Get ready to plan your next holiday gathering with this stunning and delicious Winter Rosé Sangria! Filled with festive flavors like apple cider, cranberry juice, orange, cinnamon, and fresh cranberries, all mingling with crisp rosé wine and a touch of orange liqueur, this drink is pure celebration in a pitcher. I know we’re enjoying beautiful spring weather right now on May 6th, 2025, but it’s never too early to bookmark the perfect recipe for the cozy holiday season later this year! This Rosé Sangria is incredibly easy to assemble ahead of time, looks absolutely gorgeous with fruit and sugared cranberry garnishes, and is guaranteed to be a hit at any fall or winter party.
Why You’ll Love This Winter Rosé Sangria
- Festive Holiday Flavors: Perfectly captures the taste of the holiday season with cranberry, apple cider, orange, and cinnamon.
- Unique Rosé Base: A lighter, brighter twist on traditional red wine sangria.
- Easy Pitcher Recipe: Simple to mix ahead, perfect for serving a crowd effortlessly.
- Beautiful Presentation: Looks stunning in a pitcher and glasses with fresh fruit, cinnamon sticks, and optional sugared cranberries.
- Make-Ahead Friendly: Flavors meld beautifully when chilled for several hours before serving.
Ingredients for Winter Rosé Sangria
Here’s what you’ll need to mix up this festive pitcher drink. The full list with measurements is in the recipe card below.
Cranberry Cinnamon Simple Syrup
- Water (Liquid)
- Sugar (Sweetener)
- Fresh cranberries (Fruit) (See Variations for substitute)
- Cinnamon sticks (Spice)
Sangria
- Bottle of rosé wine (Wine) (Dry rosé recommended)
- Apple cider (Juice) (See Variations for substitute)
- Cranberry juice (100% unsweetened recommended) (Juice)
- Grand Marnier (or other orange liqueur) (Liqueur)
- Cranberry cinnamon simple syrup (from above) (Sweetener/Flavoring)
- Fresh cranberries (Fruit) (See Variations for substitute)
- Honeycrisp apple, thinly sliced (or other crisp apple) (Fruit)
- Orange, sliced (Fruit)
- Cinnamon sticks (Spice)
Sugared Cranberries (Optional Garnish)
- Fresh cranberries (Fruit)
- Water (Liquid)
- Granulated sugar, divided (Sweetener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While this recipe screams “holidays,” here are ways to adapt this Rosé Sangria or its components:
- Cider/Cranberry Juice Substitute: If apple cider or pure cranberry juice are unavailable (especially out of season), substitute with pomegranate juice, white grape juice, or a mix of apple juice and a splash of lemon/vinegar for tartness. The flavor will change but can still be delicious!
- Fresh Cranberry Substitute: If fresh cranberries aren’t in season for the sangria mixture or sugared garnish, use extra orange/apple slices, pomegranate seeds, or raspberries.
- Different Wine: Use a crisp white wine like Pinot Grigio or Sauvignon Blanc instead of rosé.
- Add Bubbles: Top off individual glasses with a splash of club soda or Prosecco just before serving for fizz.
- Different Spices: Add star anise or whole cloves to the simple syrup infusion.
- Non-Alcoholic: Replace the rosé wine and Grand Marnier with sparkling white grape juice or a mix of cranberry and pomegranate juice. Add a splash of orange blossom water for complexity.
How to Make Winter Rosé Sangria
Making this festive Rosé Sangria involves prepping the syrup and optional garnish, then mixing the main drink:
Make the Cranberry Cinnamon Simple Syrup
- First, I make the flavorful syrup. In a small saucepan, I bring the water, sugar, 2 cups of fresh cranberries, and 2 cinnamon sticks to a boil over medium-high heat.
- Once boiling, I let it boil for 3-4 minutes, stirring occasionally, until the cranberries start to burst and the mixture turns a deep red color.
- I immediately strain the syrup through a fine-mesh strainer into a heatproof bowl or jar, pressing gently on the solids. I discard the cooked cranberries and cinnamon sticks.
- I set the syrup aside to cool completely. (This can be made days ahead!)
