Blackberry and Apple Autumn Sangria

Here in the UK we are enjoying a lovely warm start to the autumn – yep, would you even believe it is autumn right now? Today the sun is shining and the temperature is balmy, so I can almost overlook the brisk wind that happens to accompany it.

I thought a great transitional drink idea would be to incorporate the best of British late summer/autumn fruits into a beautifully refreshing sangria. This twist on the traditional recipe uses apple juice rather than orange, as well as using blackberries for a deep colour and lovely flavour addition. I sneak in a bit of cinnamon too to warm things up.

It’s a perfect cocktail for sitting out in the garden celebrating the last of the summer -especially after a good blackberry-picking sesh – and feeling quite excited in anticipation of the oncoming season.


  • 1/2 dessert apple skin on, quartered and sliced removing pips, plus more for garnish
  • 1/2 cup ripe blackberries, plus more for garnish
  • 1/2 medium orange (with peel, quartered and sliced)
  • 2 cinnamon sticks
  • 3-4 Tbsp brown or muscovado sugar
  • 3/4 cup pressed apple juice
  • 1/3 cup Calvados/apple brandy
  • 75cl bottle dry Spanish red wine
  • Ice


  1. In a large jug or pitcher, lightly crush/muddle the fruits with the sugar and cinnamon sticks using a wooden spoon to release their juices and flavour.
  2. Add the apple juice and Calvados, muddling some more before stirring in the red wine. Taste and add more juice/brandy/sugar to taste.
  3. Stir in ice to chill. Serve with more ice and garnished with apple slices and whole blackberries.

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