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It’s the weekend and couldn’t we all use a drink? A glass of Pomegranate Sparkling Apple Cider Sangria is just the thing! Fruity and delicious, this sangria gets its slight sweetness from fresh fruit, juice and with a little warmth from homemade cinnamon simple syrup.
Autumn in a glass.
That’s what this pomegranate sparkling apple cider sangria tastes like to me. You get the robust wine, the tart pomegranate juice mixed with fresh fruit (and juice) and there’s a subtle warms from a homemade cinnamon syrup. SO GOOD.
And beautiful.
To Make This Pomegranate Sparkling Apple Cider Sangria You Will Need:
for the cinnamon simple syrup:
- water
- cinnamon sticks
- sugar
for the sangria:
- red grapes
- pomegranate arils
- red delicious apple
- pear
- blood oranges (and juice)
- Spanish red wine (like Rioja)
- pomegranate juice
- vanilla brandy
- ice
- sparkling apple cider
Make the Cinnamon Simple Syrup:
Start by adding 1 cup water to a saucepan with 4 cinnamon sticks. Bring to a boil and reduce, simmering for 10 minutes. Strain out the cinnamon sticks, and pour the cinnamon water back into the saucepan. Lastly, add in 3/4 cup sugar and heat on low until dissolved. Remove and cool completely.
This cinnamon syrup can be made a few days in advance and stored covered in the fridge once cool.
Make The Sangria:
In a glass pitcher, add 1 cup red grape halves, 1/2 cup pomegranate arils, 1/2 cup each diced apples, pears and blood oranges. Of course you can just eyeball these.
So colorful!
Open the bottle of Spanish wine and pour it over the fruit. Once while online ordering my groceries, I typed in “Spanish wine” and this was the only option. This is still the only Spanish wine I can find in the stores where I live. But I would think any full bodied wine should work here.
Next, pour in 3/4 cup pomegranate juice.
And then pour in 1/2 cup vanilla brandy.
Add in 1/2 cup of freshly squeezed blood orange juice. If you can’t find blood oranges, regular ones work too!
Lastly, pour in 1/4 cup to 6 tablespoons of the chilled cinnamon simple syrup. I go with 1/4 cup but you can sweeten to your taste!
Stir, cover and chill until ready to serve.
Before serving grab your chilled bottle of sparkling cider.
Fill your glass or glasses with ice and spoon in some of the fruit.
Pour in the sangria. The lid to the pitcher I was using has a stopper sort of thing, keeping the fruit in the pitcher. So be careful pouring!
Fill your glass 3/4 of the way with sangria and then pour in the sparkling cider.
This deep ruby color is absolutely gorgeous.
Slightly sweet and fruity with the warmth of the cinnamon syrup.
Like I mentioned… autumn in a glass.
Enjoy! And if you give this Pomegranate Sparkling Apple Cider Sangria recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings
Pomegranate Sparkling Apple Cider Sangria
It’s the weekend and couldn’t we all use a drink? A glass of Pomegranate Sparkling Apple Cider Sangria is just the thing! Fruity and delicious, this sangria gets its slight sweetness from fresh fruit, juice and with a little warmth from homemade cinnamon simple syrup. Yields 8 to 10 servings depending.
FOR THE CINNAMON SIMPLE SYRUP:
- 1 cup water
- 4 cinnamon sticks
- 3/4 cup sugar
FOR THE SANGRIA:
- 1 cup grapes, halved
- 1/2 cup pomegranate arils
- 1/2 apple, chopped
- 1/2 pear, chopped
- 1/2 blood orange, chopped (or sub with a regular orange)
- 1 bottle Spanish wine
- 3/4 cup pomegranate juice
- 1/2 cup vanilla brandy
- 1/2 cup blood orange juice, freshly squeezed
- 1/4 cup cinnamon simple syrup, more or less to taste
- ice
- 2 bottles sparkling apple cider, see notes
- cinnamon sticks, for garnish
FOR THE CINNAMON SIMPLE SYRUP:
-
Add 1 cup water to a saucepan with 4 cinnamon sticks. Bring to a boil and reduce, simmering for 10 minutes.
-
Strain out the cinnamon sticks, and pour the cinnamon water back into the saucepan. Stir in 3/4 cup sugar and heat on low until dissolved. Remove and cool completely.
-
Can be made a few days in advance.
FOR THE SANGRIA:
-
In a glass pitcher, add grape halves, pomegranate arils, diced apples, pears and blood oranges.
-
Pour in the Spanish wine, pomegranate juice, vanilla brandy, orange juice, and sweeten with the cinnamon simple syrup.
-
Fill glasses with ice and some of the fruit from the sangria. Fill each glass 3/4 of the way full and then top off with sparkling apple cider.
-
Serve with a cinnamon stick if desired.
Note: I always have a few bottles of sparkling apple cider in the fridge when I make this. Depending on how full you fill your glasses with sangria will depend on how much sparkling cider you’ll go through.
Serving: 1serving, Calories: 273kcal, Carbohydrates: 44g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Sodium: 15mg, Potassium: 302mg, Fiber: 2g, Sugar: 38g, Vitamin A: 61IU, Vitamin C: 11mg, Calcium: 37mg, Iron: 1mg
This recipe was originally posted on November 6th, 2020 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
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Laurie McNamara
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