15 Festive Fall Sangria Recipes for a Crowd

Hey there, fellow sangria lover! Picture this: leaves crunching underfoot, a chill in the air, and you’re hosting a backyard bash where everyone’s clutching a glass of something fruity, spicy, and just boozy enough to chase away the autumn blues. You need recipes that mix up quick for a crowd, pack that seasonal punch with apples, cinnamon, and maybe a rogue pumpkin spice vibe, and don’t require a mixology degree. Stick with me—I’ll share 15 festive fall sangria ideas that feel like a hug in a pitcher, perfect for game days, harvest parties, or just because it’s sweater weather.

1. Classic Apple Cider Sangria

Kick off your fall festivities with this no-fuss winner that screams orchard vibes. You blend crisp apples with bubbly cider and red wine for a drink that warms you from the inside out without any complicated twists.

Ingredients

• 4 cups red wine (pick a bold Cabernet)
• 2 cups apple cider
• 1/2 cup brandy
• 2 apples, sliced thin
• 1 orange, sliced
• 2 cinnamon sticks
• Club soda to top off

Step-by-Step Instructions

1. Slice the apples and orange, then toss them into a large pitcher.
2. Pour in the red wine, apple cider, and brandy.
3. Add the cinnamon sticks and stir gently.
4. Chill the mixture in the fridge for at least 2 hours.
5. Splash in club soda right before serving and give it a quick mix.

Why You’ll Love It

This one hits that sweet-spot balance of tart and cozy—think biting into a fresh apple pie but with a kick. I once doubled the brandy for a rowdy crowd, and let’s just say the stories got way more entertaining. Perfect for beginners who want crowd-pleasing results without sweating the details.

2. Cranberry Pear White Sangria

Who says fall sangria has to be red? You lighten things up with juicy pears and tart cranberries in white wine, creating a refreshing twist that pairs killer with turkey leftovers.

Ingredients

• 3 cups white wine (Chardonnay works wonders)
• 1 cup pear juice
• 1/2 cup orange liqueur
• 2 pears, diced
• 1 cup fresh cranberries
• 1 lemon, sliced
• Ginger ale for fizz

Step-by-Step Instructions

1. Dice the pears and slice the lemon, then dump them into your pitcher with the cranberries.
2. Add the white wine, pear juice, and orange liqueur.
3. Stir everything together and let it sit in the fridge for 3 hours.
4. Pour in ginger ale just before guests arrive.
5. Serve over ice for that extra chill factor.

Why You’ll Love It

The cranberries pop with tang against the pear’s subtle sweetness, making each sip feel like a mini harvest explosion. Tried subbing vodka for the liqueur once—big mistake, it lost that fruity depth. IMO, this one’s your go-to for daytime gatherings when you want light and lively.

3. Pumpkin Spice Bourbon Sangria

Embrace the PSL craze but make it boozy—you infuse red wine with pumpkin puree and bourbon for a sangria that’s basically fall in liquid form. Don’t knock it till you try it; this bad boy surprises even the skeptics.

Ingredients

• 4 cups red wine (Merlot for smoothness)
• 1 cup pumpkin puree
• 1/2 cup bourbon
• 1/4 cup maple syrup
• 2 apples, chopped
• 1 teaspoon pumpkin pie spice
• Sparkling water to finish

Step-by-Step Instructions

1. Chop the apples and mix them with the pumpkin puree in a pitcher.
2. Whisk in the maple syrup and pumpkin pie spice until smooth.
3. Pour over the red wine and bourbon, stirring well.
4. Refrigerate for 4 hours to let flavors meld.
5. Add sparkling water and stir lightly before pouring.

Why You’ll Love It

That bourbon warmth cuts through the pumpkin’s earthiness, delivering a cozy kick without overwhelming sweetness. I swapped honey for maple once and regretted it—the maple adds that authentic autumn edge. Great for bonfire nights when you crave something indulgent yet shareable.

4. Caramel Apple Rosé Sangria

You take rosé’s pink prettiness and amp it with caramel-drizzled apples for a sangria that’s equal parts fancy and fun. Ideal for those Instagram-worthy fall brunches where aesthetics matter almost as much as taste.

