Description
This Christmas Sangria is the most festive red sangria recipe for all of your holiday celebrations! It’s the best red sangria ever, and SO easy to make. It’s made with your favorite red wine, a touch of cinnamon simple syrup, pomegranate juice, cranberry juice, a little orange liqueur, pomegranate arils, sliced oranges, honeycrisp apples, and fresh cranberries!
Ingredients
For the Cinnamon Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
- 2 cinnamon sticks
For the Sugared Cranberries (Optional):
- 1 (12-ounce) bag fresh cranberries
- 1/2 cup water
- 1 1/2 cups granulated sugar, divided
For the Sangria:
- 1 (750ml) bottle dry red wine (such as Pinot Noir, Merlot, or Cabernet Sauvignon)
- 1 cup 100% cranberry juice (unsweetened or sweetened, adjust simple syrup if using sweetened)
- 1 cup pomegranate juice
- 1/3 cup Grand Marnier (or other orange liqueur like Cointreau or Triple Sec)
- 3/4 cup Cinnamon Simple Syrup (from recipe above)
- 1 Honeycrisp apple, thinly sliced
- 1 navel orange, thinly sliced
- 1 cup fresh cranberries
- 1/2 cup pomegranate arils (seeds)
- Crushed ice, for serving
For Garnish:
- Cinnamon sticks
- Fresh rosemary sprigs
- Sugared Cranberries (from recipe above, optional)
Instructions
1. Make the Cinnamon Simple Syrup:
- In a medium saucepan, combine 1 cup water, 1 cup granulated sugar, and 2 cinnamon sticks.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
- Boil for 1-2 minutes to infuse the cinnamon flavor.
- Remove from heat and let the syrup cool completely. Discard the cinnamon sticks before using. This can be made ahead and stored in the refrigerator.
2. Make the Sugared Cranberries (Optional):
- 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 is dissolved.
- Remove from heat and stir in the fresh cranberries until completely coated.
- Using a slotted spoon, transfer the cranberries to a wire rack set over a baking sheet to dry for at least 30 minutes.
- Place the remaining 1 cup of granulated sugar in a shallow bowl or dish. Roll the slightly sticky, dried 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 an additional hour. Store in a cool, dry place until ready to use.
3. Assemble the Sangria:
- In a large pitcher, combine the red wine, cranberry juice, pomegranate juice, Grand Marnier (or other orange liqueur), and 3/4 cup of the cooled Cinnamon Simple Syrup.
- Add the sliced apple, sliced orange, fresh cranberries, and pomegranate arils to the pitcher.
- Stir gently to combine.
4. Chill: Cover the pitcher and refrigerate for at least 2-4 hours (or preferably longer, up to overnight) to allow the flavors to meld.
5. Serve: Serve the sangria over crushed ice in glasses. Garnish each glass with a cinnamon stick, a sprig of fresh rosemary, and a few sugared cranberries (if using).
Notes
- Red Wine: Choose a dry red wine that you enjoy drinking on its own. Pinot Noir, Merlot, or a lighter Cabernet Sauvignon work well.
- Juice: Use 100% cranberry and pomegranate juice for the best flavor. If using sweetened cranberry juice, you may want to reduce the amount of simple syrup slightly.
- Orange Liqueur: Grand Marnier is recommended, but Cointreau or Triple Sec are good substitutes.
- Sweetness: Adjust the amount of cinnamon simple syrup to your preference. Start with 3/4 cup and add more if you like a sweeter sangria.
- Chilling: Chilling the sangria for at least 2-4 hours allows the fruit and spice flavors to infuse the wine beautifully.
- Make-Ahead: The sangria base (without ice and sparkling elements, if adding) can be made up to 24 hours in advance.
- Storage: Store leftover sangria in the refrigerator for up to 2 days, although the fruit may soften over time.