Apple Cider Sangria Recipe

Autumn and winter’s favourite flavour takes center stage in this festive cocktail with apple cider, pumpkin puree, fall fruits and a nice dry white wine! This Apple Cider Sangria is bursting with flavour and it’s the perfect excuse to throw a fall gathering. 

I used the fresh Blush Lane Organic Orchard apple cider which I believe is what makes this cocktail (if you haven’t tried it, it’s a must! But any cider will work). I also used the Astrolabe Voyager Sauvignon Blanc from New Zealand which is a medium-bodied wine with flavours of white peach and citrus with a dry, mineral finish but you can easily sub it with any of your dry white wine favourites!

Autumn Apple Cider Sangria Recipe

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• Author: Becky Freeman-Musij

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Ingredients

Units USM Scale 1x2x3x

• 2 cups apple cider (I used the Blush Lane Organic Orchard apple cider)
• 1–2 tbsp pumpkin puree (depending on how much pumpkin flavour you like)
• 1 cup sparkling water
• 1 bottle of dry white wine (I used Astrolabe Voyager Sauvignon Blanc)
• 1 pear, sliced
• 1 apple, sliced
• 1/2 cup fresh cranberries
• 1 orange, sliced
• cinnamon sticks (if you wish)

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Instructions

• Whisk apple cider and pumpkin in a pitcher.  Whisk well until pumpkin puree fully dissolves.
• Add one bottle of dry white wine such as sauvignon blanc and whisk gently
• Add all sliced fruit and put in fridge for 1-2 hours (you can easily leave it to sit for longer)
• Remove from fridge and stir.  Add one cup of the sparkling water and ice.  Serve over ice with cinnamon sticks if you wish.

Nutrition

• Serving Size: 6