Mulled Cider Sangria

1 750 ml Bottle Sauvignon Blanc OR Pinot Grigio

2 Cups Boiled Cider

1/2 Cup Brandy

1/4 Cup Mulling Spices

Pinch Fleur de Sel

Pinch Ground Pink Peppercorns

1/2 Cup Orange Juice

2 Red Skin Apples (Fuji, Honey Crisp, Delicious)

1 1/2 Cup Fresh or Frozen Cranberries (Optional)

Our Mulled Cider Sangria will be a real game changer for you and your guests at your next tailgate party, or at any casual get together when the temperatures have cooled and fall leaves are blowing in the air. It’s our take on the more traditional Hot Mulled Cider, which is also a real fan favorite. While we like to make a big batch of boiled cider to use in our favorite fall recipes, you don’t have to make your own. It’s easy to find a bottled version online and in culinary specialty stores, which works just as well in this Sangria.  

​

Combine wine, boiled cider, brandy, mulling spices, salt, pepper, and orange juice in a large Sangria pitcher.

Cut apples into quarters, leaving the skins on. Remove cores and slice into ¼ “ slices. Reserve 8 slices to use as garnish and add remaining slices to the beverage. If using cranberries, reserve about ¼ of the berries and add remaining cup to the sangria.

Stir to combine mixture and refrigerate for at least one hour before serving. When ready to serve, pour Sangria into ice-filled tumblers. Garnish with an apple slice and a few cranberries and serve.

MorningStar Kitchen Seasonings Featured in this Recipe

Click on images below to learn more about seasonings in this recipe