Some people think that sangria should only be consumed in the summer, but here at Spoon University, we don’t discriminate (especially against wine). This super simple recipe is perfect for using up the rest of those apples you picked or to bring to your next fall soirée.


Graphic by Spoon University

Apple Cinnamon Sangria

  • Prep Time:10 minutes
  • Cook Time:1 hour
  • Total Time:1 hour 10 minutes
  • Servings:15-20
  • Easy


  • 6 apples
  • 3 pears
  • 750mL cinnamon whiskey
  • 1 bottle Pinot Grigio
  • 64 oz apple cider
  • 1 liter seltzer water
Photo by Marie Clark
  • Step 1

    Chop apples and pears into bite-size chunks.

    #SpoonTip: Make sure to wash your fruit to get rid of all those yucky germs.

    Photo by Marie Clark
  • Step 2

    Place the cut fruit in a bowl and drown in cinnamon whiskey. Cover the bowl and let sit for at least an hour.

    #SpoonTip: The longer the fruit soaks, the more boozy they get.

    Photo by Marie Clark
  • Step 3

    In a serving jug, pour in wine, apple cider, and seltzer water. Scoop in your soaked apples, and stir.

    Photo by Marie Clark