Best Holiday Sangria Recipes

Holiday Sangria image

Provided by Bobby Flay

Time 6h20m

Yield 8 servings

Number Of Ingredients 11

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

Steps:

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.

Holiday Sangria image

Provided by Steve Burnett

Time 8h20m

Yield 6

Number Of Ingredients 10

1 (750 milliliter) bottle Rioja red wine
¼ cup brandy
3 (1.5 fluid ounce) jiggers orange-flavored liqueur (such as Cointreau®)
1 large orange
1 large grapefruit
1 large lemon
1 clove pomander
ice cubes
1 ½ cups lemon seltzer water
2 limes, sliced

Steps:

Pour Rioja into a large pitcher. Add brandy and orange liqueur. Cut orange, grapefruit, and lemon into wedges. Squeeze juice into the pitcher. Toss in fruit with rinds. Refrigerate until flavors combine, 8 hours to overnight.
Add pomander to the sangria several hours before serving.
Strain liquid into chilled glasses of ice. Top with a splash of seltzer. Garnish with lime slices.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 33.6 g, Fat 0.2 g, Fiber 2.9 g, Protein 1.1 g, Sodium 7.5 mg, Sugar 24.3 g

Roman Holiday Sangria image

Provided by susie cooks

Categories Beverages

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 ripe peaches, pitted and sliced
1 cup red seedless grapes, halved
1 cup green seedless grape, halved
2 lemon slices
2 ounces peach brandy
1 ounce lemon liqueur
1 tablespoon sugar
1 (750 ml) bottle dry white wine
12 ounces club soda
3 cups ice cubes

Steps:

In a large glass pitcher, combine the peach slices, grapes and lemon slices.
Add the peach brandy, and sugar, and stir until the sugar has dissolved.
Slowly pour in the white wine, stirring gently.
Refrigerate for at least 2 hours or as long as overnight.
When ready to serve, add the Prosecco and stir gently.
Fill glasses with ice.
Slowly pour sangria into glasses allowing the fruit pieces to fall into the glasses.

Nutrition Facts : Calories 313.8, Fat 0.3, SaturatedFat 0.1, Sodium 31.7, Carbohydrate 27.4, Fiber 1.6, Sugar 21.5, Protein 1.2

Cranberry Pomegranate Holiday Sangria image

Provided by Opal Jackson-Cakmak @sweetiecoconut

Categories Cocktails

Number Of Ingredients 1

- see below: note: color comes from juices

Steps:

Ingredients •1 (750 ml) bottle of red zinfandel •4 cups of cranberry juice •2 cups of POM Wonderful pomegranate juice •1 cup of orange juice •3/4 cup of simple syrup •1 apple, unpeeled, cored, quartered & sliced thin •1 orange, halved and sliced thin •1 lemon, halved and sliced thin •1/2 cup of fresh cranberries •1/4 cup of pomegranate seeds •San Pellegrino sparkling water
Instructions Combine all of the ingredients in an extra large storage container, taste and adjust flavors to your liking. Chill at least 4 hours or overnight. Stir before serving and transfer to pitchers or pour by the glass. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, leaving about an inch of free space at the top. Top each glass off with a splash of Pellegrino and lightly stir.