In a large pitcher, add the bottle of Pinot Grigio, sparkling apple cider, and pure maple syrup. Then, add the sliced apples and stir to combine.
1 bottle Pinot Grigio, 2 cups sparkling apple cider, ¼ cup pure maple syrup
Add the sangria to the refrigerator and let it marinate for at least 1 hour.
To prepare the serving glasses for the apple sangria, dip the rim of each short glass into the caramel apple dip. Next, dip each rim into the coconut sugar. Serve, and enjoy!
1 cup caramel apple dip, 2 Tablespoons coconut sugar
Notes
Use the right wine: The best wines for sangria are dry to semi-sweet wines. For this recipe, I use Pinot Grigio, as it is a dry, semi-sweet white wine. I tend to use dry white wines in all of my sangria recipes, but for red wine sangrias, look for Spanish wines like Grenache.
Make it ahead of time: Simply make it a day or two in advance as instructed and keep it in the fridge. It will taste even better after it has time to sit!
Apple cider vs. sparkling apple cider: If you cannot find sparkling apple cider, use regular apple cider and add a half cup of sparkling water.
What apples to use: Crisp apples are always best. I recommend Granny Smith and Honeycrisp, but there are other options.
Use pure maple syrup: Be sure to use pure maple syrup. The difference in flavor is noticeable!