If you’re looking for a cozy, crowd-pleasing cocktail that perfectly captures the flavors of autumn, you’re in the right place. I’m so excited to share my **Fall Fruit Sangria with Pear Liqueur and Cinnamon Recipe** — it’s fruity, fragrant, and just a little bit magical. When I first tried this, I knew it would be my go-to for every fall gathering, and I think you’ll agree once you taste it too.

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Why You’ll Love This Recipe

Seasonal Flavors: The pear liqueur and cinnamon sticks bring that warm fall vibe to every sip.
Simple to Make: Minimal prep and ingredients mean you can throw this together quickly, even last minute.
Versatile and Refreshing: It’s great as is or spruced up with tonic water for a little sparkle.
Crowd Pleaser: My family and friends go wild for this whenever I serve it, and I bet yours will too.

The image shows four clear glasses filled with a light yellow drink layered with thin slices of orange, red apple, and pear, all mixed with crushed ice on top. Each glass is garnished with a small green sprig of rosemary and a brown cinnamon stick. The glasses vary in shape, with one tall glass in the middle and three shorter, rounder glasses around it. The drinks are placed on a white marbled surface with a cinnamon stick and scattered ice pieces in the foreground. The background is dark and plain, making the colors of the fruit and drink stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Fall Fruit Sangria with Pear Liqueur and Cinnamon Recipe come together to balance fruitiness and spice beautifully—you’ll find that fresh, crisp fruits and the warmth of cinnamon really make this sangria sing. Here are the key players and what to look out for when picking them up.

Apples: Choose crisp varieties like Honeycrisp or Granny Smith for a nice tart contrast to the sweetness.
Pears: I love Bartlett or Bosc pears here because they stay firm and juicy, giving great texture.
Orange: Fresh oranges brighten up the sangria and add just the right citrus zing.
White Wine: A bottle of Pinot Grigio, Sauvignon Blanc, or Chardonnay works perfectly—just pick something dry and refreshing.
Pear Liqueur: This is the star that gives the sangria its unique fall twist, so don’t skip it if you can help it.
Hard Apple Cider: Adds depth and effervescence; grab your favorite local brand for extra flavor.
Cinnamon Sticks: They infuse the sangria with cozy spice, so use whole sticks for a subtle, long-lasting aroma.
Ice: To keep your glasses perfectly chilled without diluting too fast.
Tonic Water (optional): Adds a light fizz and balances the sweetness if you like a little sparkle.
Fresh Rosemary: For garnish—it’s visually stunning and adds an herby note that pairs beautifully with the cinnamon.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I absolutely love tinkering with this Fall Fruit Sangria with Pear Liqueur and Cinnamon Recipe to match the occasion or my mood. You can easily swap out fruits or add some extra spices to make it your own.

Spiced Up: Once, I added star anise and a little nutmeg to amp up the warmth—it gave the sangria a cozy, holiday feel that my guests raved about.
Berry Twist: Try swapping pears for fresh blackberries or cranberries for a burst of color and tang.
Non-Alcoholic Version: Use sparkling white grape juice and apple cider instead of wine and hard cider to make a kid-friendly or virgin version.
Extra Bubbly: Replace tonic water with sparkling water or prosecco if you want more fizz and sparkle.

How to Make Fall Fruit Sangria with Pear Liqueur and Cinnamon Recipe

Step 1: Prep Your Fruit and Pour Your Spirits

Start by coring and thinly slicing your apples and pears. I like to use a sharp knife and make sure the slices are about the same thickness so they soak evenly. Slice the orange and cut it into quarters—that zest and juice adds a beautiful brightness. Toss all your fruit into a large pitcher, then pour in the white wine, pear liqueur, and hard apple cider. Finally, add the cinnamon sticks. Stir gently to mix everything well and let those flavors start to mingle.

Step 2: Chill and Let the Flavors Marry

Cover the pitcher with plastic wrap and pop it into the fridge for at least 30 minutes. This chilling step is where the magic happens: the fruit infuses the liquid while the cinnamon adds that perfect hint of spice. If you can, give it a couple of hours for an even richer flavor. I remember the very first time I let it sit overnight—it elevated the flavors to a whole new level!

