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Cozy Caramel Apple Sangria with Cinnamon Sugar Rim

caramel apple sangria - featured image
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A quick and easy fall sangria made with white wine, apple cider, caramel sauce, and fresh apples, finished with a cinnamon sugar rim. Perfect for cozy gatherings and holiday parties.

Ingredients

Scale
  • 1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 cups apple cider (unfiltered preferred)
  • 1/2 cup caramel sauce (store-bought, thick kind)
  • 1/4 cup apple brandy or bourbon (optional)
  • 2 medium Honeycrisp apples, cored and thinly sliced
  • 1 large Granny Smith apple, cored and thinly sliced
  • 1 cinnamon stick
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons caramel sauce (for rim)
  • Thin apple fan slices (for garnish, optional)
  • Extra cinnamon sticks (for garnish, optional)
  • Fresh rosemary sprigs (for garnish, optional)

Instructions

  1. Make the cinnamon sugar mixture: In a small shallow dish, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Stir with a fork until evenly mixed. Set aside.
  2. Prep your glasses: Pour about 2 tablespoons of caramel sauce into another small shallow dish. Dip the rim of each serving glass into the caramel, rotating gently to coat the entire edge. Let excess drip off, then dip the caramel-coated rim into the cinnamon sugar mixture. Twist slightly for even coverage. Set glasses aside to let the rim set.
  3. Slice the apples: Core the Honeycrisp and Granny Smith apples, then slice them thinly (about 1/8 inch thick). Leave the peels on for color and texture.
  4. Build the sangria: In a large pitcher, pour the entire bottle of white wine. Add 2 cups apple cider, 1/2 cup caramel sauce, and 1/4 cup apple brandy or bourbon (if using). Stir well with a wooden spoon until the caramel sauce is fully incorporated (about 30 seconds).
  5. Add the fruit and aromatics: Drop in the sliced apples, the cinnamon stick, and 1/2 teaspoon vanilla extract. Give everything one more gentle stir.
  6. Chill: Cover the pitcher and refrigerate for at least 2 hours, but 4 hours is better. Overnight is ideal.
  7. Serve: Give the sangria a gentle stir. Fill prepared glasses with ice, then pour the sangria over the top, making sure each glass gets some apple slices. Garnish with an apple fan slice, a fresh cinnamon stick, or a rosemary sprig if desired.
  8. Enjoy immediately: The cinnamon sugar rim will start to dissolve after about 15 minutes, so serve fresh.

Notes

Don’t skip the chilling time—flavors meld and improve. For the rim, use a thin, even layer of caramel; let it set for 30 seconds before dipping in cinnamon sugar. Chill wine and cider beforehand to avoid diluting with ice. If using a very sweet caramel sauce, reduce to 1/3 cup. For a non-alcoholic version, swap wine for sparkling apple cider or white grape juice and skip the brandy. Leftover sangria (without ice) keeps in the fridge for up to 3 days.

Nutrition

Keywords: sangria, apple sangria, caramel apple, fall drink, cinnamon sugar rim, white wine sangria, easy sangria, holiday drink

Find it online: https://tablemira.com/cozy-caramel-apple-sangria-with-cinnamon-sugar-rim/