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.

glass of fall prosecco sangria on wooden board with fruit slice and cinnamon stick inside.

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).

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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.

ingredients on counter.

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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 Fall Prosecco Sangria

Step One: Make The Base

cider and brandy combined in pitcher on counter.

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

fruit slices added to 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

prosecco poured into pitcher of sangria.

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

top view of pitcher pouring drink into glass.

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.

glass of sangria with fruit slice and cinnamon stick on wooden board with apples.

More Sangria Recipes for All Seasons

Questions About This Recipe

How do I keep the fruit from getting mushy?

Don’t let it sit longer than 4 hours before serving, and make sure your fruit is firm to start with. Slightly underripe is better than overripe.

What’s the best way to slice the fruit so it looks nice?

Use a sharp knife and cut everything about 1/4 inch thick.

Can I strain out the spices before serving?

You can, but I leave them in because they look pretty and keep adding flavor as people drink.

Printable Recipe

Fall Prosecco Sangria

This fall sangria highlights the flavors of apples, cinnamon, and apple brandy, topped off with bubbly Prosecco.
Print Recipe
close up of glass of fall prosecco sangria with fruit slice and cinnamon stick inside.
Prep Time:10 minutes
Chill Time:1 hour
Total Time:1 hour 10 minutes

Ingredients

  • 1 bottle Prosecco chilled (750 mL)
  • 1 cup apple cider
  • ½ cup apple brandy like Calvados
  • 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

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Instructions

  • Mix the base. In a large pitcher, combine the apple cider and apple brandy.
  • Add fruit & spices. Add the sliced apple, pear, orange, cinnamon stick, and star anise (if using) to the pitcher. Stir gently to combine.
  • Chill. Let the sangria chill in the refrigerator for 1-2 hours to let the flavors meld together.
  • Add Prosecco. Before serving, gently pour the chilled Prosecco into the pitcher and stir lightly to mix without losing the bubbles.
  • Serve. Serve the sangria in glasses, making sure each one gets some fruit slices. Garnish with a sprig of rosemary if desired.

Nutrition

Calories: 146kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 115mg | Fiber: 2g | Sugar: 10g | Vitamin A: 57IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.3mg
Servings: 8 servings
Calories: 146kcal
Author: Katie Shaw

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