Ingredients

• 3 cups rosé wine
• 1 cup apple brandy
• 1/2 cup caramel syrup
• 3 apples, sliced and drizzled with caramel
• 1 pear, sliced
• Cinnamon sugar for rimming glasses
• Lemon-lime soda for bubbles

Step-by-Step Instructions

1. Slice the apples and pear, then drizzle caramel over the apples.
2. Layer the fruits in a pitcher.
3. Mix in the rosé, apple brandy, and remaining caramel syrup.
4. Chill for 2 hours.
5. Top with lemon-lime soda and rim glasses with cinnamon sugar.

Why You’ll Love It

The caramel melts into the rosé for a buttery sweetness that dances with the apple’s crunch—pure decadence. Once forgot the pear and it felt flat; that extra juiciness ties it all together. Who wouldn’t want this at a girls’ night? 🙂

5. Spiced Fig and Red Wine Sangria

Figs bring that exotic flair to your standard red sangria—you muddle them with warm spices for a drink that’s sophisticated without trying too hard. Perfect when you want to impress without slaving away.

Ingredients

• 4 cups red wine (Tempranillo for depth)
• 1/2 cup fig liqueur (or brandy if you can’t find it)
• 8 fresh figs, quartered
• 2 oranges, sliced
• 1 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• Tonic water to lighten

Step-by-Step Instructions

1. Quarter the figs and slice the oranges, then muddle half the figs gently in the pitcher.
2. Add the spices and remaining fruits.
3. Pour in the red wine and liqueur, stirring to combine.
4. Let it infuse in the fridge for 3 hours.
5. Finish with tonic water for a subtle fizz.

Why You’ll Love It

Figs add a jammy richness that elevates the wine’s tannins, creating layers of flavor that unfold with each sip. Skipped the cloves once and it tasted bland—don’t do that. This one’s a stealthy crowd-pleaser for wine snobs at your party.

6. Pomegranate Ginger Sangria

You spike white wine with pomegranate seeds and fresh ginger for a zingy fall sangria that cuts through rich holiday foods. It’s got that spicy bite to keep things exciting.

Ingredients

• 3 cups white wine (Pinot Grigio for crispness)
• 1 cup pomegranate juice
• 1/2 cup ginger liqueur
• 1 cup pomegranate seeds
• 2 inches fresh ginger, sliced
• 1 lime, sliced
• Sparkling cider for effervescence

Step-by-Step Instructions

1. Slice the ginger and lime, then scatter pomegranate seeds in the pitcher.
2. Add the white wine, pomegranate juice, and ginger liqueur.
3. Stir and refrigerate for at least 4 hours.
4. Pour in sparkling cider right at serving time.
5. Garnish with extra seeds if you’re feeling fancy.

Why You’ll Love It

The ginger’s heat contrasts the pomegranate’s tart burst, making it refreshingly bold amid fall’s heavier flavors. I grated extra ginger once and it overpowered everything—lesson learned, stick to slices. FYI, this pairs amazingly with spicy apps.

7. Maple Pecan Bourbon Sangria

Channel those pecan pie dreams into a red sangria—you toast pecans and mix with maple and bourbon for a nutty, boozy delight. It’s like dessert met happy hour.

Ingredients

• 4 cups red wine (Zinfandel for fruitiness)
• 1/2 cup bourbon
• 1/4 cup maple syrup
• 1 cup toasted pecans, chopped
• 2 apples, sliced
• 1 teaspoon vanilla extract
• Club soda to bubble up

Step-by-Step Instructions

1. Toast the pecans in a pan until fragrant, then chop and add to the pitcher with sliced apples.
2. Drizzle in the maple syrup and vanilla.
3. Pour the red wine and bourbon over top.
4. Chill for 3 hours.
5. Add club soda and stir before serving.

Why You’ll Love It

Toasted pecans lend a crunchy, nutty texture that complements the maple’s sweetness perfectly. Swapped almonds in a pinch once—nah, pecans win for that true fall essence. Ideal for Thanksgiving warm-ups when you need something hearty.

