Apple Pear Sangria: A Refreshing Fall Cocktail Recipe

Apple Pear Sangria: Imagine a crisp autumn afternoon, the leaves are turning vibrant shades of red and gold, and you’re gathered with friends, laughter echoing in the air. What could make this scene even more perfect? A pitcher of refreshing, fruity Apple Pear Sangria, of course! This isn’t just any sangria; it’s a celebration of fall flavors in a glass.

Sangria, with its roots in Spain, has a rich history as a communal beverage, perfect for sharing and celebrating. While the classic version often features red wine and citrus fruits, our autumnal twist embraces the sweetness of ripe apples and pears, creating a drink that’s both comforting and invigorating. This particular combination is a modern adaptation, taking the traditional spirit of sangria and infusing it with the essence of the harvest season.

People adore this Apple Pear Sangria for its delightful balance of flavors. The crispness of the apples complements the delicate sweetness of the pears, while the wine adds a subtle depth and complexity. It’s incredibly easy to make, requiring minimal effort for maximum impact, making it the ideal choice for both casual gatherings and festive occasions. The vibrant colors and aromatic spices also make it a visually stunning centerpiece for any table. So, gather your ingredients, invite your friends, and prepare to be transported to an autumn paradise with every sip!

this RECIPE

Ingredients:

• 1 bottle (750ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup apple cider
• 1/2 cup brandy
• 1/4 cup orange liqueur (such as Cointreau or Triple Sec)
• 2 medium apples, such as Honeycrisp or Gala, cored and chopped
• 2 medium pears, such as Bartlett or Anjou, cored and chopped
• 1 orange, sliced into thin rounds
• 1 lemon, sliced into thin rounds
• 1 lime, sliced into thin rounds
• 1 cinnamon stick
• 1/4 cup granulated sugar (or to taste)
• Ice, for serving
• Optional garnishes: fresh mint sprigs, star anise

Preparing the Fruit and Infusion

Alright, let’s get started! The key to a great sangria is allowing the fruit to really infuse the wine with its flavor. This step is crucial, so don’t skip it!

1. Chop the Apples and Pears: First, wash your apples and pears thoroughly. Core them and chop them into bite-sized pieces. I like to leave the skin on for added color and texture, but you can peel them if you prefer. Aim for pieces that are about 1/2 inch in size. This ensures they release their flavor effectively.
2. Slice the Citrus: Next, wash the orange, lemon, and lime. Slice them into thin rounds. The thinner the slices, the more easily their juices and oils will infuse into the sangria. Plus, they look beautiful floating in the pitcher!
3. Combine Fruit and Spices: In a large pitcher, combine the chopped apples, pears, orange slices, lemon slices, and lime slices. Add the cinnamon stick. The cinnamon stick adds a warm, subtle spice that complements the fruit beautifully.
4. Add Sugar: Sprinkle the granulated sugar over the fruit. The amount of sugar you use will depend on your personal preference and the sweetness of your fruit. Start with 1/4 cup and adjust to taste later.
5. Muddle Gently (Optional): If you want to really kickstart the infusion process, you can gently muddle the fruit with the sugar. Be careful not to over-muddle, as you don’t want to turn the fruit into mush. Just a gentle press to release some of the juices is all you need.

Adding the Liquids and Letting it Infuse

Now comes the fun part – adding the booze! This is where the sangria really starts to come together.

1. Pour in the Brandy and Orange Liqueur: Pour the brandy and orange liqueur over the fruit mixture. These liquors add depth and complexity to the sangria. The brandy provides a warm, boozy kick, while the orange liqueur adds a bright, citrusy note.
2. Add the Apple Cider: Pour in the apple cider. This adds a touch of sweetness and a lovely apple flavor that complements the other fruits.
3. Pour in the White Wine: Now, gently pour in the bottle of dry white wine. I recommend using a Pinot Grigio or Sauvignon Blanc, as these wines are light and crisp and won’t overpower the fruit flavors. Avoid using a wine that is too oaky or buttery, as it will clash with the other ingredients.
4. Stir Gently: Stir the mixture gently to combine all the ingredients. Be careful not to stir too vigorously, as you don’t want to bruise the fruit.
5. Refrigerate for at Least 4 Hours (Ideally Overnight): This is the most important step! Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight. This allows the fruit to fully infuse the wine with its flavor, resulting in a much more flavorful and delicious sangria. The longer it sits, the better it gets! I often prepare it the night before I plan to serve it.

