One of the many things I love about fall is the seasonal produce it offers. My love for creating cocktails had me contemplating how I could incorporate seasonal fall fruits and spices into a delicious sangria and I think I’ve found the answer. What screams fall more than a spiced cranberry apple sangria?

Taking minimal time to prepare, this sangria is perfect for your next fall get together or celebration. The combination of cranberries, apples, and spices blend perfectly with a crisp pinot grigio that is not overly sweet.

This sangria also budget-friendly. The fresh fruit and artomatic spices transform ordinary wine into something spectacular. Some might disagree, but I don’t think that you need a fine wine to make a good sangria. I’ve made sangrias using expensive wine and the difference in taste isn’t worth the difference in price to me.

Who doesn’t love a good sangria? If you’re craving a taste of autumn, you must give this sangria a try, you won’t be disappointed!

What you’ll need
sangria 1

  • 1 (1 1/2 liter) bottle pinot grigio
  • 2 1/2 cups cran-apple juice
  • 1/4 cup honey
  • 1/4 teaspoon ground nutmeg
  • 1 cup fresh or frozen cranberries
  • 1 granny smith apple, sliced
  • 3 lemons
  • whole cloves for sodding lemon slices (about 30 – 10 for each lemon slice)


Pour wine, juice and honey in a large pitcher. Add nutmeg and stir well to combine. Add cranberries, apples and lemon slices studded with cloves. Stir gently. Cover and refrigerate at least 3 hours to overnight.

Amy Brinkley lives in Morehead City and is the writer and photographer of the food blog, The Blond Cook. Find her other archived recipes here.

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Brinkley lives in coastal North Carolina, and blogs about all things food. She is regular contributor on the Our State website, Parade Magazine’s, and