8. Harvest Berry Red Sangria

You load up red wine with mixed berries and a hint of cinnamon for a sangria that captures fall’s berry bounty. Berries like blackberries and raspberries keep it vibrant and juicy.

Ingredients

• 4 cups red wine (Syrah for boldness)
• 1 cup berry liqueur
• 2 cups mixed berries (blackberries, raspberries, blueberries)
• 1 orange, sliced
• 2 cinnamon sticks
• Honey to taste (about 1/4 cup)
• Seltzer for fizz

Step-by-Step Instructions

1. Rinse the berries and slice the orange, then pile into the pitcher with cinnamon sticks.
2. Stir in the honey until dissolved.
3. Add the red wine and berry liqueur.
4. Refrigerate for 2 hours.
5. Top with seltzer and mix gently.

Why You’ll Love It

Berries burst with juice, infusing the wine with a fresh, tangy edge that cinnamon warms up nicely. Overdid the honey once and it got cloying—keep it light. This sangria shines at potlucks where variety rules.

9. Citrus Cinnamon White Sangria

Brighten fall with white wine, citrus fruits, and cinnamon—you create a zesty sangria that balances spice and sunshine. Great for those milder autumn days.

Ingredients

• 3 cups white wine (Sauvignon Blanc for acidity)
• 1 cup apple cider
• 1/2 cup triple sec
• 2 oranges, sliced
• 1 grapefruit, sliced
• 3 cinnamon sticks
• Sprite for sparkle

Step-by-Step Instructions

1. Slice the oranges and grapefruit, then add to the pitcher with cinnamon sticks.
2. Pour in the white wine, apple cider, and triple sec.
3. Stir and chill for 3 hours.
4. Add Sprite just before pouring.
5. Serve with a citrus wedge on the rim.

Why You’ll Love It

Citrus zing cuts the cinnamon’s warmth, keeping it lively and not too heavy. Grapefruit can bitter it up if overdone—use sparingly. Who doesn’t crave this after a leaf-raking session?

10. Chai-Spiced Pear Sangria

You brew chai tea into rosé with pears for a spiced sangria that’s cozy and unexpected. The tea adds depth without overpowering the fruit.

Ingredients

• 3 cups rosé wine
• 2 cups brewed chai tea, cooled
• 1/2 cup vodka
• 3 pears, sliced
• 1 apple, sliced
• 1 teaspoon ground ginger
• Ginger beer to top

Step-by-Step Instructions

1. Brew and cool the chai, then slice the pears and apple into the pitcher.
2. Add the ground ginger.
3. Mix in the rosé, chai, and vodka.
4. Let it sit in the fridge for 4 hours.
5. Finish with ginger beer for kick.

Why You’ll Love It

Chai’s spices meld with pear’s softness for a warming, aromatic sip that’s pure comfort. Skipped the apple once—missed that crunch. This one’s a game-changer for tea lovers dipping into sangria.

11. Blackberry Sage Red Sangria

Muddle blackberries and sage into red wine for an herby, berry-forward sangria that feels earthy and elegant. Sage adds that subtle savory note fall begs for.

Ingredients

• 4 cups red wine (Pinot Noir for lightness)
• 1/2 cup gin
• 2 cups blackberries
• 10 fresh sage leaves
• 1 lemon, sliced
• 1/4 cup simple syrup
• Tonic water for crispness

Step-by-Step Instructions

1. Muddle half the blackberries and sage in the pitcher.
2. Slice the lemon and add with remaining blackberries.
3. Stir in the simple syrup.
4. Pour the red wine and gin over.
5. Chill for 2 hours, then add tonic.

Why You’ll Love It

Sage’s herbal twist elevates the blackberries’ tartness, creating a sophisticated yet easy vibe. Over-muddled once and it got murky—gentle does it. Perfect for intimate gatherings where conversation flows.

