
A cozy, crowd-pleasing autumn punch that tastes like apple pie in a glass — made with white wine, fresh apple cider, caramel vodka, crisp fruit, and a cinnamon finish.

I remember serving this at a small Thanksgiving rehearsal dinner; the first pour filled the room with apple and cinnamon aromas, and my aunt declared it better than the pie. We passed the pitcher around for refills and I knew I would keep this recipe in regular rotation. It’s one of those dishes that makes people linger and share stories while the glass empties slowly and then gets refilled.
My favorite thing about this mix is how it bridges dessert and cocktail territory. At a small autumn gathering, I once served this with a simple cheddar board and everyone loved the balance of tart apple and sweet caramel. Kids and non-drinkers can enjoy a version that keeps the festive feel while adults savor the boozy version.
Keep the assembled pitcher covered in the refrigerator for up to 48 hours. Fruit will continue to release juices and the flavors will intensify; stir before serving to reincorporate any settled solids. Do not add the ginger ale until just before serving to retain carbonation. For transport, pour into a sealed beverage dispenser and store cold with ice packs. If you need to hold the beverage for longer than two days, remove the fruit after 24 hours to preserve the wine’s brightness and prevent bitterness from over-maceration.
If you do not have caramel vodka, substitute regular vodka plus 2 tablespoons of caramel sauce or brown sugar dissolved in a tablespoon of warm water. For a spicier version, use spiced rum in place of vodka. Swap Honeycrisp apples for Gala or Fuji if necessary, though Honeycrisp gives the best texture. Use pear cider or half pear nectar for a richer pear presence. For a lower-sugar option, replace full-strength apple cider with diluted cider (2 parts cider to 1 part water) and use diet ginger ale or club soda for the finish.
Serve this beverage chilled over plenty of ice in stemmed glasses garnished with an apple fan or a thin pear slice and a small cinnamon stick. Pair with savory fall fare like roasted pork, brie on crostini, or maple-glazed carrots. For dessert pairings, try shortbread cookies or a small wedge of warm apple crisp; the sangria’s acidity cleanses the palate and balances sweet desserts.
This pitcher-style beverage borrows from the Spanish tradition of sangria—mixing wine with fruit and sometimes spirits—while embracing North American fall ingredients like apple cider and caramel. It is a seasonal adaptation that transforms the convivial, communal roots of classic sangria into a dessert-forward, autumnal expression suitable for holiday tables and casual gatherings alike.
In colder months, gently heat a portion of the cider with cinnamon and cloves, then combine with warm spiced rum for a hot toddy-style service. In summer, lighten the recipe with chilled white peach slices and chilled sparkling mineral water for a fresher profile. For holiday entertaining, add a splash of cranberry juice for color and tartness, and substitute pear liqueur for a festive twist.
Prepare the fruit and measure the liquids the day before to save time. Assemble the non-carbonated elements (wine, cider, vodka, and fruit) and chill overnight. When guests arrive, add cinnamon sticks an hour earlier and stir in the ginger ale at the last minute. Store in a sealed pitcher and keep on ice in a shallow bucket or in the refrigerator until ready to pour.
Whether you serve it at a family dinner or a neighborhood potluck, this caramel apple sangria invites conversation, second pours, and warm compliments. It’s easy to scale up or down and to tailor to your preferred level of sweetness. Make it your own by adjusting the spirits, experimenting with fruit, and sharing it with friends who love a touch of seasonal comfort in their glass. Enjoy!
Chop fruit into bite-size pieces to allow maximum flavor extraction and easy spooning into glasses.
Add ginger ale only just before serving to preserve carbonation and a lively mouthfeel.
If making ahead, remove fruit after 24 hours to prevent over-maceration and maintain brightness.
Use chilled ingredients so the drink reaches serving temperature quickly without excessive ice dilution.
This nourishing caramel apple sangria | apple pie sangria recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Caramel Apple Sangria | Apple Pie Sangria recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Wash, core, and chop the apples and pears into 1/2- to 3/4-inch pieces. Place the chopped fruit in the bottom of a large pitcher so the fruit can macerate in the liquids.
Pour both bottles of white wine into the pitcher, add 5 cups apple cider and 1 cup caramel vodka. Stir gently to ensure the fruit is submerged and flavors start to meld.
Cover and refrigerate the pitcher for 1 to 2 hours, or longer for a deeper infusion. Overnight chilling intensifies flavor but remove fruit after 24 hours if preferred.
About 1 hour before serving, add 2 cinnamon sticks to the pitcher and stir once. Return to the refrigerator to continue infusing.
Just before serving, stir in 2 cups chilled ginger ale. Serve over ice in glasses, garnished with apple or pear slices and a cinnamon stick if desired.
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This recipe looks amazing! Can't wait to try it.
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