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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds amazing! We are trying it out next weekend as we go to the mountains for a little fall retreat with our adult children. Sounds like the perfect kickoff to a special family event to me!
It is sooo good!! 🙂 My sister made it and I can’t wait to make it for a dinner party!
Making this for our halloween party- how many servings is this? thank You!
Hi Sheila,
I think you would probably get about 5-6 cups per serving. I would definitely double or triple if you are serving for a large crowd.
Thank You! I used cupcake brand chardonay- I don’t drink chardonay at all and don’t know how to pick it. The bowl is in the fridge now for overnight- can’t wait to see how it is. Since I’m thinking about doubling the recipe would it be best to use the same chardonay or can I get another brand. (I’m not sure if the store closest to me that I will have to go to will have cupcake brand).
I would probably stay with the same brand of chardonnay just because I’m not sure how mixing would taste. If the local liquor store doesn’t carry the Cupcake brand (which I love by the way!) you could try asking the clerk for another recommendation. Maybe they could point in the direction of another wine that would blend well.
Hope you all enjoy the sangria at the party! 🙂
This sounds incredible!
Love this as I love honeycrisp apples!
I actually repinned this last week I think. I didn’t know it was yours! 🙂
I found your recipe on Pinterest . I made it the other night and it is delicious! I love the yummy fall flavors. Instead of pisco which is a Peruvian/Chilean brandy, I used regular brandy. I also used a 1/2 cup mixture of simple syrup, lime juice and orange juice. It’s my new favorite way to make sangria! Thanks for posting it!!!
We made this for my daughter’s bridal shower yesterday and it was a huge hit. Even if you are not a fan of traditional Sangria, which I am not, you should check this out. We made a test batch before the shower and ended up making two changes. We left out the fresh ginger and used ginger ale in place of the club soda.
Thanks for the recipe.
oh. my. goodness. i love this recipe.
Love the idea of this. Thinking of maybe trying it out for a Holiday party. Can you tell me approximately how many servings this will make? Thanks in advance!