Mulled Cider Sangria: A Cozy Pitcher Perfect for Firesides and Feasting

If you could bottle the feeling of a crisp fall evening—apple-sweet, spice-laced, and warming all the way down—you’d get something close to Mulled Cider Sangria. This cocktail brings together two beloved autumn traditions: spiced mulled cider and fruit-forward red wine sangria, combining them into one festive, shareable drink that’s as perfect for a holiday gathering as it is for a quiet night by the fire.

This sangria leans into seasonal ingredients—think cinnamon sticks, cloves, fresh apples, oranges, and a full-bodied red wine. It’s a make-ahead, crowd-pleasing pitcher drink that takes well to variations and scales easily. What sets it apart is the gentle warming of the cider, which infuses the fruit and wine with bold, comforting spice before everything is chilled and ready to serve over ice or gently reheated for a warm punch-style service.

I started making this sangria for fall dinner parties when I wanted something more elevated than hot cider but less boozy than straight mulled wine. The cider lightens the drink just enough, while the wine and brandy give it structure. The result is balanced, aromatic, and deeply seasonal.

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Quick Facts: Mulled Cider Sangria

Method: heated then chilled (or served warm)
Flavor profile: spiced, fruity, smooth
How to serve it: over ice or warm in mugs
Glassware: wine glass, rocks glass, or mug
Alcohol content: ~10–12% ABV, ~13–16 grams of alcohol per serving

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Ingredients

• 1 bottle (750 ml) dry red wine (Tempranillo, Merlot, or Garnacha)
• 2 cups apple cider (unfiltered)
• ½ cup apple brandy (or regular brandy, such as Cognac)
• ¼ cup orange liqueur (like Cointreau or Triple Sec)
• 1 apple, sliced thin
• 1 orange, sliced into rounds
• ½ lemon, sliced
• 2 cinnamon sticks
• 4–5 whole cloves
• 1 star anise (optional)
• 2–4 tbsp maple syrup or honey (to taste)
• Optional: pomegranate seeds or cranberries for garnish
• Ice or warm mugs for serving

Ingredient Notes:

Red Wine:
Go for a dry, fruity red wine with low tannins. Spanish reds like Garnacha or Tempranillo, or classic Merlot, work well. Don’t break the bank—this is a flavor-infused cocktail, not a wine tasting.

Apple Cider:
Use fresh, unfiltered apple cider—the kind you’d find at a farm stand or fall market. It adds body and deep apple flavor. Avoid apple juice, which lacks the same depth.

Brandy and Orange Liqueur:
These add warmth, sweetness, and structure. Apple brandy (like Laird’s) is ideal for doubling down on the apple notes, but standard brandy or even bourbon can work in a pinch.

Spices and Sweetener:
Use whole spices and adjust the sweetness to taste. Maple syrup adds a rich, earthy note that pairs beautifully with the spices.

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Equipment Needed

• Medium saucepan
• Large pitcher or heat-safe container
• Stirring spoon
• Knife and cutting board
• Wine glasses, rocks glasses, or mugs
• Ice (if serving chilled)

No shaker or fancy bar tools needed. This is a big-batch, slow-built cocktail that rewards a little patience.

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Step-by-Step Instructions

1. Mull the cider.
In a saucepan over medium-low heat, combine:

• 2 cups apple cider
• 2 cinnamon sticks
• 4–5 whole cloves
• 1 star anise (optional)
• Apple and citrus slices (reserve some for garnish if you like)

Simmer for 15–20 minutes, until fragrant. Do not boil—just let it steam and infuse.

2. Cool slightly and build the sangria.
Remove the cider from heat. Let it cool for 10–15 minutes, then pour into a large pitcher or container. Add:

• 1 bottle of red wine
• ½ cup apple brandy
• ¼ cup orange liqueur
• 2–4 tbsp maple syrup or honey (adjust to taste)

Stir well to combine.

3. Chill (or keep warm).

• For chilled sangria: cover and refrigerate for at least 2 hours, or overnight.
• For warm sangria: transfer back to the pot and keep on low heat just before serving. Do not boil.

4. Serve.
Serve over ice in wine glasses or rocks glasses, or warm in mugs. Garnish with a slice of apple, orange, or a cinnamon stick.

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Flavor Profile and Tasting Notes

This sangria is cozy and complex, with the depth of mulled wine and the approachability of cider punch.

You’ll taste:

• Warm baking spices upfront
• Bright citrus from the orange liqueur
• Juicy red fruit from the wine
• Rich apple notes from the cider and brandy
• Subtle maple sweetness and clove warmth

Mouthfeel: Light to medium-bodied, with a smooth finish and gentle warmth that lingers on the palate.