Step 3: Serve with Ice and Garnish

When you’re ready to serve, fill glasses with ice to keep everything crisp and refreshing. Pour the sangria about three-quarters full, then scoop some of the soaked fruit into each glass with a wooden spoon—that’s where the best bites are! Top with a sprig of fresh rosemary for an herbaceous note and, if you like a little fizz, add a splash of tonic water. Everyone loves this finishing touch—it’s a small detail that really impresses.

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Pro Tips for Making Fall Fruit Sangria with Pear Liqueur and Cinnamon Recipe

Choose Fresh, Firm Fruit: I learned the hard way that overly ripe fruit turns mushy fast; crisp apples and pears keep their texture longer.
Don’t Skip the Chill Time: The flavors deepen and balance after sitting—plan ahead and give it at least 30 minutes, or better yet, a few hours.
Garnish Smart: Fresh rosemary isn’t just pretty; it adds an herbal aroma that complements the cinnamon beautifully.
Avoid Dilution: Keep ice to a minimum in the pitcher and add it in individual glasses to keep the sangria from watering down too fast.

How to Serve Fall Fruit Sangria with Pear Liqueur and Cinnamon Recipe

A large round glass filled with a light yellow drink layered with crushed ice almost to the top. Slices of pear and red-skinned fruit, likely nectarine or peach, are dropped throughout the drink, creating a mix of pale yellow and deep red colors. On top, there is a garnish of a half pear slice with a stem and a small green sprig, likely rosemary. The glass sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top each glass with a sprig of fresh rosemary—not only does it look stunning, but it brings a subtle piney aroma that pairs amazingly with cinnamon and pear. Sometimes, I toss in an extra cinnamon stick as a stirrer for added charm. If you want to wow guests, try thin apple slices or a wheel of orange on the rim for a juicy, colorful accent.

Side Dishes

This sangria pairs wonderfully with fall-inspired snacks. I like serving it alongside a cozy charcuterie board with sharp cheeses, spiced nuts, and crusty bread. It also complements roasted pork or turkey beautifully if you’re serving a meal. For a lighter bite, I love crispy Brussels sprouts or sweet potato fries on the side.

Creative Ways to Present

For special occasions, I like to serve this sangria in a large glass dispenser with a spigot—it looks festive and lets guests pour their own. Layering the fruit neatly in the dispenser beforehand adds a beautiful visual. Another fun twist is to freeze some of the fruit with a splash of pear liqueur in ice cube trays to chill the sangria without watering it down.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which almost never happens in my house!), store the sangria in a covered pitcher or airtight container in the fridge. The fruit will continue to soak and deepen the flavor, so it actually tastes even better after sitting overnight. Just give it a gentle stir before serving again.

Freezing

I haven’t tried freezing the full sangria because the alcohol content makes it tricky to freeze thoroughly, but freezing fruit pieces with some pear liqueur added makes fantastic sangria ice cubes that chill your drink without diluting it.

Reheating

Sangria is best enjoyed chilled, so reheating isn’t something I’d recommend. But if you prefer a warm version, try gently warming the fruit and cinnamon sticks on the stove with some apple cider and pear liqueur—skip the wine—and serve it as a mulled beverage instead.

FAQs

Can I make Fall Fruit Sangria with Pear Liqueur and Cinnamon Recipe ahead of time?

Absolutely! In fact, letting it sit for a few hours or overnight allows the flavors to meld beautifully and makes the sangria even more delicious. Just keep it covered and refrigerated until you’re ready to serve.
What type of wine works best for this sangria?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay are ideal because they balance the sweetness of the fruit and liqueur without overpowering the delicate flavors.
Can I substitute the pear liqueur?

If you don’t have pear liqueur, try apple brandy or peach schnapps as alternatives, although the unique pear flavor does make this recipe shine, so I recommend seeking it out if possible.
How long does this sangria last in the fridge?

This sangria will stay fresh up to 2-3 days refrigerated, though it’s best enjoyed within the first 24 hours for optimal fruit texture and flavor.

Final Thoughts

I hope you’ll love this Fall Fruit Sangria with Pear Liqueur and Cinnamon Recipe as much as I do. It’s one of those rare, feel-good drinks that’s both simple and sophisticated—perfect for cozy nights in or festive gatherings. Pour yourself a glass, sit back, and enjoy the warm, fruity flavors of fall in each sip. Trust me, once you make it, it’ll become your fall favorites rotation too!