Make the Sugared Cranberries (Optional Garnish)
- (If making this festive garnish): In a small saucepan, I bring ½ cup water and ½ cup of the granulated sugar to a boil. I stir for about thirty seconds until the sugar is completely dissolved.
- I remove it from the heat and stir in the 1 (12 ounce) bag of fresh cranberries until they are completely coated in the simple syrup.
- Using a slotted spoon, I transfer the coated cranberries to a wire rack set over a baking sheet to let them dry and become tacky. This takes about an hour.
- Once tacky, I roll the cranberries in the remaining 1 cup of granulated sugar (spread on a plate), working in batches, until well coated.
- I transfer the sugared cranberries back to the wire rack and let them dry for at least another hour until the sugar coating hardens. These look like sparkling jewels!
Assemble the Sangria and Chill
- In a large pitcher, I combine the bottle of rosé wine, apple cider (or substitute), cranberry juice, Grand Marnier, the cooled cranberry cinnamon simple syrup, 1 cup of fresh cranberries (if available), the thinly sliced apple, sliced orange, and the 3 cinnamon sticks.
- I give everything a good stir to combine.
- I cover the pitcher and chill the sangria in the refrigerator for at least 2-4 hours (or preferably longer, even overnight) to allow the flavors to meld beautifully.
Serve
- Once ready to serve, I fill glasses with crushed ice or regular ice cubes.
- I pour the chilled Rosé Sangria, including some of the fruit, into the glasses.
- I garnish each glass with extra apple and orange slices, a handful of the prepared sugared cranberries (if using), and an extra cinnamon stick, if desired! Enjoy!
Tips and Tricks for the BEST Sangria
Here are my secrets for making phenomenal Rosé Sangria:
- Use a Dry Rosé: Choose a crisp, dry rosé wine. Avoid overly sweet rosé wines, as the juices and syrup add plenty of sweetness.
- 100% Cranberry Juice: Use pure, unsweetened cranberry juice (not cranberry juice cocktail) for the best tart flavor balance.
- Chill Time is Crucial: Don’t skip chilling the sangria for at least 2-4 hours. This allows the fruit and spices to infuse the wine properly. Overnight is even better!
- Cool Syrup Completely: Ensure the simple syrup is fully cooled before adding it to the cold wine and juices.
- Fresh Fruit Garnish: Using fresh fruit slices in the pitcher and as garnish adds visual appeal and flavor.
How to Serve
This Winter Rosé Sangria is perfect served chilled in wine glasses! It’s ideal for:
- Holiday Parties: The perfect festive pitcher drink for Thanksgiving, Christmas, or New Year’s Eve (plan ahead!).
- Fall & Winter Gatherings: A cozy and flavorful drink for cooler weather entertaining.
- Bridal Showers or Brunches: Its beautiful color makes it lovely for special daytime events (consider making it during peak cranberry season).
Garnish generously with fruit, cinnamon sticks, and the sparkling sugared cranberries!
Make Ahead and Storage
Sangria is excellent for making ahead!
- Make Ahead: Prepare the entire pitcher of sangria (including fruit) up to 24-48 hours in advance and store it covered in the refrigerator. The flavors will deepen beautifully. Make sugared cranberries ahead too.
- Storage: Store leftover sangria covered in the refrigerator for up to 3 days. The fruit may soften further over time.
FAQs about Winter Rosé Sangria
- What kind of rosé wine is best?
- A dry, crisp rosé works best. Look for styles from Provence (France), or dry rosés made from Grenache, Syrah, or Pinot Noir grapes. Avoid sweet White Zinfandel unless you significantly reduce other sweeteners.
- Can I use frozen cranberries?
- Yes, frozen cranberries work perfectly well for making the simple syrup and for adding directly into the sangria pitcher. Use them for the sugared cranberry garnish too (ensure they are patted dry after rinsing).
- What if I can’t find apple cider?
- Substitute with unsweetened apple juice, white grape juice, or pomegranate juice. The flavor will be slightly different, but still delicious in this Rosé Sangria.
Enjoy planning ahead for the holidays with this festive and delicious Winter Rosé Sangria recipe! It’s a guaranteed crowd-pleaser.