Pairs well with:

• Cheese boards with aged cheddar, brie, or manchego
• Herb-roasted chicken or turkey
• Stuffing, roasted squash, and root vegetables
• Apple desserts like galettes or crumbles
• Spiced nuts or fig and walnut bread

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Garnishing and Presentation

Glassware:

• Wine glass for a classic sangria look
• Rocks glass over ice for a bolder sip
• Ceramic mug if serving warm

Garnish ideas:

• Fresh apple slices (float or fan them)
• Orange wheels
• Fresh cranberries or pomegranate seeds
• Cinnamon sticks or star anise pods
• Sprigs of rosemary or thyme for visual contrast

Tips for presentation:

• Use clear glass pitchers or jars to show off the floating fruit
• Rim glasses with cinnamon sugar for a festive touch
• Serve from a rustic punch bowl with a ladle for larger gatherings

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Pairing Suggestions

The Mulled Cider Sangria is incredibly food-flexible and plays well with both savory and sweet fare.

Savory pairings:

• Stuffed acorn squash
• Maple-glazed ham or turkey
• Cranberry meatballs
• Gruyère and apple tart
• Sweet potato casserole

Sweet pairings:

• Apple crisp or caramel apple pie
• Pumpkin bread with cream cheese glaze
• Gingerbread cookies
• Spiced pear upside-down cake
• Mulled wine-poached pears

This is an ideal drink to serve with Thanksgiving leftovers, holiday brunch, or as a pre-dinner welcome cocktail.

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Cocktail History and Trivia

Sangria has its roots in Spain and Portugal, traditionally made with red wine, fruit, and sometimes spirits or spices. The word itself comes from sangre, meaning blood, a nod to its deep red color.

Mulled cider, on the other hand, is a colonial-era American tradition, often made during harvest season using fresh apple cider and whole spices.

By combining the two, Mulled Cider Sangria bridges continents and seasons, creating a cocktail that’s festive, easy-drinking, and rooted in centuries of flavor tradition. It’s one of the few sangrias that makes sense warm or cold, depending on the vibe you’re going for.

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Serving Suggestions

Serve this sangria:

• At holiday parties, from Halloween to New Year’s
• For Thanksgiving, with roasted mains and seasonal sides
• During a fall picnic or potluck, served chilled
• At a winter brunch, alongside baked goods and cheeses
• As a make-ahead cocktail for big groups or casual entertaining

To scale up:

• Double or triple the recipe in a Dutch oven or slow cooker
• Let guests serve themselves from a ladle or spout pitcher
• Store in the fridge for up to 3 days (chilled) or keep warm for 2–3 hours in a slow cooker on low

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Alcohol Content and Alternatives

At about 10–12% ABV, this sangria is on par with wine and easy to sip for extended events.

To reduce alcohol content:

• Use less brandy (or omit entirely)
• Replace half the wine with more cider or sparkling apple juice
• Serve over extra ice or dilute with soda water

Non-alcoholic version:

• 3 cups apple cider
• 1 cup pomegranate or cranberry juice
• ½ cup orange juice
• Same fruits and spices
• Simmer gently and serve warm or chill and top with sparkling water

Fun variations:

• Sparkling Sangria: Add a splash of sparkling wine or club soda just before serving
• White Wine Version: Use dry white wine and pear brandy for a lighter, fruitier twist
• Maple Whiskey Sangria: Replace brandy with bourbon or rye for a bolder base
• Cranberry Cider Sangria: Add cranberry juice or muddled cranberries for extra tartness

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Frequently Asked Questions (FAQ)

Can I make this ahead of time?
Absolutely. It gets better with time. Chill at least 2 hours, but overnight is ideal.

Can I serve it hot?
Yes! Just warm gently before serving in mugs. Do not boil, or the alcohol will evaporate.

What kind of wine works best?
Go for a fruity, dry red with moderate tannins: Garnacha, Merlot, Zinfandel, or Tempranillo.

Can I skip the brandy?
Yes. The wine and cider are flavorful enough on their own—brandy adds a kick, but it’s optional.

How do I store leftovers?
Keep in the fridge, covered, for up to 3 days. You can reheat gently or serve chilled.

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Conclusion

The Mulled Cider Sangria is your go-to cocktail for autumn hospitality. It’s rich but refreshing, structured but approachable, and full of seasonal cheer. Whether you’re lighting a bonfire or carving a roast, it’s a drink that celebrates both harvest tradition and modern comfort—one mug or glass at a time.