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Caramel Apple Sangria

  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x


  • Sangria:
  • 1 bottle of white wine (I used Apothic White I wouldn’t go too sweet.)
  • 6 cups organic apple cider
  • 2 cups Ginger Ale
  • 1 cup Caramel Vodka
  • 34 Honey Crisp apples
  • Caramel Sauce:
  • 1 cup canned coconut cream
  • 1 cup coconut sugar
  • 1/4 tsp. pink Himalayan salt
  • 1 tsp. pure vanilla extract


  1. In a small saucepan, add all caramel sauce ingredients and heat slowly until simmering. Simmer for about 10 minutes (but do not boil).
  2. Once the coconut sugar has dissolved, remove from heat and let cool. The sauce will thicken as it cools.
  3. While the caramel sauce cools, cut up the apples into chunks, leaving the skin in place.
  4. Add all sangria ingredients to a large pitcher or other drink container. Stir to combine.
  5. When ready to serve, pour a small amount of the caramel sauce onto a small plate. Dip the rim of the wine glass into the caramel sauce, coating it heavily.
  6. Pour sangria into glass and enjoy!