Perfect for Holiday Gatherings — Makes 10–12 servings of bright, spiced winter sangria.

Quick Summary

If summer sangria is a poolside flirtation, this winter version is its cozy, sweater-weather sister. Crisp white wine, apple cider, brandy, and autumn fruit soak together with warm spices until everything tastes like the inside of a holiday market stall — bright, lightly spiced, and never syrupy. The final flourish, a splash of red sparkling wine, adds tart berry bite and a gorgeous ruby cap. It’s festive, forgiving, and dangerously easy to drink.

Why This Winter Sangria Works

Winter sangrias often drift toward heavy, mulled-wine territory — this one refuses. The base stays bright: Pinot Grigio or Sauvignon Blanc keeps acidity high and sweetness in check, giving you a clean canvas for apple cider and apple brandy to deepen the orchard notes. Nothing cloying, nothing muddled.

The fruit soak is where the magic happens. Apples and pears stay crisp, while orange slices add subtle bitterness. Cinnamon and allspice infuse slowly, creating a whisper of warmth rather than a blast of baking spice.

Then comes the red sparkling wine. Just an ounce or two floated on top shifts the drink entirely — tart red fruit, bubbles, and a visual pop that instantly reads “holiday.” It keeps the sangria refreshing instead of heavy, and it makes every glass look like it belongs at a winter celebration. A sprig of mint or even rosemary will make a visual pop that dresses the cocktail in its finest.

This punch hits that sweet spot: festive, easy to batch, and forgiving enough to live in your fridge for a couple of days (just don’t over infuse with the baking spices). When you need something crowd-friendly and seasonal, this is the pitcher that vanishes first.

What You Need to Make Winter Apple Sangria

You’ll need just a few bottles and some fruit — nothing fancy, nothing hard to source. If you prefer a drier profile, choose a crisp, high-acid white wine and reduce the cider.

white wine (Pinot Grigio or Sauvignon Blanc)
apple cider
apple brandy (of course I’ll tell you bourbon is a great substitute)
apple
ripe sliced pear
sliced orange
cracked cinnamon sticks
allspice berries
berries (cranberries or blueberries)
red sparkling wine (chilled)
garnish: cinnamon stick + berries

white wine sangria with ice, citrus and cinnamon sticks. topped with red wine float

Variations & Tips

Swap the spirit: Pear brandy adds floral lift; Calvados creates a richer, deeper apple backbone.
More spice: Add a a few whole clove or star anise — but don’t overdo it. Spices get aggressive fast. Don’t use ground spices here, whole only for infusion!
More tartness: Add ¼ cup fresh strained lemon juice.
Drier profile: Use a bone-dry white wine and reduce the cider to ½ cup.
Make-ahead note: Chill at least 4 hours; overnight is even better. Fruit stays crisp for 24–36 hours.

Right before serving, give the pitcher a gentle stir to wake up the spices — then let each guest top their glass with their own splash of red bubbly.

You Made It, But Want to Tweak the Flavors

Too sweet: Add a splash of dry white wine, more orange slices, or a few ounces of unsweetened cranberry juice.
Too thin: Add an extra ounce of brandy or an ounce or two of simple syrup.
Too spiced: Remove cinnamon and allspice after 6–8 hours; they extract quickly.
Not spiced enough: Warm ¼ cup of the cider with one stick of cracked cinnamon, cool it, and stir it back in.
Not fruity enough: Add more sliced apple or toss in pomegranate arils for extra color and crunch.

Punch Bowl Version

For a crowd that needs refills without ceremony, build this in a punch bowl instead of a pitcher. Double the recipe, add a full bottle of chilled red sparkling wine directly to the bowl right before serving, and float thin apple, pear, and orange wheels across the surface. A big block of ice (freeze water in a loaf pan the night before) keeps the flavors bright without diluting the cider and brandy. It looks festive, it drinks fast, and it survives a room full of grazers.

Christmas Morning Alternative

If your holiday mornings are more cinnamon rolls than clinking glasses, turn this into a lighter, brunch-friendly version. Skip the spices, swap the apple brandy for St-Germain or pear liqueur, and top each glass with dry Prosecco instead of red sparkling wine. The result is crisp, floral, and gently fruity — a winter mimosa with more personality and far less sugar. It’s the kind of drink that pairs with pajamas, pastry, and unwrapping chaos.

Pairing / When to Serve

Serve this at any fall or winter gathering where you want something seasonal, crowd-friendly, and festive without committing to mulled wine. It pairs beautifully with charcuterie boards, roasted vegetables, salty snacks, and anything with sage or browned butter. It’s also the perfect welcome drink — the kind of pitcher that greets your guests before you’ve even hung up their coats.