Print
Winter Rosé Sangria with Cranberries, Apple Cider, and Orange
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4-6 1x
- Category: Drinks, Cocktail, Sangria, Holiday
- Cuisine: American
Description
This wintery rosé sangria is filled with apple cider, cranberry juice, a homemade cranberry cinnamon simple syrup, orange liqueur, apples, oranges, and cinnamon sticks! A festive and refreshing drink perfect for holiday gatherings.
Ingredients
Scale
For the Cranberry Cinnamon Simple Syrup (Makes Extra):
- 1 cup water
- 1 cup granulated sugar
- 2 cups fresh cranberries
- 2 whole cinnamon sticks
For the Sugared Cranberries (Optional Garnish):
- 1 (12-ounce) bag fresh cranberries
- 1/2 cup water
- 1 1/2 cups granulated sugar, divided
For the Sangria:
- 1 (750ml) bottle dry rosé wine, chilled
- 2 cups apple cider, chilled
- 1 cup 100% unsweetened cranberry juice, chilled
- 1/3 cup Grand Marnier (or other orange liqueur like Cointreau), chilled
- 3/4 cup cooled Cranberry Cinnamon Simple Syrup (from recipe above, adjust to taste)
- 1 cup fresh cranberries
- 1 Honeycrisp apple (or similar crisp apple), thinly sliced
- 1 navel orange, thinly sliced
- 3 whole cinnamon sticks
For Serving:
- Crushed ice
- Extra apple slices (optional garnish)
- Extra orange slices (optional garnish)
- Extra cinnamon sticks (optional garnish)
- Sugared Cranberries (from recipe above, optional garnish)
Instructions
1. Make the Cranberry Cinnamon Simple Syrup:
- Combine 1 cup water, 1 cup granulated sugar, 2 cups fresh cranberries, and 2 cinnamon sticks in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
- Boil for 3-4 minutes, or until some cranberries start to burst and the syrup turns a deep red color.
- Strain the syrup through a fine-mesh strainer into a bowl or jar. Press gently on the solids if needed. Discard the cooked cranberries and cinnamon sticks.
- Let the syrup cool completely before using. (Store leftover syrup in an airtight container in the refrigerator for up to 2 weeks).
2. Make the Sugared Cranberries (Optional Garnish – Allow Drying Time):
- Bring 1/2 cup water and 1/2 cup of the granulated sugar to a boil in a small saucepan. Stir for 30 seconds until the sugar dissolves.
- Remove from heat and stir in the 12 ounces of fresh cranberries until completely coated.
- Using a slotted spoon, transfer the coated cranberries to a wire rack set over a baking sheet. Let them dry for at least 1 hour until sticky.
- Place the remaining 1 cup of granulated sugar in a shallow bowl. Roll the sticky cranberries in the sugar, working in batches, until coated.
- Transfer the sugared cranberries back to the wire rack and let them dry for at least another hour until the sugar coating is hardened. Store loosely covered at room temperature.
3. Assemble the Sangria:
- In a large pitcher, combine the chilled rosé wine, chilled apple cider, chilled cranberry juice, Grand Marnier (or other orange liqueur), 3/4 cup of the cooled Cranberry Cinnamon Simple Syrup, 1 cup fresh cranberries, sliced apple, sliced orange, and 3 whole cinnamon sticks.
- Stir gently to combine.
4. Chill: Cover the pitcher and refrigerate for at least 2-4 hours (or up to overnight) to allow the flavors to meld.
5. Serve: Fill glasses with crushed ice. Pour the chilled sangria into the glasses, making sure to include some fruit. Garnish each glass with extra apple and orange slices, a handful of sugared cranberries (if using), and a cinnamon stick, if desired.
Notes
- Rosé Wine: Choose a dry rosé wine.
- Juices: Use 100% unsweetened cranberry juice and good quality apple cider.
- Simple Syrup: Adjust the amount of simple syrup added to the sangria based on your desired sweetness level.
- Chilling: Chilling the sangria is essential for the flavors to blend properly.
- Make-Ahead: The simple syrup and sugared cranberries can be made several days ahead. The sangria base (without ice) can be mixed up to 24 hours in advance.
- Storage: Store leftover sangria in the refrigerator for 1-2 days. The fruit may soften over time.