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This fall sangria is red wine and Cognac with fresh ginger syrup, apple, orange and allspice. It is lightly sweet rather than sugary, and it gets better the longer it sits in the refrigerator.
Most sangria leans on a lot of added sugar and whatever fruit is in the house. Instead, this one builds its sweetness from ginger syrup and a tablespoon of dark brown sugar, so the wine still tastes like wine.
The Cognac is what makes it a fall drink rather than a summer one. Because it adds warmth and a little oak, the whole pitcher reads cozier.
I pour this alongside my Cajun Butter Turkey at Thanksgiving, and I always hold some back for the Sangria Cranberry Sauce.
What Goes Into Fall Sangria
- Red wine. A full bottle. Merlot or Cabernet both work, although anything dry and medium-bodied is fine.
- Orange juice. Fresh if you can, since bottled juice tastes flat next to the wine.
- Ginger syrup. Homemade, from fresh ginger. The recipe is in the card below.
- Cognac. A quarter cup. I use Hennessy.
- Grand Marnier. Two tablespoons, for orange depth that juice alone cannot give.
- Dark brown sugar. Start with one tablespoon, then taste before adding more.
- Apple, orange and allspice berries. Whole allspice, not ground, so the sangria stays clear.
Make the Ginger Syrup First
Everything else is stirring, so the syrup is the only real cooking here. Warm equal parts sugar and water until the sugar dissolves, add a cup of sliced fresh ginger and simmer 15 minutes.
Then let it steep off the heat for another 20 to 30 minutes before straining. That resting time is where most of the ginger flavor actually comes from.
The batch makes more than this pitcher needs, which is deliberate. It keeps about 2 weeks refrigerated, and the leftovers go straight into my Iced Cranberry Mules.
How to Make Fall Sangria
Start with the wine. Pour the whole bottle into a large pitcher, one that leaves room for a cup of juice and a lot of fruit.
Add the orange juice. A full cup goes in next, which softens the tannins before anything else is added.
Pour in the syrup and the spirits. Ginger syrup, Cognac, Grand Marnier and one tablespoon of brown sugar. Stir until the sugar has completely dissolved.
Taste before the second tablespoon. How sweet it needs to be depends on your wine and your juice, so judge it now rather than later.
Add the fruit and allspice. Apple cubes, orange slices and six whole allspice berries. Stir once and leave it.
Chill at least 6 hours. Overnight is better. The apple goes translucent and the allspice finally shows up.
Serve over ice. Pour into glasses filled with ice, then spoon some of the soaked fruit into each one.
Tips for a Better Fall Sangria
- Cut the apple into real cubes. Thin slices go mushy overnight, while one-inch pieces hold up.
- Keep the allspice whole. Ground allspice clouds the pitcher and turns gritty at the bottom.
- Do not add ice to the pitcher. Ice belongs in the glass, since melted ice waters down the whole batch.
- Make it the night before. Then the only thing left on the day is pouring.
Save Some for the Cranberry Sauce
Before the pitcher goes to the table, pull 3/4 cup of the liquid and set it aside. That is what goes into my Sangria Cranberry Sauce, which simmers the berries in this instead of water.
It is the easiest upgrade on the whole holiday table, and nobody can quite place what is in it.
Fall Sangria Make Ahead and Storage
Sangria is a make-ahead drink by design. Mix it the night before and keep it covered in the refrigerator.
It holds for 2 days, although the fruit gets soft after that and starts to go cloudy. The ginger syrup on its own keeps about 2 weeks.
One more thing worth saying out loud: between the wine and the Cognac, these pour bigger than they taste. The NIAAA counts 5 ounces of wine as one standard drink, so pace the pitcher accordingly.
Frequently Asked Questions
Can I make fall sangria without Cognac?
Yes, although it loses the warmth that makes it feel like autumn. Brandy is the closest swap, while bourbon takes it somewhere different but still good.
Which red wine works best for fall sangria?
Merlot or Cabernet Sauvignon. Avoid anything heavily oaked, because the Cognac already brings that.
How far ahead should I make it?
At least 6 hours, and ideally the night before. Two days is the outer limit before the fruit turns.
Is there a version without alcohol?
Use grape juice in place of the wine, skip the Cognac and Grand Marnier and add a splash of pomegranate juice. Keep the ginger syrup, since that is what carries the flavor.
What should I do with the soaked fruit?
Spoon it into the glasses. People eat it, and it is the best part of the pitcher.
More for the Holiday Table
Holiday Recipes
Candied Yams with Marshmallows
Side Dishes
Cornbread Dressing
Holiday Recipes
Roasted Cajun Turkey Recipe
Dessert
Honey Butter Cornbread
Toni’s Fall Sangria
Ingredients
Ginger syrup (makes about 1 1/4 cups)
- 1 cup fresh ginger thinly sliced, about 4 ounces
- 1 cup granulated sugar
- 1 cup water
Sangria
- 1 bottle red wine 750 ml, such as Merlot or Cabernet
- 1 cup orange juice
- 3 tablespoons ginger syrup from above
- 1 to 2 tablespoons dark brown sugar to taste
- 1/4 cup Cognac
- 2 tablespoons Grand Marnier
- 1 crisp red apple such as Honeycrisp, cut into 1-inch cubes
- 1 orange thinly sliced
- 6 whole allspice berries
Instructions
- Make the ginger syrup. Warm the water and sugar in a small saucepan, stirring until the sugar dissolves. Add the sliced ginger, partially cover and simmer gently for 15 minutes. Take it off the heat, cover and steep 20 to 30 minutes, then strain into a clean jar and chill. You will have more than this recipe needs, which is the point if you are also making the mules.
- Mix the base. In a large pitcher, combine the wine, orange juice, ginger syrup, Cognac, Grand Marnier and 1 tablespoon of the brown sugar. Stir until the sugar dissolves, then taste and add the second tablespoon only if it needs it.
- Add the fruit and spice. Drop in the apple cubes, orange slices and allspice berries, then stir once to settle everything.
- Chill. Refrigerate at least 6 hours, or overnight. Serve it cold over ice, spooning some of the soaked fruit into each glass.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
