This cranberry red apple sangria recipe is chockfull of apple and cranberry flavors and is super quenching, refreshing, and ultra easy to sip. It’s fruity, luscious, and perfect for fall, winter, Thanksgiving, and Christmas!
Table of Contents
The Story Behind the Recipe
I’m not hosting Thanksgiving this year, but I was asked to bring stuffing and a cocktail. So I decided to create an apple-forward red wine sangria, and I loved it so much, I had to share it here!
Exciting story, I know. But what this sangria lacks for story, it makes up for in flavor. It’s SO, so good.
Cranberry Apple Sangria Ingredients
This cranberry apple sangria has two different kinds of fruit juices in it – apple cider for apple flavor, and cranberry for a tart edge that helps make this sangria extra drinkable. And, well, juice-y.
I also add cinnamon and whole cloves because both are phenomenal in a red sangria, and most definitely in a red apple sangria.
- Red wine – I love Tempranillo for this sangria
- Apple cider – For juicy apple flavor!
- Cranberry juice – Adds a deep fruity note
- Brandy & Triple Sec – Sangria must be boozy!
- Apples – I like red delicious, honey crisp, or pink lady in this apple sangria
- Cinnamon sticks & cloves – For a nice, deep, warm spiciness that really helps amp up sangria
- Ice – for serving!
More Sangria Recipes
- The Best Red Sangria
- Strawberry Sangria
- Summer Sangria
- Apple Cider Sangria
- Pear Sangria
- Spiced White Wine Sangria
- Watermelon Sangria
- Mason Jar Sangria
- Margarita Sangria
Cranberry Apple Sangria
Ingredients
- 1 750-ml bottle fruity red wine (I like Tempranillo for this sangria)
- 2 cups apple cider
- 1 cup cranberry juice
- 3/4 cup brandy
- 1/2 cup Triple Sec
- 3 medium apples (cored and diced (I like a combo of red delicious or another red apple + pink lady apples))
- 3 5- inch cinnamon sticks
- 1 teaspoon whole cloves
- Ice (for serving)
Instructions
- Add all ingredients except for ice to a large pitcher. Stir and cover with a lid or plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
- Stir again before serving. To serve, fill glasses with ice. Spoon several pieces of fruit into the glass and fill the rest of the way with wine. Pluck out any cloves that float to the top (and/or warn your drinkers to keep an eye out for them and pick them out if they come across any!) Garnish with fresh peppermint leaves and cinnamon sticks for extra-festive flair.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
Hi! I don’t have a cranberry juice here, can i substitute it with a pomegranate juice?
I think that would be great. I actually thought about trying pomegranate juice instead. 🙂 Cheers!
I made this for Thanksgiving dinner and it was a huge hit! The apples were feisty and none were left. I ran out of brandy so substituted Pendleton whiskey. Can’t wait to make this for hubby’s family at Christmas!