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Glasses of Christmas Sangria served over crushed ice with apple slices, cranberries, cinnamon sticks, and rosemary.

A festive, easy, and beautiful Christmas Sangria made with red wine, cranberry juice, pomegranate, cinnamon syrup, and fresh fruits. This holiday cocktail is perfect for winter gatherings and impresses with its stunning presentation and warm seasonal flavors.
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Course: Drink
Cuisine: American, Holiday
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 bottle (750ml) dry red wine (Cabernet Sauvignon, Garnacha, or red blend)
  • 1 cup unsweetened cranberry juice
  • 1 cup pomegranate juice
  • ⅓ cup Grand Marnier (or orange liqueur)
  • ¾ cup cinnamon simple syrup
  • 1 Honeycrisp apple, thinly sliced
  • 1 Navel orange, thinly sliced
  • 1 cup fresh cranberries
  • ½ cup pomegranate arils
  • crushed ice, for serving
  • cinnamon sticks, for garnish
  • rosemary sprigs, for garnish
  • 1 cup water (for cinnamon syrup)
  • 1 cup granulated sugar (for cinnamon syrup)
  • 2 cinnamon sticks (for syrup)
  • 12 oz fresh cranberries (for sugared garnish)
  • ½ cup water (for sugared cranberries)
  • 1 ½ cups granulated sugar, divided (for sugaring cranberries)

Equipment

  • large pitcher or punch bowl
  • medium saucepan
  • small saucepan
  • Fine mesh sieve optional, for straining syrup
  • Wire rack for drying cranberries
  • cutting board and sharp knife
  • slotted spoon
  • shallow dish for sugaring cranberries
  • serving glasses use stemmed glasses for elegant presentation

Method
 

  1. In a medium saucepan, combine 1 cup water, 1 cup sugar, and 2 cinnamon sticks. Bring to a gentle boil, stirring to dissolve sugar. Let boil for 1–2 minutes, then cool completely. Remove cinnamon sticks.
  2. In a small saucepan, heat 1/2 cup water and 1/2 cup sugar until sugar dissolves. Add 12 oz cranberries and coat them. Transfer to wire rack to dry 30 minutes.
  3. Roll the sticky cranberries in 1 cup granulated sugar. Let them dry for another hour. Store in an airtight container.
  4. In a large pitcher, combine red wine, cranberry juice, pomegranate juice, Grand Marnier, and cinnamon syrup. Stir well.
  5. Add apple slices, orange slices, fresh cranberries, and pomegranate arils. Stir to combine and chill for 2–4 hours.
  6. Serve sangria over crushed ice. Garnish each glass with cinnamon stick, rosemary, and sugared cranberries.

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 1gSodium: 8mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 60IUVitamin C: 15mgCalcium: 25mgIron: 0.7mg

Notes

Use dry red wine for best results—Cabernet Sauvignon or Garnacha are excellent choices. Substitute Grand Marnier with Triple Sec if needed. Add more or less cinnamon syrup to taste. Sangria can be made 2–4 hours ahead. Sugared cranberries and cinnamon syrup can be made days in advance. For variations, try blood oranges, add sparkling water for bubbles, or make it non-alcoholic with sparkling juice.

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