Wednesday, December 14, 2011

Winter Sangria

Another sangria, this time modeled for the winter holidays. The juices in this version are sweeter so little to no sugar is needed, but feel free to add it if you like a sweeter drink. It goes together very quickly; if you’re short on time or need something last minute for a party, this is perfect -- you may even have these ingredients at home!

I love the orange slices and cinnamon -- they add fresh flavor and a bright burst of color. I decided to throw in some cranberries at the last minute for a little extra visual appeal, but they won’t add any flavor since they’re still whole. These could potentially be a choking hazard, so when I put it out to serve, I either serve in a pitcher with a straining lid, or remove them all together.

I love this served warm as well, as a mulled wine on a chilly evening – not that we get that many in Florida!

winter sangria


Winter Sangria

Makes 6-8 servings


1 orange, sliced

2 large cinnamon sticks

4 whole cloves

1 750 mL bottle of medium bodied red wine (Merlot works well)

1 1/2 cups orange juice

1 1/2 cups cranberry juice

1/2 cup brandy

1/4 cup triple sec

1/2 cup sugar, optional

Additional cinnamon sticks as garnish, optional


Combine all ingredients in a large pitcher (at least 64 oz.). Chill at least 4 hours, though it may be served immediately if needed. Keeps for up to 4 days, so it may be prepared well ahead!

Serve over ice with a cinnamon stick for garnish, or add sparking water to make a lighter drink. This recipe is easily doubled, tripled, or more for larger parties.

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