Serving the Apple Pear Sangria

Finally, it’s time to enjoy your delicious Apple Pear Sangria! Here’s how to serve it:

1. Taste and Adjust Sweetness: Before serving, taste the sangria and adjust the sweetness if necessary. If it’s not sweet enough for your liking, you can add a little more sugar or a splash of simple syrup.
2. Add Ice: Fill glasses with ice.
3. Pour and Garnish: Pour the sangria into the glasses, making sure to include some of the fruit in each glass. Garnish with fresh mint sprigs or star anise, if desired. These garnishes add a touch of elegance and enhance the aroma of the sangria.
4. Serve and Enjoy! Serve immediately and enjoy! This Apple Pear Sangria is perfect for parties, gatherings, or simply relaxing on a warm day.

Tips for the Best Apple Pear Sangria:

• Use High-Quality Ingredients: The better the quality of your ingredients, the better your sangria will taste. Use fresh, ripe fruit and a good-quality white wine.
• Don’t Be Afraid to Experiment: Feel free to experiment with different types of fruit and liquors to create your own unique sangria. You could try adding other fruits like cranberries, grapes, or peaches.
• Make it Ahead of Time: Sangria is best when it’s made ahead of time, so the flavors have time to meld together. I recommend making it at least 4 hours in advance, or even better, the night before.
• Keep it Cold: Sangria is best served cold, so keep it refrigerated until you’re ready to serve it. You can also add ice to the pitcher to keep it extra cold.
• Adjust to Your Taste: Don’t be afraid to adjust the recipe to your own taste. If you prefer a sweeter sangria, add more sugar. If you prefer a stronger sangria, add more brandy or orange liqueur.

Variations:

• Sparkling Apple Pear Sangria: For a sparkling version, top each glass with a splash of sparkling wine or club soda before serving.
• Spiced Apple Pear Sangria: Add a few cloves or a pinch of nutmeg to the sangria for a warmer, spicier flavor.
• Cranberry Apple Pear Sangria: Add a cup of fresh or frozen cranberries to the sangria for a festive, tart flavor.
• Non-Alcoholic Apple Pear Sangria: Substitute the white wine with sparkling white grape juice or apple juice. Omit the brandy and orange liqueur, or replace them with non-alcoholic versions.

I hope you enjoy this recipe! It’s one of my favorites, and I’m sure it will become one of yours too. Cheers!

Conclusion:

This Apple Pear Sangria is more than just a drink; it’s an experience, a celebration in a glass! I truly believe this recipe is a must-try for anyone looking to elevate their next gathering or simply enjoy a refreshing and flavorful beverage on a warm afternoon. The combination of crisp apples, juicy pears, and the subtle warmth of cinnamon creates a symphony of flavors that will tantalize your taste buds. It’s the perfect balance of sweet and tart, with a delightful fruity aroma that will fill your kitchen.

But what truly sets this sangria apart is its versatility. Feel free to experiment with different types of apples and pears to find your perfect blend. Granny Smith apples will add a touch of tartness, while Honeycrisp apples will enhance the sweetness. Bosc pears offer a slightly spicy flavor, while Anjou pears are known for their smooth texture. Don’t be afraid to get creative!

Looking for serving suggestions? I love to serve this sangria chilled, garnished with slices of apple, pear, and a cinnamon stick. For a festive touch, you can even add a few cranberries or pomegranate seeds. If you’re serving a crowd, consider making a large batch in a punch bowl and letting your guests help themselves. It’s a guaranteed conversation starter!

And the variations are endless! If you prefer a sweeter sangria, add a splash of simple syrup or agave nectar. For a bolder flavor, try using a spiced rum or brandy instead of the traditional red wine. You can even add a splash of sparkling cider or ginger ale for a bubbly twist.

Here are a few more ideas to get you started:

Serving Suggestions:

• Serve chilled over ice.
• Garnish with apple and pear slices, cinnamon sticks, and cranberries.
• Pair with cheese and crackers, grilled appetizers, or light desserts.
• Make a large batch in a punch bowl for easy serving.

Variations:

• Use different types of apples and pears to customize the flavor.
• Add a splash of simple syrup or agave nectar for extra sweetness.
• Substitute spiced rum or brandy for the red wine.
• Add a splash of sparkling cider or ginger ale for a bubbly twist.
• Include other fruits like oranges, grapes, or berries.

I’m confident that this Apple Pear Sangria will become a new favorite in your household. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re hosting a holiday party, enjoying a casual get-together with friends, or simply relaxing at home, this sangria is sure to impress.

So, what are you waiting for? Gather your ingredients, grab your favorite pitcher, and get ready to create a truly unforgettable drink. I can’t wait to hear about your experience! Please, try this recipe and don’t hesitate to share your photos and feedback in the comments below. Let me know what variations you tried and how you made it your own. I’m always looking for new and exciting ways to enjoy this delightful beverage. Cheers to happy sipping and delicious memories! I hope you enjoy this Apple Pear Sangria as much as I do.