Holiday Spiced Cider Sangria

The pitcher changes as soon as the cider meets the wine: the sharp fruit of the red wine softens, and the maple syrup rounds out the apple without hiding it.…

By Willow • November 9, 2026 • Reading time: 8 min

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The pitcher changes as soon as the cider meets the wine: the sharp fruit of the red wine softens, and the maple syrup rounds out the apple without hiding it. I like watching the orange slices drift through the deep red liquid while the whole spices begin to scent the room. Holiday Spiced Cider Sangria brings those familiar holiday flavors together in a drink that’s easy to make ahead for a table of eight.

Dry red wine gives the cider something to balance against, while whole cinnamon sticks and star anise infuse the pitcher without leaving gritty spice behind. I keep the fruit sliced thin so it fits neatly in the pitcher and is easy to serve. After a few hours in the refrigerator, the sangria tastes gently spiced, bright with citrus, and ready for a glass of ice.

Holiday Spiced Cider Sangria with citrus and spices

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Kitchen Note

I take the cinnamon sticks and star anise out when the steep is finished, before pouring over ice. Leaving them in the pitcher means the spice keeps building as the drink sits, so removing them gives each glass a more even flavor.

Save Holiday Spiced Cider Sangria for a make-ahead pitcher with dry red wine, maple, citrus, and whole spices.

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Why Dry Red Wine Keeps This Cider Sangria From Turning Syrupy

Cider and maple syrup both bring sweetness, so the wine needs to do more than add color. A dry red gives the pitcher a crisp, slightly tannic backbone that keeps the apple and maple from tasting like straight juice. If you start with a sweet red, those flavors stack up rather than balance each other, and the spice can seem heavier, too.

Choose a dry red you’d be happy to drink on its own; an expensive bottle isn’t necessary, but a wine with a clean, pleasant taste matters because it stays noticeable in the finished pitcher. The maple syrup is there to soften the edges, not turn the drink into a dessert. Stir the liquids together until the syrup is fully incorporated, then let the fruit and whole spices add their own aroma. That balance is what makes each pour taste like sangria instead of spiked cider.

The Fruit, Maple, and Whole Spices That Shape Every Pour

Holiday Spiced Cider Sangria with apple and orange

Dry red wine — It supplies the structure that balances the cider and maple. A reasonably priced bottle is fine; pick one with a taste you enjoy rather than a wine that’s noticeably sweet. A dry white wine can replace it for a lighter, brighter variation, though the color and character of the pitcher will change.
Apple cider — Cider gives the drink its rounded apple flavor and more body than juice. Use a cider you like to sip; if you’re out, unsweetened apple juice can replace it cup for cup, but the result will taste lighter and less full.
Brandy — Brandy adds a warm, fruity depth that fits the cider without taking over. Cognac can stand in at the same amount; it’s a type of brandy, so the overall character stays close.
Pure maple syrup — Pure maple syrup brings a woodsy sweetness that sits naturally with apple and cinnamon. Honey can replace it measure for measure, but its floral taste is more noticeable and it may take extra stirring to blend into the cold liquid.
Cinnamon sticks and whole star anise — Whole spices infuse the pitcher while staying easy to lift out before serving. Ground spices won’t give you the same clear drink and are harder to remove, so keep these whole.
Orange and apple — Thin slices expose plenty of fruit to the liquid while still holding their shape. Choose an apple that’s firm enough to slice cleanly; a soft, mealy one won’t look or feel as good in the pitcher.

Let the Cider and Wine Steep Without Losing the Fruit’s Freshness

Stir the Liquid Base Until the Maple Disappears

Use a 3-quart pitcher to stir together the red wine, cider, brandy, and maple syrup. Keep stirring until the syrup is mixed through rather than sitting in a layer at the bottom. Add the cinnamon sticks and star anise once the liquids are combined. Starting with the liquid base makes it easier to see when everything is blended.

Add the Sliced Fruit and Chill

Slide in the thin orange and apple slices, then cover the pitcher and refrigerate it for at least 4 hours and up to 8 hours. The fruit should sit in the liquid rather than pile above it, so arrange the slices with a spoon if needed. The chilling time lets the fruit and spices infuse the drink without any cooking. Don’t leave the pitcher uncovered in the refrigerator; the fruit can pick up other food odors.

Remove the Whole Spices and Pour Over Ice

Before serving, remove both cinnamon sticks and the star anise from the pitcher. Check the bottom as well as the top, since a star anise pod can settle between the fruit slices. Serve the sangria over the ice. The fruit can go into the glasses along with the drink for a little color and citrus aroma.

Two Useful Ways to Change the Pitcher Without Losing Its Spiced Character

Swap the Apple for a Firm Pear

Use one medium pear, cored and thinly sliced, in place of the apple. It brings a softer, more floral fruit note that works with the cinnamon and star anise. Choose a pear that still feels firm; an overripe one will soften quickly while it steeps.

Make an Alcohol-Free Spiced Cider Pitcher

Replace the wine and brandy with 3 1/2 cups additional apple cider, for 6 1/2 cups cider total, and leave out the maple syrup. Keep the orange, apple, and whole spices the same. The result is a gently spiced cider rather than sangria, with plenty of apple flavor and less sweetness than it would have with the syrup.

Make-Ahead and Leftovers

Refrigerator: Keep leftover sangria covered and chilled. The fruit softens as it sits, so use the leftovers within 1 to 2 days for the best texture.
Freezer: I don’t freeze the finished pitcher; thawing breaks down the sliced fruit and can leave the drink watery.
Serving again: Remove the fruit if you’re holding leftovers, then pour the chilled sangria over fresh ice. Don’t reheat it; this pitcher is meant to be served cold.

Questions That Come Up Before Pouring a Pitcher

Can I halve this sangria for four servings?+

Yes. Halve each ingredient, including the fruit, spices, and ice, and use a smaller pitcher with enough room to stir the liquids and fit the slices. The smaller batch will have the same balance of wine, cider, and maple.

Can I use frozen orange or apple slices?+

Fresh fruit is a better choice here. Frozen slices soften as they thaw and release extra liquid into the pitcher, while fresh thin slices stay neater and give the sangria a cleaner look.

Can I serve the sangria without ice?+

You can, but serve it well chilled and expect a more concentrated pour because there’s no melting ice to dilute it. The ice gives the drink its intended refreshing finish, especially as the cider and maple come through.

How do I keep the full pitcher from getting watered down?+

Keep the ice out of the pitcher and pour each serving over ice in the glass. That way, melting ice only dilutes the drink in the glass you’re enjoying instead of thinning the whole batch.