Holiday Sangria Recipes Thu, Dec 08, 22 | recipes Many of these sangrias can be made with a wine or wines from our Holiday Wine Bag that packs huge savings of more than $23! Click here to buy now! Simple Christmas Sangria Ingredients 2 green apples chopped 1 red apple chopped 2 cups fresh cranberries 1 cup cran-apple juice ¼ cup sugar 1 cup club soda Large bottle of pinot grigio or sauvignon blanc Fresh sage for garnish Instructions Combine apples, cranberries, and sugar in a large pitcher. You may add in sage or save for garnish. Pour wine, juice and club soda over fruit and sugar. Use a long spoon to combine well. Make sure sugar dissolves. Let sit in a refrigerator for at least 2 hours before serving. Enjoy garnished with fresh sage in each glass. Recipe adapted from The Blissful Balance. White Christmas Sangria Ingredients 2 bottles Pinot Grigio or Chardonnay 3/4 cup sparkling apple cider 1/4 cup sugar 1/4 cup cranberries, halved 3/4 cup cranberries, whole 1 Granny Smith apple, chopped 3 rosemary sprigs Garnish: rosemary sprigs Instructions Combine all ingredients in a large pitcher. Stir together with a large wooden spoon to help the sugar dissolve. Refrigerate for at least 4 hours before serving. Serve chilled with a garnish of rosemary sprigs. Make sure to get some of the fruit in every glass! Recipe adapted from Cake-n-Knife. Red Christmas Sangria Ingredients 750 ml Merlot or red wine of choice 2 1/2 cups cranberry juice 1 cup orange juice 1/2 cup simple syrup 1/2 cup blackberry brandy 1/2 cup Chambord 2 cups lemon-lime soda 2 oranges, sliced 1 cup cranberries 6 cinnamon sticks rosemary sprigs, for garnish Instructions Combine all ingredients except for the soda and ice together in a large pitcher and chill in the fridge for at least 6 hours, preferably overnight. Add the ice and soda just before serving and garnish with rosemary sprigs for a festive presentation. Recipe adapted from Sugar and Soul. Holiday Sangria Ingredients 1 cup sugar 2 cinnamon sticks 1 cup cranberries, fresh or frozen and thawed 2 bottles fruity red wine 1/2 cup orange-flavored liqueur, such as Cointreau 1 Gala apple, cored and thinly sliced, a few slices reserved for garnish 1 slightly under-ripe Bartlett pear, cored and thinly sliced, a few slices reserved for garnish 1 small orange, halved and thinly sliced, a few slices reserved for garnish 1 small orange, halved and thinly sliced, a few slices reserved for garnish 1 tangerine, halved and thinly sliced, a few slices reserved for garnish 1 tangerine, halved and thinly sliced, a few slices reserved for garnish Directions Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat. Cook until the sugar has dissolved, 2 minutes. Remove from the heat, add the cinnamon sticks and let cool to room temperature. Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks. Cover and refrigerate for at least 2 hours and up to 24 hours. Strain, discarding the cranberries and cinnamon sticks. Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight-fitting lid. Sweeten to taste with cranberry-cinnamon syrup. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with fruit slices and serve. Recipe adapted from Bobby Flay via the Food Network.
