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Light caramel apple sangria with white wine, apple cider, red and green apples, citrus and cinnamon served chilled in a glass pitcher.

Light Caramel Apple Sangria

A light and refreshing fall sangria made with crisp white wine, apple cider, fresh apples, citrus, cinnamon, and just enough caramel for a subtle caramel-apple flavor.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8
Course: Drinks
Cuisine: American-Inspired
Ingredients Method Notes

Ingredients
  

  • Caramel Apple Sangria
  • 1 750 ml bottle dry white wine, chilled
  • 1½ cups apple cider chilled
  • ¼ cup brandy
  • 2 tablespoons pourable caramel syrup plus more to taste if desired
  • 1 crisp red apple cored and sliced
  • 1 Granny Smith apple cored and sliced
  • ½ orange thinly sliced
  • ½ lemon thinly sliced
  • 2 cinnamon sticks
  • 1 cup plain sparkling water chilled
  • Ice for serving

Method
 

  1. Wash, core, and thinly slice the apples.
  2. Thinly slice the orange and lemon and remove visible seeds.
  3. Place apples, orange, lemon, and cinnamon sticks in a large pitcher.
  4. Add caramel syrup and brandy.
  5. Pour in the chilled apple cider.
  6. Add the chilled white wine.
  7. Stir gently without crushing the fruit.
  8. Cover and refrigerate for 2–4 hours.
  9. Taste and adjust the caramel sweetness if desired.
  10. Immediately before serving, add chilled sparkling water.
  11. Stir gently.
  12. Add ice to individual glasses.
  13. Pour in the sangria, including several fruit pieces in each glass.
  14. Serve immediately.

Notes

  • Use a dry white wine to prevent the sangria from becoming overly sweet.
  • Start with only 2 tablespoons caramel syrup.
  • Use pourable caramel syrup rather than very thick dessert caramel.
  • Leave the apple skins on for natural color.
  • Chill for approximately 2–4 hours before serving.
  • Add sparkling water only immediately before serving.
  • Add ice to individual glasses rather than the pitcher.
  • For the best flavor and fruit texture, enjoy the sangria the day it's made.
  • If omitting brandy, replace it with approximately ¼ cup additional apple cider.