Fall Prosecco Sangria with Apple Cider

I make this every Thanksgiving because it serves a crowd, looks absolutely gorgeous, and tastes like autumn in a glass. But don’t let me stop you from making it any time in the fall! The apple brandy and warm spices feel special and seasonal for any autumn occasion.

Here’s what I’ve learned after making this dozens of times: the key is letting it sit in the fridge for at least an hour before adding the Prosecco. I know it’s tempting to rush it, but trust me on this one, the flavors need time to blend together.

Also, don’t go too cheap on the apple brandy (Calvados is my favorite, but any decent apple brandy works).

Ingredients and Tools You’ll Need

Choose an extra-dry Prosecco to balance out the sweetness. Or make it non-alcoholic by replacing the Prosecco with sparkling apple cider or ginger ale. You can use any crisp apple like Honeycrisp, Fuji, or Gala.

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If you are serving a crowd, you can double or triple the recipe by making adjustments in the recipe card at the bottom of this post. But make sure it is consumed within a few days.

• 1 bottle Prosecco chilled (750 mL)
• 1 cup apple cider
• ½ cup apple brandy like Calvados (can also use regular brandy or apple liqueur)
• 1 apple, thinly sliced
• 1 pear, thinly sliced
• 1 orange, thinly sliced
• 1 cinnamon stick
• 2-3 star anise optional
• Fresh rosemary sprigs for garnish (optional)

How to Make

Step One: Make The Base

Add your apple cider and apple brandy to a large pitcher.

Now add your sliced fruit (pear, apple, orange), cinnamon stick, and the star anise if you’re using it. Gently stir everything.

Step Two: Chill

Let it chill in the fridge for 1-2 hours so that the flavors can come together.

Step Three: Add Prosecco

Right before you’re ready to serve, pour in the chilled Prosecco and stir it lightly so you don’t lose the bubbles.

Step Four: Serve

Serve in glasses, making sure each glass gets some fruit slices. If you want, garnish with a bit of rosemary.

Storage Instructions

You can make this ahead of time without the Prosecco and keep it in the fridge for a few hours. Once you do add the Prosecco, enjoy the sangria within 24 hours.

Store any leftovers in the fridge in a pitcher with a lid or covered tightly with plastic wrap. Drink it within 3 days.

Serving ideas for a Fall Party

Enjoy this with some simple snacks or fall sweets.

• Have it with a platter of cheese, crackers, and some nuts.
• If you’re serving this sangria to a crowd, make this apple spice cake with caramel frosting to go with it.
• A slice of apple pie yeast bread and a glass of sangria make for a lovely afternoon.

More Sangria Recipes for All Seasons

• As the weather gets cooler, I like switching to my Christmas sangria.
• This Prosecco sangria is super pretty with the berries.
• Another favorite fall drink is my apple pear sangria with caramel.

Questions About This Recipe

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