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Easy Cozy Caramel Apple Sangria for a Crowd

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A warm, spiced sangria made with white wine, apple cider, homemade caramel, and fresh fruit, perfect for fall gatherings and holiday parties. This slow cooker recipe is simple, crowd-pleasing, and tastes like a hug in a mug.

Ingredients

Scale
  • 1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 4 cups (950 ml) apple cider
  • 1/2 cup (120 ml) caramel sauce (homemade or store-bought)
  • 1/3 cup (80 ml) apple brandy or Calvados
  • 2 tablespoons (30 ml) fresh lemon juice
  • 3 medium apples (Honeycrisp, Fuji, or Granny Smith), sliced thin
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 star anise (optional)
  • 1 orange, sliced into thin rounds
  • For garnish: extra apple slices, fresh rosemary sprigs, cinnamon sugar rim, whipped cream or vanilla ice cream (optional)

Instructions

  1. Wash and slice apples into thin rounds (about 1/4 inch thick), leaving skin on. Slice orange into thin rounds.
  2. If making homemade caramel: In a small saucepan over medium heat, melt 1/2 cup (100g) brown sugar with 2 tablespoons (30g) butter, stirring constantly until smooth and bubbly (3-4 minutes). Slowly whisk in 1/4 cup (60ml) heavy cream and a pinch of salt. Simmer 1 minute, then remove from heat.
  3. In a slow cooker, combine white wine, apple cider, apple brandy, fresh lemon juice, and caramel sauce. Whisk until fully incorporated.
  4. Add cinnamon sticks, cloves, star anise, sliced apples, and orange rounds to the slow cooker.
  5. Set slow cooker to LOW and heat for 2-3 hours, until hot but not boiling. Alternatively, set to HIGH for 1 hour (flavors will be less developed).
  6. Taste and adjust sweetness or acidity as needed. Add more caramel for sweetness, more brandy for alcohol, or lemon juice to balance.
  7. Ladle warm sangria into mugs, ensuring each serving includes fruit slices. Garnish with rosemary sprigs, cinnamon sticks, or a cinnamon sugar rim if desired.

Notes

Do not boil the sangria; keep on LOW to avoid cooking off alcohol. Toast spices in a dry pan for 30 seconds before adding for enhanced flavor. Tie whole spices in a cheesecloth sachet for easy removal. Prep fruit and ingredients the night before for stress-free hosting. Leftovers keep in the refrigerator for up to 3 days; reheat gently on low heat.

Nutrition

Keywords: caramel apple sangria, slow cooker sangria, warm sangria, fall cocktail, apple cider sangria, party drink, holiday drink

Find it online: https://cooksybite.com/easy-cozy-caramel-apple-sangria-for-a-crowd/