Caramel Apple Sangria for a Crowd
White wine, apple cider and caramel vodka poured over chopped apples coated in caramel syrup, chilled for 4 hours and served with caramel swirled in each glass.
Caramel Apple Sangria for a Crowd
Course: DrinksDifficulty: Easy16
servings15
minutes4
hoursWhite wine, apple cider and caramel vodka poured over chopped apples coated in caramel syrup, chilled for 4 hours and served with caramel swirled in each glass.
Ingredients
1 liter bottle white wine
64 ounces apple cider
8 ounces caramel vodka
5 apples, chopped
2 ounces caramel syrup, plus more for garnishing
1 apple, thinly sliced, for garnish
2 tablespoons extra caramel syrup, for the glasses
1 cup extra apple cider, for topping up glasses
1 teaspoon ground cinnamon, for dusting, optional
8 cups ice, for the glasses
Directions
- Chop the five apples with a paring knife into bite-size pieces.
- Place the chopped apples in the bottom of a large pitcher.
- Drizzle the 2 ounces of caramel syrup over the apples, coating them evenly.
- Pour in the white wine, apple cider and caramel vodka.
- Stir the mixture well to combine all the ingredients.
- Cover the pitcher and refrigerate for at least four hours to let the flavors meld and chill the sangria.
- Before serving, swirl extra caramel syrup around the inside of each glass for a decorative touch.
- Fill the glasses with ice.
- Pour in the chilled sangria, making sure to include some of the chopped apples in each glass.
- Top with a thin apple slice and a dusting of cinnamon, and serve with a straw if you like.
Notes
- For a drink without alcohol, use white grape juice for the wine and extra cider for the vodka, keeping the caramel. The pitcher keeps covered in the fridge for about 3 days, but the apples soften, so strain them after the first night. If the cider is very sweet, use less caramel syrup in the pitcher and more only in the glasses. Halve the batch for a small table.
A caramel apple in a glass
Coating the chopped apples in caramel syrup before the liquid goes in is what makes this taste like the candy. White wine and cider keep it light, and caramel vodka ties it together. A swirl of caramel inside the glass is the finishing touch.
Because it serves sixteen, it is a good one for a big gathering.
Swaps
Plain vodka works, with an extra drizzle of caramel. Pear cider replaces apple cider if you like. Pinot Grigio or Sauvignon Blanc both do well.
A very sweet wine is a poor choice. The caramel and cider already carry plenty of sugar.
Serving and storage
Pour over ice and sprinkle on cinnamon. Serve with sharp cheddar, pretzels or a fall dessert.
The apples soften in the fridge, so strain them after the first night.
A mistake to skip
Pouring caramel straight into a cold drink. It hardens into lumps. Warm the syrup a little first so it swirls. Also use a large pitcher or a drink dispenser, because five chopped apples plus all that liquid will not fit a small jug, and you will be tempted to cut the fruit.
Caramel Apple Sangria for a Crowd at a glance
- Prep time: 15 minutes
- Servings: 16 servings
- Ingredients: 10, led by liter bottle white wine, apple cider, caramel vodka, apples
Tips for Caramel Apple Sangria for a Crowd
For a drink without alcohol, use white grape juice for the wine and extra cider for the vodka, keeping the caramel. The pitcher keeps covered in the fridge for about 3 days, but the apples soften, so strain them after the first night. If the cider is very sweet, use less caramel syrup in the pitcher and more only in the glasses. Halve the batch for a small table.
Caramel Apple Sangria for a Crowd FAQ
How many people does Caramel Apple Sangria for a Crowd serve?
This recipe makes 16 servings.
What do I need to make Caramel Apple Sangria for a Crowd?
10 ingredients, led by liter bottle white wine, apple cider, caramel vodka, apples. Amounts are in the recipe card above.
Part of: 25 Easy Fall Sangria Recipes for Thanksgiving and Cozy Nights
