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Cinnamon Spice Apple Orange Sangria

13 Comments

With so many apples and oranges in peak season right now, making sweet sangria with these fruits and winter-inspired spices is perfect for the holidays.

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Cinnamon Spice Orange Apple Sangria
for 1 large pitcher

Ingredients:

  • 1 orange cut into thin slices
  • 1 apple cut into thin slices
  • 1 California plum cut into thin slices (optional)
  • 2 cups fresh orange juice
  • 2 cups apple cider
  • 2 cups white wine (if making alcoholic sangria)
  • 1/4 cup orange brandy such as Grand Marnier (if making alcoholic sangria)
  • 1 stick cinnamon
  • 2 tbsp mulling spices wrapped in cheese cloth
  • 4 tbsp maple syrup
  • 1 sprig of mint (about 6 – 8 leaves)

Directions:

  • In a pitcher place the cut fruit.

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  • Add the maple syrup, orange juice and apple juice and stir.
  • Add the mulling spices, cinnamon stick and mint and gently mix into the cocktail.  Add wine and orange liqueur at this point if using.

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  • Cover the pitcher and place in refrigerator over-night.

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  • Serve chilled the following day with cinnamon stick and mint garnish.

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  • For a fizzy drink dilute the sangria with sparkling mineral water or champagne before serving.

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Cheers! 🍹🍾

13 thoughts on “Cinnamon Spice Apple Orange Sangria”

  2. What is a California plum? This recipe is quite fancy. I have never seen ‘orange’ sangria. It is typically made with ‘Sanguinelli’ oranges and some sort of red wine. It is popular this time of year of course.

    Reply

    1. Sangria can be made with pretty much any type of wine and any fresh fruit. Typically white wine sangria has melons and oranges and peaches, but I mixed it up a bit in my recipe to go with the wintery season. Looks fancy but this recipe is made with simple ingredients that can be found in any grocery store. California plums are grown in california and I find have a distinct taste and less mealy texture (at least for me).

      Reply

      1. Oh, I think you mean simple common plums. Prunes are European plums. They have a firmer texture but a higher sugar content so that they can be dried before they mold. California plums originated in Japan. Because they have a bit less sugar and more moisture, they are likely to mold instead of dry. They are instead eaten fresh. Many of the orchards here grew prunes. However, most home garden plums are simple plums for eating fresh. Because they were all I had to work with, I sometimes juiced them like prunes (they were juicier) and make jam with them.

        Reply

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