps
- 1/4 cup orange blossom honey
- 2 oranges 1 quartered
- 1 lemon quartered
- 1 lime quartered
- 2 cinnamon sticks
- 2 quarter-size slices of fresh ginger
- 3 whole cloves
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- Ice
- Club soda
Instructions
- Peel, core, and chop one of the apples.
- In a pitcher, combine the Chardonnay, schnapps, and honey.
- Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger, and cloves, and refrigerate overnight. (If you don't want to wait that long at least give it 4 hours)
- Strain the sangria into another pitcher.
- Peel, core and finely chop the remaining apple.
- Peel, section, and chop the remaining orange.
- Mix the apple and orange in a bowl.
- On a small plate, blend the sugar and cinnamon.
- Moisten the rims of wine glasses and dip in the cinnamon sugar to coat them.
- Fill the glasses with ice.
- Pour in the sangria until three-quarters full.
- Top with a splash of club soda.
- Garnish with a spoonful of the chopped apple and orange.