The sangria gets a fall makeover with this Cranberry Sangria recipe! Featuring rosé, tart apples, and just a touch of spice, this fall sangria is both refreshing and flavorful. 

Overhead photograph of a fall sangria, featuring fresh cranberries and apple chunks, set on a marble platter.The beautiful thing about sangria is that it’s always in season. Keeping a rough formula in mind, you can always—and easily—whip up a sangria recipe that’s packed with seasonal ingredients and flavors. This fall-inspired sangria can easily be modified for each season, but before I go spouting off seasonal variations…let’s chat about this one!  

This cranberry sangria recipe is made with both 100% cranberry juice and fresh cranberries. Why both? Well for starters, the juice is very important for flavor. It adds the more “cranberry” flavor to the sangria than the fresh cranberries do. And lastly, it adds great color to the whole mix. 

So why even bother with fresh cranberries? Even though they don’t add a ton of flavor, they still add some. Additionally, they amp up the appearance of the cocktail and do a good job of “advertising” what is in the drink. 

Photograph of two glasses of rose sangria set on a marble platter with a pitcher of sangria in the background.How to make a cranberry sangria

I like to think of all sangrias as a formula—not only does it make the process easier, but it surprisingly spurs me to think more creatively. I truly believe that when parameters are given, especially in cooking, it encourages us to think more creatively. 

Classic components of a sangria: 

  • Wine (red, white or rosé—red wine is classic)
  • Fruit and/or fruit juice
  • Sweetener (optional but common)
  • Liqueur or liquor (orange liqueur, brandy, cognac, vodka)
  • Flavorings (herbs or spices)

The ultimate sangria formula: 

  • 1 (750-ml) bottle wine (red, white or rosé—red wine is classic)
  • 2 cups fresh fruit 
  • ½ – 1 cup fruit juice (optional) 
  • ¼ – ¾ cup sweetener (optional but common)
  • ¼ – ½ cup liqueur or liquor (orange liqueur, brandy, cognac, vodka)
  • ¼ cup flavorings (herbs or spices)

Fall sangria for a crowd

Good news, this sangria is perfect for serving a crowd of friends or family! One batch serves eight, it’s super easy to double (or triple), and it can be made ahead of time! 

Since sangria benefits from sitting for awhile, I actually recommend making it at least 30 minutes before you’re planning to serve it. I prefer to serve it within one day of making it, but it can be served up to three days after making it. Just keep in mind, the longer it sits, the stronger the flavors become.

45-degree photograph of a fall sangria, featuring fresh cranberries and apple chunks, set on a marble platter.Cranberry Sangria with vodka

Aside from being tart, cranberries have a relatively mild flavor. Because of that, I prefer using vodka over a liqueur in this sangria recipe. Vodka, as opposed to an orange or ginger liqueur, adds that quintessential heat without the strong, sweet flavor a liqueur would. 

When choosing what kind of vodka to use, I recommend using plain or citrus-flavored.

Close up Photograph of a cranberry sangria, featuring fresh cranberries and apple chunks, set on a marble platter.More fall cocktails you might like…

Red Wine Apple Cider Sangria

Apple Bourbon Smash

Fig Infused Bourbon

Overhead photograph of a fall sangria, featuring fresh cranberries and apple chunks, set on a marble platter with cinnamon sticks and more cranberries.

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Fall Cranberry Sangria!

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Close up Photograph of a cranberry sangria, featuring fresh cranberries and apple chunks, set on a marble platter.

Fall Cranberry Sangria Recipe

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes + chilling
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Cocktail
  • Method: Stove top
  • Cuisine: American

Description

Featuring rosé, cranberries, tart apples, and just a touch of spice, this fall sangria is both refreshing and flavorful.


Ingredients

Scale
  • 1 cup 100% cranberry juice (unsweetened)
  • ½ cup sugar 
  • 2 tablespoons chopped fresh ginger
  • 1 cinnamon stick 
  • 2 Granny Smith apples, diced, divided
  • 1 cup fresh cranberries, halved, divided
  • 1 bottle (750 mL) dry rosé wine
  • ⅓ cup vodka 
  • Ice 

Instructions

Combine cranberry juice, sugar, ginger and cinnamon stick in a small saucepan over medium heat. Bring juice mixture to a boil, stirring occasionally, and cook about 1 minute until sugar has dissolved. Off heat, stir in 1 diced apple and ½ cup cranberries; let cool completely. 

Strain juice mixture through a fine mesh sieve into a large pitcher. Add wine, vodka, remaining diced apple and remaining ½ cup halved cranberries; stir to combine. 

Chill sangria until ready to serve. Serve cranberry sangria over ice.



Nutrition

  • Serving Size: 1 cocktail
  • Calories: 163
  • Sugar: 17g
  • Sodium: 9mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Fall sangria, cranberry sangria, rosé sangria

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Overhead photograph of a fall sangria, featuring fresh cranberries and apple chunks, set on a marble platter with cinnamon sticks and more cranberries.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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  1. I made this last weekend and it was a HUGE hit at my happy hour. It was freezing here and it was perfectly cozy and refreshing at the same time.

  2. We had this last night and it’s so good I am making it again with my mom this weekend – thank you!