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Spiced Fall Sangria

A perfect Sangria for Fall and Winter
Course Drinks
Cuisine Spanish
Keyword Apple, Cinnamon, Orange
Prep Time 15 minutes
Cook Time 5 minutes
Overnight Rest 8 hours
Total Time 20 minutes


Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 2 cinnamon sticks
  • 3 whole black peppercorns
  • 3 whole cloves


  • 1 750 ml bottle red wine preferably Spanish (I used Le Petit Bonnhome)
  • 1 Granny Smith apple thinly sliced
  • 1 orange thinly sliced
  • 1 pear thinly sliced
  • 1/4 cup Cointreau or Grande Marnier
  • 1/4 homemade spiced simple syrup
  • 2 cinnamon sticks you can use the two from the simple syrup


Simple Syrup

  • Combine all ingredients in a small saucepan. Bring to a simmer over medium heat. Simmer for about 5 minutes. Remove from the heat and let cool completely. Remove cinnamon stick (keep them handy for the sangria), peppercorns and cloves.


  • In a large pitcher, add red wine, apple, orange, pear, Cointreau/Grand Marnier, and cinnamon sticks.
  • Add about 1/4 cup of the spiced simple syrup.
  • Mix the sangria and chill in the fridge overnight. The longer it sits, the fruitier the sangria.
  • Serve over ice, with apples, pears and oranges in each glass. Garnish with cinnamon sticks if desired.


The simple syrup makes more than what is required for one recipe of sangria. The leftovers work great in coffee or tea!