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Best Salted Caramel Apple Cider Sangria: Easy Fall Recipe

Salted Caramel Apple Cider Sangria - featured image
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This salted caramel apple cider sangria is the perfect fall cocktail, combining dry white wine, fresh apple cider, and a silky salted caramel sauce for a cozy, crowd-pleasing drink that tastes like a caramel apple you can sip.

Ingredients

Scale
  • 4 cups (960 ml) apple cider, divided
  • 1 bottle (750 ml) dry white wine (such as Pinot Grigio, Sauvignon Blanc, or dry Riesling)
  • 1/2 cup (120 ml) salted caramel sauce, plus more for drizzling
  • 1/2 cup (120 ml) apple brandy or Calvados (optional)
  • 2 medium fresh apples (such as Honeycrisp and Granny Smith), cored and thinly sliced
  • 1 large orange, thinly sliced into half-moons
  • 3–4 cinnamon sticks
  • 5–6 whole cloves
  • 2 star anise pods (optional)
  • Flaky sea salt (such as Maldon), for finishing
  • Sparkling water or ginger ale (optional, for serving)

Instructions

  1. Warm the cider and caramel base: Pour 1 cup of the apple cider into a small saucepan. Add the 1/2 cup of salted caramel sauce. Warm over medium-low heat, whisking constantly, until the caramel is fully dissolved and the mixture is smooth and slightly thickened, about 3-4 minutes. Do not let it boil. Remove from heat and let it cool for 5 minutes.
  2. Combine the liquids in your pitcher: Pour the remaining 3 cups of apple cider into a large pitcher. Add the entire bottle of dry white wine. If using apple brandy or Calvados, add it now. Pour in the warm caramel-cider mixture and stir gently with a wooden spoon until well combined.
  3. Add the fruit and spices: Drop the apple slices, orange slices, cinnamon sticks, whole cloves, and star anise (if using) into the pitcher. Stir gently to distribute everything.
  4. Chill: Cover the pitcher and refrigerate for at least 2 hours, ideally 4-6 hours or up to 3 days. For best flavor, remove fruit after 24 hours and add fresh fruit before serving.
  5. Prepare for serving: When ready to serve, give the pitcher a gentle stir. Taste and adjust sweetness with more caramel sauce or brightness with a squeeze of fresh orange juice if desired.
  6. Serve over ice: Fill each glass or mason jar with ice cubes. Pour the sangria over the ice, making sure to get some fruit and a cinnamon stick into each glass. If using sparkling water or ginger ale, top off each glass with a splash (about 2-3 tablespoons per glass).
  7. Finish with flaky salt: Right before serving, sprinkle a tiny pinch of flaky sea salt over the top of each glass.
  8. Garnish (optional): Add a fresh apple slice or a cinnamon stick to each glass. Drizzle a little extra caramel sauce around the rim of the glass if desired.

Notes

Let the caramel mixture cool for 5 minutes before adding to the wine to prevent curdling. Slice apples about 1/4-inch thick to avoid sogginess. Do not add sparkling water or ginger ale to the whole pitcher; add per glass to maintain fizz. For a non-alcoholic version, omit wine and brandy and replace with extra apple cider and sparkling apple juice. For a spiced bourbon version, swap white wine and brandy for 1 1/2 cups bourbon and 3 cups apple cider. Store in the refrigerator for up to 3 days; remove fruit after 24 hours and add fresh fruit before serving.

Nutrition

Keywords: salted caramel apple cider sangria, fall sangria, apple cider cocktail, easy sangria recipe, fall drink, caramel apple sangria, white wine sangria

Find it online: https://eliplate.com/best-salted-caramel-apple-cider-sangria-easy-fall-recipe/