Winter Sangria

Course: Cocktails, Drinks

Cuisine: American, spanish

Keyword: christmas sangria, winter sangria

Prep Time: 10

Cook Time: 5

Servings: servings

Calories: 343kcal

Author: Colleen Kennedy

Tasty Winter Sangria Recipe also called Christmas Sangria. Easy to make for a crowd and helps stretch you wine a bit with a delicious & festive flair!

Print Recipe

Ingredients

750 ml bottle red wine (merlot, shiraz, or a red blend) Or whichever red you enjoy
½ cup Satsuma juice you can substitute clementine
¼ cup fresh squeezed lime juice
½ cup blackberry brandy
¼ cup Triple Sec
1 to 1 ½ cups Cranberry Simple Syrup depends on preferred sweetness, recipe follows

Cranberry Simple Syrup

1 cup fresh cranberries
1 cup water
¾ cup sugar

Optional Garnishes

Satsuma or clementine wedges
Lime wedges
Pomegranate seeds
Fresh Cranberries
cinnamon sticks
star anise

Instructions

Winter Sangria

In a large pitcher, gallon mason jar or large pot combine wine, citrus juices, brandy, triple sec and ½-1 cup of the Cranberry Simple Syrup (start with ½ cup and taste and adjust for sweetness add up to 1.5 cups of it if you want it really sweet). Stir, taste.
Decide your preference for sweetness and either add the other ½ cup of Cranberry Simple Syrup or save it for another use. Add in the fruit (remember if possible organic is best when having fruit floating in your drink). Allow it to sit in your cold garage or fridge for at least 1 hour, up to 36 hours and serve.
When serving always serve this over ice... the more ice the better!
If giving this as a gift, do not add fruit until right before gifting OR package fruit on the side (keep citrus whole).

Cranberry Simple Syrup

In a small pot, combine cranberries, water and sugar. Heat until the mixture begins to boil then reduce to a simmer.
Continue simmering until cranberries have burst (about 3-4 minutes more).
Remove from heat and carefully use a potato masher or a muddler to mash the cranberries, which will maximize the infusion. Allow this mixture to cool.
Strain the syrup (using a mesh strainer) into a bowl. Be sure to press firmly down on the cranberries to get every bit of syrup. You will need to scrape the cranberry pulp off of the strainer and discard to continue, or the strainer will become clogged.
Once the syrup is completely cool, transfer it into a mason jar or glass container and store in your fridge until ready to use. This keeps well for a week in your refrigerator.

Notes

Make Ahead Tip - You can store it in the fridge (sealed) without the fruit / garnishes for a week.

For Cranberry Lime Simple Syrup - add in 2 TBS to a ¼ cup of fresh squeezed lime. Taste and adjust for sweetness adding a little extra sugar if you want it sweeter.

Variation - Add club soda, Sprite, or other citrus soda to this if you choose for a bit of fizz as well as to stretch it for a party - your call. Just place a small amount of the sangria in a glass over ice add some soda overtop and serve. That way bubbles are fresh.

Nutritional calculation is very loose. Based on six (6) 8 ounce servings of Sangria. Merlot was used in calculation and plain brandy was used in calculation. 1 cup of plain simple syrup was used in calculation as well.

Nutrition