12. Orange Clove Sparkling Sangria

You stud oranges with cloves and float them in sparkling wine for a festive sangria that’s bubbly and aromatic. It’s like mulled wine’s bubbly cousin.

Ingredients

• 3 cups sparkling wine (Prosecco for fun)
• 1 cup orange juice
• 1/2 cup rum
• 3 oranges, one studded with cloves
• 1 apple, sliced
• Whole cloves (about 10)
• Cranberry juice for color (1/2 cup)

Step-by-Step Instructions

1. Stud one orange with cloves, then slice all oranges and the apple.
2. Add fruits and extra cloves to the pitcher.
3. Mix in orange juice, cranberry juice, and rum.
4. Chill for 1 hour (keep it short to preserve bubbles).
5. Gently stir in sparkling wine before serving.

Why You’ll Love It

Cloves infuse a spicy aroma that pairs with orange’s brightness for festive cheer. Used too many cloves once—bitter overload, so count them. Bubbly fans, this is your fall hero. :/

13. Honey Crisp Apple Tequila Sangria

Swap traditional brandy for tequila in this white sangria with honey crisp apples—you get a crisp, agave-kissed drink that’s boldly autumnal.

Ingredients

• 3 cups white wine (Riesling for sweetness)
• 1/2 cup tequila
• 1/4 cup honey
• 4 honey crisp apples, sliced
• 1 lime, sliced
• 1 teaspoon cinnamon
• Lemonade to dilute (1 cup)

Step-by-Step Instructions

1. Slice the apples and lime, then add to the pitcher with cinnamon.
2. Dissolve honey in a bit of warm water and stir in.
3. Pour the white wine, tequila, and lemonade.
4. Refrigerate for 3 hours.
5. Serve chilled over ice.

Why You’ll Love It

Tequila’s edge sharpens the apples’ crispness, making it uniquely punchy. Honey can sticky it up if not dissolved—stir well. Great for taco nights with a fall spin.

14. Persimmon Vanilla Red Sangria

Introduce persimmons to red wine with vanilla bean for a creamy, exotic sangria that whispers luxury. Persimmons add that soft, honey-like sweetness.

Ingredients

• 4 cups red wine (Cabernet Franc for elegance)
• 1/2 cup vanilla vodka
• 4 persimmons, sliced
• 1 vanilla bean, split
• 1 orange, sliced
• 1/4 cup agave syrup
• Soda water for lift

Step-by-Step Instructions

1. Slice persimmons and orange, then split the vanilla bean and add all to the pitcher.
2. Stir in agave syrup.
3. Add the red wine and vanilla vodka.
4. Let flavors infuse in the fridge for 4 hours.
5. Top with soda water.

Why You’ll Love It

Vanilla smooths the persimmon’s subtle fruitiness, turning it into a velvety treat. Forgot to split the bean once—flavor fell flat. This sangria wows at upscale fall dinners.

15. Walnut Rosemary White Sangria

Toast walnuts and bruise rosemary into white wine for a nutty, herby sangria that’s savory-sweet. It flips the script on fruity norms.

Ingredients

• 3 cups white wine (Viognier for floral notes)
• 1/2 cup sherry
• 1 cup toasted walnuts, chopped
• 5 rosemary sprigs
• 2 pears, sliced
• 1/4 cup brown sugar
• Apple cider to balance (1 cup)

Step-by-Step Instructions

1. Toast walnuts and chop, then bruise rosemary sprigs and add with sliced pears to the pitcher.
2. Dissolve brown sugar in the apple cider and pour in.
3. Mix in white wine and sherry.
4. Chill for 3 hours.
5. Garnish with rosemary before serving.

Why You’ll Love It

Walnuts’ earthiness meets rosemary’s piney freshness for a complex, memorable sip. Over-toasted the nuts once—bitter city, so watch the heat. Adventurous palates, dive in.

There you have it—15 festive fall sangria recipes that make hosting a crowd feel effortless and exciting. These bad boys blend seasonal flavors with easy prep, ensuring your parties buzz with boozy joy. Grab a pitcher, invite the crew, and toast to autumn’s best sips; you’ll thank me later.