Warm Fall Sangria Recipe
This easy fall sangria recipe uses warmed red wine, plums, and apple-cranberry juice for the ultimate cozy cocktail. A hint of vanilla and clove adds warm fall flavor, making it the perfect make-ahead drink for parties or a relaxing night in.
QUICK LOOK: Fall Sangria Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Chilling Time: 4 hours
- Servings: 12
- Calories: ~132 (based on nutrition panel in recipe card)
- Main Ingredients: apple cranberry juice, red wine, whole cloves, vanilla bean, plums
- Equipment: cheesecloth, saucepan
- Elements of Taste: fruity and juicy with warm spices
- Difficulty: Super Easy
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Why You’ll Love This Warm Sangria for Fall
This warm red wine sangria is simple, cozy, and full of fall flavor.
- Easy to make: Just simmer, steep, and serve — no bartending skills needed.
- Cozy and comforting: Served warm, it’s perfect for chilly nights or relaxed get-togethers.
- Fruity and spiced: Ripe plum, vanilla, and clove create a balanced, not-too-sweet flavor.
- Crowd-friendly: Store-bought apple-cranberry juice makes batching effortless.
- Make-ahead magic: The flavors deepen as it rests — ideal for low-stress entertaining and your Friendsgiving menus.
- Versatile: Serve it warm or chilled, depending on your vibe or the weather.
I love to serve this Plum Sangria at any gathering that happens during autumn. It’s unexpected and a total crowd pleaser. It’s truly one of my favorite sangria recipes.
For more sangria recipes, try Apple Cider Sangria, Pear Sangria and my Mulled Spiced Cider.
Ingredients
- whole cloves
- vanilla bean
- apple-cranberry juice
- purple, red, black or green plums
- red wine
Substitutions
Variations
- Sweeter – If you want to make this extra sweet, you can add simple syrup, maple syrup, brown sugar or honey. Add a little, taste and adjust.
- Serve chilled – Don’t want this fall sangria recipe to be warm? Just add the spice pouch, juice and wine in a large pitcher and let chill for 4-24 hours. Serve over ice.
- Add bubbles – Add a splash of sparkling cider, club soda, or champagne just before serving to give the drink some extra pizzazz.
- Cranberries – Add some fresh or frozen cranberries to make this holiday ready. The colors and flavor are perfect for Thanksgiving.
How to Make Warm Red Sangria
Like with most sangria, you will need to plan ahead to give the spices time to marry with the juice (from 4-24 hours).
Step 1: Place cloves and a split vanilla bean in the center of a double-thick 6-inch square of 100% cotton cheesecloth. Bring the corners of the cloth together; tie them closed with clean kitchen string.
NOTE: The spice bundle is where it’s at. This is how all those amazing fall flavors get into your plum sangria recipe. You can find cheesecloth at Target or your grocery store but I buy it on Amazon.
Step 2: Instead of finding a really large pitcher to transfer the juice into, I poured a little juice out to make room for the spice pouch and the sliced plums. That really is the only option for a lazy person like me.
Step 3: Cover and chill for 4 to 24 hours.
Step 4: Remove and discard the cheesecloth bag.
Step 5: To a 4-quart Dutch oven, add the juice mixture (with the plums) and the red wine. Mix gently, then heat until hot. Don’t bring it to a boil.
How to Serve
Serve the warm fall sangria recipe in heatproof mugs. I never get to use these cute glass mugs. Maybe this sangria is just the excuse I needed. Make sure each glass gets some of the soaked fruit. That’s the best part!
This double-walled pitcher would be perfect for serving this warm sangria at a party. Or you can use a regular old glass pitcher like I did.
Frequently asked questions
Yes, you can make this fall sangria recipe up to 24 hours in advance. The flavors get richer as it sits. Just rewarm it gently on the stove before serving, or enjoy it chilled if you prefer.
Absolutely. Mix everything together, chill it for at least 4 hours, and serve over ice. It’s great both ways — cozy and warm or refreshingly cold.
The best wine for this fall sangria is a red wine you’d actually drink on its own — Merlot, Pinot Noir, or Garnacha are great options. Fruity wines make the sangria smoother.
This plum sangria will stay fresh for 2–3 days in the refrigerator. The fruit gets softer, but the flavor stays great. Just give it a stir before serving again.
Easy Fall Sangria
Equipment
Ingredients
- 2 tsp whole cloves
- 1/2 of a vanilla bean split lengthwise
- 64 ounces apple-cranberry juice
- 4 medium purple and/or green plums pitted and sliced
- 1 bottle red wine
Instructions
- Take a small pairing knife and split the vanilla bean down the middle (top to bottom) of one side (not all the way through).
- Place cloves and vanilla bean in center of a double-thick 6-inch square of 100% cotton cheesecloth. Bring corners of cloth together; tie closed with clean string.
- Pour apple-cranberry juice into a large container or pitcher.
- Add plums and spice bag.
- Cover and chill for 4 to 24 hours.
- Remove and discard cheesecloth bag.
- In a 4-quart Dutch oven, heat the juice mixture and wine until hot.
- Serve in heatproof mugs.