Apples. Pears. Cinnamon sticks. Clove-studded oranges. Wine. Rum. It’s the perfect Fall Sangria.

Clear glasses full of fall sangria with a pitcher of extra sangria in the background.

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The Story Behind the Recipe

I’ve had delicious red sangria with hints of fall spices here and there (oh, so good), but never white. So I decided to give it a try, and man oh man, am I glad I did?

That would a be a “yes.”

Cinnamon, cloves, and allspice permeate this light white sangria – that’s what you taste hints of first. Then you get the fruitiness – honeycrisp apples, perfectly ripe pears. Then a bit – just a bit – of bite from the ginger ale.

And then you nibble on the fruit – oh my gosh, so good, but be warned! It’s all potent, but the fruit? It’s extra potent. As he finished off his glass, I may or may not have heard my guy say to the baby, “Later on, Daddy’s got a date with a fork and a pitcher!”

He’s so going to kill me for sharing that.

Fall Sangria Ingredients

  • White wine – Sauvignon blanc or Pinot Grigio are great, but any dry white wine will do.
  • Orange – Sliced
  • Pear – I love Bartlett pears in sangria (like this pear sangria!) because they’re nice and firm, but any pear will do.
  • Apple – Honeycrisp is especially good!
  • Cloves – Stick ’em in the orange peel, mulled cider style
  • Cinnamon sticks – Both for flavoring and for serving.
  • Allspice
  • Rum – Go with light/white rum.
  • Ginger ale

How to Make It

First, poke holes in the orange peel and stick the cloves in. Add to your pitcher. Add the remaining fruit and spices, then pour the wine and rum over the top. Let it sit in the fridge for a few hours, then top with ginger ale and serve. That’s it!

A clear glass full of fall sangria with apples and a clove-studded orange along with a cinnamon stick

Tip for Success

  • The longer it sits (up to 3 days), the better it tastes. Just wait until right before serving to add the ginger ale, or you’ll lose the fizz.

More Sangria Recipes

Clear glasses full of fall sangria with a pitcher of extra sangria in the background.
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Fall Sangria

Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Author: Kare
Yield: 6
Apples, pears, and oranges join hands with cinnamon, cloves, allspice, rum, and Sauvignon Blanc for a spicy, fruity autumn-inspired white sangria.
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Ingredients

  • 1 bottle white wine*
  • 1 medium orange
  • 1 large Bartlett pear (or pear variety of your choice, sliced into wedges)
  • 1 large Honeycrisp apple (or apple variety of your choice, sliced into wedges)
  • 2 tablespoons whole cloves
  • 6 3- inch cinnamon sticks
  • 2 teaspoons whole allspice
  • 1/2 cup white rum
  • 4 cups ginger ale
  • Additional cinnamon sticks for serving

Instructions

  • Slice the orange into 1/2-inch wide slices, then poke all around the peels with a toothpick to make holes for the cloves. Stick the stem end of the whole cloves into the toothpick holes.
  • Add clove-studded orange slices to a pitcher along with the pear and apple slices. Top with the cinnamon sticks and sprinkle in the allspice.
  • Pour in the bottle of Sauvignon Blanc and add the rum. Stir gently.
  • Cover and refrigerate for at least 4 hours, up to 8 hours.
  • Remove from refrigerator and strain mixture to remove allspice and any errant bits of clove. Add back the fruit and cinnamon sticks.
  • Pour in ginger ale and stir gently.
  • Serve with pieces of fruit in each glass and top with a fresh cinnamon stick.

Notes

  • Sauvignon Blanc is good, but Pinot Grigio would be great, too – any dry white wine should do

Nutrition Facts

Serving: 1g, Calories: 240kcal, Carbohydrates: 27g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Trans Fat: 0.003g, Sodium: 22mg, Potassium: 199mg, Fiber: 3g, Sugar: 20g, Vitamin A: 71IU, Vitamin C: 14mg, Calcium: 60mg, Iron: 1mg

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