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Cider Sangria

Photo: Peter Frank Edwards; Styling: Ginny Branch


Hands-on time 15 mins
Total time 35 mins

Serves 10 (serving size: 3/4 cup)

It's fine to make this punch ahead; just hold off on adding the apple cider--which adds bright and effervescent notes--until right before serving.


  • 1/2 cup water
  • 1/4 cup sugar
  • 3 cinnamon sticks
  • 3/4 cup brandy
  • 1 apple, cored and diced
  • 1 pear, cored and diced
  • 1 cup black seedless or Concord grapes
  • 3 1/2 cups leftover dry white wine, such as sauvignon blanc (a little more than 1 [750-milliliter] bottle)
  • 1 3/4 cups sparkling apple-cranberry cider (such as Martinelli's)

Nutrition Information

  • calories 175
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 22 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 5 mg
  • calcium 13 mg

How to Make It

  1. Combine 1/2 cup water, sugar, and cinnamon sticks in a small saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar. Pour mixture into a large bowl; cool for about 10 minutes. Stir in brandy. Add apple and pear; toss to coat. Cool completely.

  2. Strain brandy mixture into a large pitcher, reserving apples and pears. Discard cinnamon sticks. Thread apples, pears, and grapes onto 10 short skewers or cocktail picks. Return any remaining fruit to the pitcher. Stir in wine and cider. Fill 10 glasses with ice. Divide punch evenly among glasses; garnish each glass with a fruit skewer.