This fall sangria recipe is everything I love about autumn cocktails: bold red wine, tart cranberry, a touch of maple syrup, and a good splash of bourbon. It's fruity, cozy, and just boozy enough to get the party started! Perfect for fall gatherings, Friendsgiving, and Thanksgiving dinner.
Serve it alongside my Crockpot turkey breast, homemade green bean casserole, and Boursin mashed potatoes. For more holiday entertaining ideas, check out my Thanksgiving shrimp appetizers.
Recipe Summary: Fall Sangria
- ✅ Recipe Name: Fall Sangria
- 🕒 Ready In: 10 minutes
- 👪 Serves: 8 (easy to scale)
- 🍽 Calories: 174 per serving
- 🥣 Main Ingredients: Red wine, bourbon, cranberry juice, maple syrup, fresh lemon juice, apples, and warm spices.
- 📖 Dietary Info: Vegan, gluten-free, make-ahead friendly.
- ⭐ Why You'll Love It: Ready in just 10 minutes, this fruity, bourbon-spiked fall sangria is perfect for autumn parties, Friendsgiving, and Thanksgiving gatherings!
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This Fall Sangria Recipe combines bold red wine, bourbon, cranberry juice, maple syrup, and warm spices for a fruity, festive cocktail that's perfect for autumn entertaining. Ready in just 10 minutes, it's easy to make ahead for fall parties, Friendsgiving, or Thanksgiving dinner!
Love fall cocktails? Try my bourbon apple cider cocktail, apple pie cocktail, or apple cider margarita for more delicious ways to sip on the flavors of fall.
Why you'll love this recipe
- Bold fall flavors. Red wine, bourbon, cranberry, maple syrup, and warm spices make one seriously delicious autumn cocktail.
- Easy to make ahead. Mix everything up in about 10 minutes, then add the warming spices shortly before serving.
- Perfect for a crowd. Serve it in a big pitcher or drink dispenser, and easily double the recipe for larger gatherings.
Jump to:
Key Ingredients
- Red Wine: Malbec is my go-to, but Cabernet Sauvignon, Pinot Noir, and dry red blends work well, too. Avoid overly sweet wines.
- Bourbon Whiskey: Adds rich notes of oak, vanilla, and warm spice that give this sangria its cozy fall flavor.
- Unsweetened Cranberry Juice: Adds tartness and balances the sweetness of the cocktail.Love cranberry cocktails? Try my Christmas Mimosa for another festive drink!
- Pure Maple Syrup: Adds a rich, subtle sweetness that pairs perfectly with the bourbon and cranberry.
See the recipe card for the full list of ingredients and quantities.
Variations
| Apple Cider Sangria | Swap half the cranberry juice for apple cider for a sweeter fall twist. |
| Pomegranate Sangria | Replace cranberry juice with pomegranate juice for a rich, tart flavor.Love pomegranate? Try my Christmas Margarita! |
| Add Some Citrus | Add fresh orange or blood orange slices for extra flavor. |
| Make It Sparkling | Top with ginger beer, club soda, or sparkling water before serving. |
| Make It Non-Alcoholic | Use dry non-alcoholic red wine and alcohol-free bourbon. Check labels for a completely alcohol-free version. |
How to Make Fall Sangria
- Step 1: Prep the fruit. Thinly slice the apples and lemons, cut one lemon in half for juicing, and set aside some extra fruit for garnishing the glasses.
- Step 2: Mix the sangria. Combine the red wine, bourbon, cranberry juice, maple syrup, and fresh lemon juice in a large pitcher. Stir well and add the sliced fruit and cranberries.
- Step 3: Garnish and serve. Add the cinnamon sticks and star anise 30–60 minutes before serving. Pour over ice and garnish with fresh fruit and cranberries. Enjoy!
Expert Tips
- Use dry red wine. Malbec, Cabernet Sauvignon, or a dry red blend works best.
- Add spices last. Add cinnamon and star anise 30–60 minutes before serving to prevent overpowering the drink.
- Make ahead. Mix the sangria and fruit up to a day ahead and refrigerate.
- Adjust sweetness. Add more maple syrup to taste.
- Keep it cold. Serve over ice with frozen cranberries for a festive touch.
Fall Sangria Recipe FAQs
Yes! Prepare the sangria up to 24 hours ahead and refrigerate. Add cinnamon sticks and star anise 30–60 minutes before serving so the spices don't overpower the drink.
Use a good dry wine, fresh fruit, and give the flavors time to mingle. Taste and adjust the sweetness before serving for the best balance.
Absolutely! Fall sangria features seasonal ingredients like apples, cranberries, maple syrup, and warming spices, making it perfect for autumn gatherings and Thanksgiving.
Yes! Substitute non-alcoholic red wine and alcohol-free bourbon for the traditional versions. Check labels if you need a completely alcohol-free drink.
More Fall Cocktails to Try
If you tried this Fall Sangria recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Fall Sangria Recipe
Ingredients
- 1 750 ml bottle of full bodied red wine, such as Malbec, Pinot Noir or Zinfandel
- ⅓ cup bourbon whiskey
- 1 cup unsweetened cranberry juice
- ½ cup pure maple syrup + 2 tbsp
- ⅛ cup fresh squeezed lemon juice (about 1 lemon)
Garnishes:
- apple slices from one large apple, such as gala or pink lady
- cinnamon sticks
- star anise (add 2-3 max for 1 large pitcher)
- sliced lemon wheels
- frozen or fresh cranberries
Instructions
- Add wine, bourbon, cranberry juice, maple syrup and lemon juice to a large pitcher.
- Whisk to combine.
- Add apple slices, cranberries, lemon slices.
- Stir to combine.
- 30 minutes to 1 hour before serving, add the cinnamon sticks and star anise.
- Serve over ice with additional garnishes!
Notes
- Wine: Malbec is my go-to, but any dry, full-bodied red wine or red blend works well.
- Make Ahead: Prepare up to 24 hours in advance and refrigerate until serving.
- Add Spices Last: Add cinnamon sticks and star anise 30–60 minutes before serving to prevent overpowering the sangria.
- Adjust Sweetness: Add maple syrup to taste, especially if using sweetened cranberry juice.
- Serving a Crowd: Makes 8 servings. Double the recipe for larger gatherings and serve in a punch bowl or drink dispenser.
- Cinnamon Sugar Rim: Rub a lemon wedge around the glass rim and dip in cinnamon sugar for a festive touch.
Sharon says
I recently gave this fall sangria recipe a little refresh with new photos and more helpful tips! Malbec, Pinot Noir, or a dry red blend are still my favorite wines to use, and I highly recommend adding the cinnamon and star anise just before serving so the spices don't overpower the drink. This is always a favorite at my fall gatherings, and I love that I can make it ahead of time!
Nicole says
Enjoyed this for Thanksgiving. We had to make several batches because it was such a hit.
Sharon Farnell says
So happy to hear!