Holiday Sangria with Red Wine, Cranberry and Pomegranate
Red wine, cranberry and pomegranate juice, orange liqueur and cinnamon syrup with honeycrisp apple, orange and cranberries, chilled for 2 to 4 hours.
Holiday Sangria with Red Wine, Cranberry and Pomegranate
Course: DrinksDifficulty: Easy8
servings15
minutes2
hoursRed wine, cranberry and pomegranate juice, orange liqueur and cinnamon syrup with honeycrisp apple, orange and cranberries, chilled for 2 to 4 hours.
Ingredients
1 bottle (750 ml) red wine
8 ounces cranberry juice
8 ounces pomegranate juice
2.75 ounces orange liqueur, such as Grand Marnier
6 ounces cinnamon simple syrup
1 honeycrisp apple, thinly sliced
1 navel orange, thinly sliced
1 handful fresh cranberries
1/4 cup pomegranate arils, for extra flavor and color
6 cinnamon sticks, for garnish
6 fresh rosemary sprigs, for garnish
4 cups crushed ice, for the glasses
Directions
- Slice the apple and the orange thinly.
- In a large pitcher, combine the red wine, cranberry juice, pomegranate juice, orange liqueur and cinnamon simple syrup.
- Add the apple slices, orange slices, cranberries and pomegranate arils.
- Use a bar spoon to stir the ingredients until well mixed, allowing the fruit to start infusing the sangria.
- Place the pitcher in the refrigerator and chill for 2 to 4 hours to let the flavors meld.
- For a quicker option, serve immediately over crushed ice.
- Fill clear tumblers with crushed ice.
- Pour the sangria into the glasses, including some fruit in each serving.
- Garnish with a cinnamon stick.
- Add a fresh rosemary sprig for an aromatic touch.
Notes
- For a version without alcohol, use dark grape juice for the wine and extra pomegranate juice for the liqueur. Keep it covered in the fridge for about 3 days. The cranberries soften over time, so add a few fresh ones to each glass. Make the syrup up to 3 days ahead and keep it in a jar.
Why the holiday color works
Cranberry and pomegranate juices turn the red wine a deep, ruby color, and the cinnamon syrup adds a spiced note that fits cold weather. Slicing the apple and orange thin lets them infuse in the two to four hours the card calls for.
Cranberries bob on top and look festive, but they soften as time goes on.
Swaps
Use honey in the syrup in place of sugar. Pinot Noir or Merlot both work. Add a splash of ginger ale to the glass for a lighter drink.
Do not use sweetened cranberry cocktail in place of juice. The sangria ends up sticky and flat.
Hosting plan
Make the syrup a few days ahead and mix the pitcher in the afternoon. Serve with a cheese board, roast turkey or baked brie. Keep the pitcher covered in the fridge, and add fresh cranberries to the glass if the first batch has gone soft.
Keeping the fruit fresh
Slice the apple right before it goes in, or toss the slices in a little orange juice. Cinnamon syrup is easy to double and keeps in a jar, so make extra for tea or for spooning over oatmeal. Serve in stemmed glasses, and keep a small dish of fresh cranberries and pomegranate seeds handy for topping.
Holiday Sangria with Red Wine, Cranberry and Pomegranate at a glance
- Prep time: 15 minutes
- Servings: 8 servings
- Ingredients: 12, led by bottle (750 ml) red wine, cranberry juice, pomegranate juice, orange liqueur
Tips for Holiday Sangria with Red Wine, Cranberry and Pomegranate
For a version without alcohol, use dark grape juice for the wine and extra pomegranate juice for the liqueur. Keep it covered in the fridge for about 3 days. The cranberries soften over time, so add a few fresh ones to each glass. Make the syrup up to 3 days ahead and keep it in a jar.
Holiday Sangria with Red Wine, Cranberry and Pomegranate FAQ
How many people does Holiday Sangria with Red Wine, Cranberry and Pomegranate serve?
This recipe makes 8 servings.
What do I need to make Holiday Sangria with Red Wine, Cranberry and Pomegranate?
12 ingredients, led by bottle (750 ml) red wine, cranberry juice, pomegranate juice, orange liqueur. Amounts are in the recipe card above.
Part of: 25 Easy Fall Sangria Recipes for Thanksgiving and Cozy Nights
