Cranberry-Orange Sangria

Cranberry-orange sangria is the perfect holiday party guest: It’s fun, bright, tart, fruity and just sweet enough to make you forget that winter sunsets come at 4 p.m. The combo of citrus, berries and red wine makes it one of those pitchers that disappears suspiciously fast and feels festive without trying too hard. You can serve it for Thanksgiving, Christmas, a Friendsgiving potluck or any cozy gathering that calls for a punch bowl filled with holiday cheer. If you love drinks that are easy to prep ahead, can serve a crowd and taste as good as it feels to be among friends, sangria recipes like this are the way to go.

Ingredients for Cranberry-Orange Sangria

• Orange: A medium orange, halved and thinly sliced, gives the sangria its signature citrus aroma. The slices look gorgeous in the pitcher and add a touch of natural sweetness as they soak.
• Apple: A thinly sliced medium apple adds crunch, color and a mellow sweetness that balances the tangy cranberries. Choose a crisp type of apple, such as Honeycrisp or Gala, so the slices retain their shape overnight.
• Fresh or frozen cranberries: Cranberries add tartness and that classic ruby holiday color. Frozen cranberries are ideal, and if you use them straight from the freezer, they’ll chill the mixture a bit.
• Cranberry juice: The cranberry juice brings a sweet-tart backbone to this orange-cranberry sangria. Try using a cranberry juice cocktail that has a little added sugar, unless you prefer a more puckery, tart finish with 100% juice.
• Zinfandel or other fruity red wines: Zinfandel is fruity and bold, making it a natural partner for citrus and cranberries. Spanish wine, such as dry and fruity garnacha or tempranillo, offers great flavor and is usually quite affordable.
• Simple syrup: Easy homemade simple syrup sweetens the sangria without any graininess. It blends easily and helps mellow the cranberry’s tartness, keeping the flavors balanced.
• Orange liqueur: Orange liqueur ties the citrus flavors together. Triple sec works well, but you can also substitute Cointreau or Grand Marnier for a richer, more aromatic touch.
• Ice cubes: Ice chills the sangria and helps mellow the flavors as it melts. Add it directly to the glasses rather than the pitcher so you don’t water down your sangria.
• Optional garnishes: Sliced oranges, sliced apples and fresh cranberries make every glass look like the cover of a holiday magazine. They also add a little extra fruit flavor as they sit in the drink.

Directions

Step 1: Combine the ingredients and chill overnight

In a large pitcher, combine the oranges, apples, cranberries, juice, wine, simple syrup and orange liqueur. Refrigerate overnight.

Editor’s Tip: Overnight chilling is what makes sangria magical. The extended rest time allows the fruit to infuse the cranberry juice and red wine, resulting in a sangria that tastes fully developed rather than rushed. If you need a shortcut, aim for at least a few hours. However, a longer marinating time gives you better flavor and a more cohesive blend.

Step 2: Serve over ice

Serve over ice and garnish with oranges, apples and cranberries if desired.

Editor’s Tip: To keep your batch of sangria cold, add frozen cranberries to the punch bowl before serving.

Cranberry-Orange Sangria Variations

• Better it with bubbles: Top each glass with a splash of sparkling water or Prosecco for festive fizz.
• Try it with white: Swap in bottle of crisp albarino, pinot grigio or sauvignon blanc for the red wine for a lighter, more citrus-forward sangria that’s perfect for guests who prefer white wine.
• Make it semi-mulled: Add a cinnamon stick or a couple of whole cloves before chilling. The gentle spices bring a mulled-wine vibe without needing to warm anything on the stove.
• Go spirit-free: Omit the wine and orange liqueur, and use additional cranberry juice and a splash of orange soda instead. Some surprisingly tasty zero-proof wine options would also be ideal for this recipe.

How to Store Cranberry-Orange Sangria

Store cranberry-orange sangria in the refrigerator in a covered or sealed pitcher to keep the fruit fresh and the flavors vibrant. The fruit continues to mellow and infuse the drink, so it often tastes even better the next day. Simply give the pitcher a quick stir before pouring to redistribute the fruit and flavors evenly.

How long does cranberry-orange sangria last?

Cranberry-orange sangria lasts up to four days in the refrigerator, although the fruit pieces will soften as they sit. If you prefer firmer fruit, remove them after the first day and keep the sangria liquid chilled on its own.

Cranberry-Orange Sangria Tips

Are fresh or frozen cranberries better for sangria?

Fresh or frozen cranberries work beautifully in this cranberry-orange sangria recipe. If you use frozen cranberries, you don’t need to thaw them, but expect the mixture to chill slightly as they thaw and melt. Fresh cranberries add a slightly firmer bite, but the overall flavor remains the same.

What can you serve with cranberry-orange sangria?

Orange-cranberry sangria pairs well with all your holiday appetizers, cheese boards and snacks. Try it with a baked berry Brie, a charcuterie spread or a comforting batch of Christmas meatballs. Don’t forget the sweets! This sangria may be just the thing for your holiday cookie exchange.

Watch How to Make Cranberry-Orange Sangria

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