Ina Garten Autumn Sangria

Every fall, I get excited about sangria—and then remember how most versions are too syrupy or muddled to enjoy more than one glass.

This one’s different. Ina’s mix of dry red wine, crisp cider, and just a touch of maple gives it balance. It’s warm from the cinnamon, fresh from the apples, and somehow still light enough to sip with brunch.

Here’s how I adjusted the sweetness (and skipped the soggy fruit situation).

The Game-Changer Step

Letting it sit. A quick stir-and-serve sangria might look the part, but it tastes unfinished. Ina’s version chills for at least 2 hours, which softens the apples, mellows the brandy, and lets the cinnamon infuse just enough warmth.

Also: tasting before you serve isn’t optional—it’s essential. Depending on your wine and cider, a little maple syrup (or a splash of water) can make or break the glass.

Tiny Details, Big Impa

• 1 (750ml) bottle Pinot Noir or Tempranillo – You want a dry, fruit-forward red that won’t clash with the cider. I used an $11 Tempranillo from Rioja.
• ½ cup brandy or Grand Marnier – Brandy gives depth. Grand Marnier adds citrus. I’ve used both and slightly prefer the orange twist.
• 2 cups apple cider – Unfiltered if you can find it. It gives body and a natural sweetness.
• 3 cinnamon sticks – Not ground cinnamon. Whole sticks steep gently without overpowering.
• 3 apples, diced or thinly sliced – I used Honeycrisp for crunch and tartness. Granny Smith works too.
• 1 tbsp maple syrup (optional) – Add only after tasting. Some ciders are already sweet enough.
• Rim garnish: Brown sugar + cinnamon, brushed with orange wedge – It’s subtle, but lovely for presentation and a hint of spice.

Safe Substitutions

• Pear cider – I tested this once when I was out of apple. Softer, but still autumnal and balanced.
• Sliced pears instead of apples – Works well if your apples are past their prime.
• Cranberry juice splash – Just ¼ cup added a tart twist. Don’t overdo it—it dominates fast.

Lessons From My Pitcher

What Went Wrong	Why It Happens	How to Fix It
Too sweet	Cider and Grand Marnier both lean sugary	Taste first, then add maple syrup if needed
Watery flavor	Ice added too early	Serve over ice just before pouring
Mushy fruit	Left fruit soaking too long	Keep skin-on slices, and don’t soak overnight

How to Make Ina Garten’s Autumn Sangria

1. Mix the base: In a large pitcher, combine wine, cider, brandy (or Grand Marnier), and maple syrup (if using). Stir thoroughly.
2. Add fruit + spice: Drop in the apples and cinnamon sticks. Stir again.
3. Chill: Cover and refrigerate for at least 2 hours. This step isn’t optional—it’s where the flavor happens.
4. Taste before serving: Adjust with maple syrup, or thin with a splash of sparkling water if it’s too bold.
5. Serve: Pour into glasses over ice. Rim with cinnamon-sugar if you like, and add a fresh apple slice for flair.

Smart Little Tricks

• I dice the apples small—easier to sip around, and they soak up flavor better.
• A splash of club soda added just before serving adds brightness without diluting.
• If your cinnamon sticks float to the top, I wedge them between apple pieces to keep them submerged.

How I Store It

• Fridge: Covered, sangria lasts up to 5 days. Apples get softer over time, but the flavor deepens.
• Freezer: Pour leftovers into an ice cube tray. I use them in club soda later as an autumn mocktail.
• Reheat? No. The alcohol evaporates and the balance is lost. This is a cold drink—trust me.

Reader Qs Answered

Q: Can I make it the night before?
A: Yes. Just add the fruit no more than 6–8 hours ahead to keep it from getting too soft.

Q: What’s the best wine for fall sangria?
A: A dry, medium-bodied red like Pinot Noir or Tempranillo. Avoid sweet reds—they’ll make it cloying.

Q: Can I serve this warm?
A: I wouldn’t. The wine and brandy don’t behave well with heat. If you want something warm, try Ina’s mulled wine instead.

Q: Can I double this for a party?
A: Absolutely. Just be sure your pitcher can hold it—or use a large glass mixing bowl.

Try More Recipes:

• Ina Garten Candied Yams
• Ina Garten Black Eyed Peas Recipe
• Ina Garten Sweet Potato Casserole