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Just in time for Canadian Thanksgiving, I'm thrilled to bring you a fresh sangria recipe inspired by changing leaves, cozy knits, brisk autumn evenings and celebrating this beautiful life with family and friends! My Late Harvest Spiced Apple Sangria combines late harvest riesling with Eau Claire's Apple Brandy, freshly pressed apple cider and ginger beer with a sweet and spicy trio of Okanagan apples, fresh ginger and cinnamon sticks to infuse this comforting, apple-centric sangria with autumnal warmth.

Servings 8


  • 2 bottles late harvest riesling I used Deinhard Piesporter Goldtröpfchen, a German Riesling available at Superstore liquor stores
  • 1 375ml bottle Eau Claire Apple Brandy
  • 4 cups freshly pressed apple cider
  • 2 bottles non-alcoholic spicy ginger beer
  • 1 cans Limonata (Lemon) San Pellegrino
  • 2 lemons
  • 2 apples
  • 6 slices fresh ginger
  • 8 cinnamon sticks


  1. Add wine and Apple Brandy to a large beverage dispenser.

  2. Add apple cider, ginger beer and San Pellegrino. We like our sangria on the dryer side, but if you prefer sweeter drinks you may want to add more apple cider and /or San Pellegrino and less ginger beer. Make sure to taste (and stir) as you go!

  3. Squeeze fresh lemon juice into the mixture. Slice 2 apples and add to the mixture along with 6 slices of fresh ginger slices and 8 cinnamon sticks. Stir to combine.

  4. Enjoy immediately or allow the Late Harvest Spiced Apple Sangria to sit overnight and serve the next day.

  5. To serve, fill a wine glass with sangria, then add a cinnamon stick and a few apple slices from the beverage dispenser to each glass. Cheers!

Recipe Notes

Although it won't be as fresh, this sangria will keep refrigerated for up to 1 week if you have leftovers. If you leave the apples, ginger and cinnamon sticks in, gets spicier and becomes almost like a mulled cider! After about 24 hours, the brandy soaked apples are to die for.