You will love this festive, sweet and fruity Fall Cider Sangria! It is elegant while still being fun, and the holidays are supposed to be joyous, right?
Using seasonal fruits, this drink recipe turns hard cider into a fruity punch reminiscent of traditional sangria. Pomegranate, apples, persimmon, grapes and oranges are soaked in hard cider with sugar and apricot brandy overnight to achieve a punch-like beverage.
I fell in love with Sangria while visiting Spain. Every morning restaurants would make pitchers filled with fruit and wine so the sangria would be ready for evening service. Unlike most cocktails, sangria requires patience. The flavors have to meld together, which takes time.
But this is exactly why I decided that a Fall Cider Sangria would be a great addition to a holiday gathering. It must be made in advance, so its as simple as pulling it out of the fridge and serving it when guests arrive. More time for hugs, and conversation and getting dinner ready.
You have to finish your fruit before you can get another glass, right?
So cheers to Friday! Let’s toast to a month of being thankful for fruit, and fruit turned into hard cider 😉
- Per Serving:
- 3-4 ounces hard cider
- 1/2 ounce apricot brandy
- 1 tsp organic sugar
- Oranges sectioned
- Pomegranate seeds
- Apple sliced thinly
- Grapes halved
- Persimmon sliced
- Combine fruit, sugar and brandy and let sit at room temperature until sugar dissolves, about 15 minutes.
- Add cider, cover and refrigerate for at least 8 hours or overnight.
- Serve chilled.
I've written this recipe as a single serving to make it easier to multiply for a pitcher or punch quantity. Ever noticed how cider comes in a wide variety of container sizes? As a guide, if you wanted 12 servings you would want about one cup of each fruit...but it's not a fussy recipe which is why sangria is awesome! Use the amounts you have on hand and let it soak so the flavors develop.
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