Besides sangria recipes, autumn is reminiscent of so many things, like the changing of the leaves on the trees and the chill in the air that people inexplicably describe as crisp, but I’ve yet to understand why. There are elaborate Halloween decorations outside homes (that started appearing in August this year,) trick-or-treating, jack-o-lanterns, and scary movies, and that’s all just the month of October. Then we move into November, when the deep autumn begins just as daylight saving time ends. It’s colder now, darker, blustery. Christmas music is playing in all the stores, and the more exuberant exhibitionists are replacing their 12’ tall skeletons, their inflatable Oogie Boogie’s, and their orange string lights with Christmas-themed 12’ tall skeletons in Santa hats, Christmas inflatable Oogie Boogie’s in Santa hats, and multi-colored lights. Christmas is still six weeks out, though, and barely on my radar. 

The crown jewel of the “holiday season” for me is Thanksgiving. When I think of Autumn, I think of spending a long weekend with family, talking, drinking, and, of course, eating. In fact, most of my autumnal warm fuzzies revolve around food. As Thanksgiving draws near, I hear people groan about turkey. I suspect these people have never had deep-fried turkey or, as I discovered last year, smoked turkey, for if they had, I believe they’d change their tune. And then there are all of the glorious side dishes: mashed potatoes, au gratin potatoes, green bean casserole, and glorious, glorious rolls for those who have not yet been cursed with an inability to process gluten. 

We’re Getting To The Sangria Recipe

Of course, a holiday meal with family wouldn’t be complete without booze. Unless that is, you’re Bonnie’s side of the family. Mormons. Amiright? Beer, wine, liquor, they’re fine utilitarian, pedestrian, any time of year libations, but the holidays call for something more, something special. That is where Bonnie’s delightfully, dangerously delicious Autumn Sangria recipe comes in. The recipe is very simple and can be tweaked as necessary to suit your tastes, but why mess with a sure thing?

Remember, All This Drivel is Why You Were Able To Find This Sangria Recipe In The First Place

Bonnie has many different sangria recipes for various occasions and seasons throughout the year, and they are all equally delicious and deadly. Make no mistake, this is no beginner or even intermediate cocktail. No, this concoction is meant for seasoned alcoholics. Not the ones so far advanced that they eschew anything but straight vodka, but the ones who still drink socially and enjoy imbibing a little variety; the ones who have been at it so long that they gauge their consumption not by the glass but by the bottle.

Bonnie’s Dangerously Delicious Fall Sangria Recipe

Serving Size:

4 – 8

Time:

10 Minutes

Difficulty:

Super Easy

Ingredients

• 1 Orange
• 1 Apple
• 2 Pears
• 1 Cup Frozen Cranberries
• 1 Cup Cinnamon Whiskey
• 1 or 2 Bottles of White Wine
• Apple Cider

Directions

1. Keep the cranberries in the freezer until you’re ready to make the sangria recipe, so they will freeze and keep the drink cold without watering it down.
2. If you’re going to make your own cinnamon whiskey, you should do that ahead of time as well. Place a few cinnamon sticks in a mason jar, fill the jar with your favorite whiskey, and wait.
3. Start by cutting the fruit. Slice the oranges, and cut the apples and pears into wedges.
4. Put all of the fruit in a pitcher.
5. Pour in 1 cup of cinnamon whiskey. If you didn’t make your own, Fireball will get the job done, too.
6. Pour in 1 or 2 bottles of white wine. This is an excellent time to get rid of that bottle of Chardonnay your mom gave you for your birthday because she doesn’t know you at all.
7. Top up with apple cider. For an extra deadly batch of sangria, use hard cider.
8. Enjoy!

If you’re more of a visual person, you can watch Bonnie make her fall sangria recipe in action below.

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