This sangria is like fall in a glass.
Warm spices, juicy plums, and rich red wine all come together in the most cozy and refreshing way.
It’s one of those drinks that feels fancy but is super easy to throw together.
I love making this when I have friends over—it’s always the first thing to disappear.
You’ll love the way the cinnamon and star anise gently infuse the wine, and the plums? Soaked in flavor and slightly boozy—totally delicious.
What You’ll Need
- 1 bottle (750 ml) Merlot
- 3 ripe plums, thinly sliced
- 2 cinnamon sticks
- 2 whole star anise
- 1/4 cup dark rum
- Optional: 1–2 tablespoons brown sugar (if you like it sweeter)
- Ice cubes for serving
Why I Love This Recipe
This drink came together during a crisp September evening at my sister’s house. She had fresh plums from the farmers market and a half-bottle of red wine. We threw it together with a few spices and sat on the porch sipping it as the sun went down. That moment became a tradition.
- It’s easy, no cooking required
- Perfect for gatherings—looks impressive but takes 10 minutes
- The flavor gets better the longer it sits
- You can make it ahead of time
- It smells amazing from the cinnamon and star anise
Servings
Makes 4–6 servings
Time
10 minutes prep + at least 4 hours chill time
Macros (per serving, approx.)
Calories: 175
Carbs: 15g
Sugar: 9g
Alcohol: Yes
Fat: 0g
Protein: 0g
Why This Recipe Works (Quick Science)
Merlot is a medium-bodied red wine that pairs well with fruit without being too overpowering. The plum slices release natural sugars and tartness into the wine, balancing it out. Cinnamon and star anise slowly infuse warm, earthy notes. Dark rum adds depth and gives the sangria a rich finish. Time in the fridge helps everything marry together.
Common Mistakes
- Using underripe plums – They won’t release much flavor or sweetness. Use ripe but firm plums.
- Not chilling long enough – The sangria needs at least 4 hours to fully infuse. Overnight is best.
- Too much sugar – Taste before sweetening. The fruit and wine might be sweet enough.
- Skipping the spices – Cinnamon and star anise are what make this special.
What to Serve With
- A cheese and charcuterie board
- Spiced nuts or roasted almonds
- Grilled pork chops or chicken
- Warm apple pie or plum tart
FAQ
Can I use a different wine?
Yes! Tempranillo or Zinfandel would also work well.
Do I have to use rum?
You can skip it or use brandy instead.
How long does it last in the fridge?
Up to 3 days. The plums will continue to soften over time.
Can I serve it warm?
This version is best chilled, but you could gently heat it (like mulled wine) for a cozy winter drink.
Tools Required
- Large glass pitcher
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups
- Wine opener
Substitutions and Variations
- Use brandy instead of dark rum
- Try peaches or nectarines instead of plums
- Add orange slices or lemon peel for more citrus
- For a fizzy version, top with sparkling water right before serving
Make Ahead Tips
- Make it the night before for the best flavor
- Prep the sliced plums a few hours early and store in the fridge
- Don’t add ice until just before serving to avoid dilution
Instructions
Step 1: Slice the plums
Thinly slice 3 ripe plums and add them to a large pitcher.
Step 2: Add the spices
Drop in 2 whole cinnamon sticks and 2 whole star anise pods to the pitcher.
Step 3: Pour in the Merlot
Pour one 750 ml bottle of Merlot over the fruit and spices in the pitcher.
Step 4: Add the rum
Pour in 1/4 cup dark rum and stir gently with a wooden spoon.
Step 5: Optional sweetener
Taste and, if needed, stir in 1–2 tablespoons brown sugar until dissolved.
Step 6: Chill
Cover the pitcher and refrigerate for at least 4 hours (or overnight).
Step 7: Serve
Fill glasses with ice, pour the sangria, and garnish with a plum slice and cinnamon stick.
Leftovers and Storage
Store leftover sangria in the fridge for up to 3 days. Strain out the fruit if storing longer so it doesn’t break down too much. Don’t freeze—it changes the texture and flavor.
Wrap Up
This Cinnamon Plum Sangria is such a vibe. It’s cozy, it’s elegant, and it takes barely any effort. Whether you’re hosting or just treating yourself, this one always hits the spot. If you give it a try, drop a comment below—let me know how it turned out or if you added your own twist!
