Festive Holiday Sangria Recipe with Cranberries and Citrus

What are the holidays without a festive cocktail or two? When entertaining a group, batched drinks make life easier — and this Holiday Sangria is a crowd-pleasing, make-ahead option that tastes like the season in a glass.

This sangria puts a holiday spin on the classic Spanish and Portuguese wine punch by layering in seasonal flavors like fresh cranberries, cinnamon, star anise, and apple cider. It’s inspired by the sangria I enjoyed while studying in Spain, but tailored to winter gatherings so it pours festive color and warm spice into every glass. Prepare it in a large pitcher the day before your event to let the flavors meld — it’s ideal for parties, potlucks, and holiday dinners.

Ingredients

• 1 small Honeycrisp apple, thinly sliced and halved
• ¾ cup fresh cranberries
• 2 cinnamon sticks
• 2 star anise pods (optional)
• 1 bottle red wine (a red blend works well)
• 1 cup apple cider
• ½ cup Cointreau (or another orange liqueur)
• 1 small orange, thinly sliced
• For serving: turbinado sugar, ground cinnamon, ice, rosemary sprigs

Step-by-Step

Step One: Build the flavor base

Thinly slice the apple and cut the slices in half so they’re bite-sized. In a large pitcher, combine the apple slices, fresh cranberries, cinnamon sticks, and star anise pods (if using). These whole spices and fruit will infuse the wine and cider with warm holiday aromatics.

Step Two: Add the liquids

Pour the bottle of red wine, the cup of apple cider, and the ½ cup of Cointreau into the pitcher. Gently stir to combine, then tuck in the sliced orange so its oils and juice mix with the other ingredients.

Step Three: Chill

Cover the pitcher and refrigerate for at least 4 hours, preferably overnight. Chilling allows the fruit and spices to infuse the wine and cider, producing a more rounded, festive flavor.

Step Four: Serve

Before serving, rim glasses with a mixture of turbinado sugar and a pinch of ground cinnamon for a sweet, spiced edge. Fill glasses with ice, pour the sangria over the ice, and garnish each glass with a rosemary sprig and a few pieces of the macerated fruit. Enjoy!

Recipe Details

Serves: 4 to 6 (depending on glass size).
Prep time: about 10 minutes.
Chill time: minimum 4 hours, best if chilled overnight.

Recipe FAQs

Tips, Variations & Pairings

• Swap Cointreau for triple sec or a splash of brandy if you prefer a different orange or warming spirit.
• For a lighter version, replace half the wine with sparkling water or soda just before serving to add effervescence.
• Add pomegranate seeds for extra color and a tart bite, or substitute pear for the apple if you want a milder fruit note.
• Pair this holiday sangria with savory appetizers, roasted vegetables, or cheese boards — it complements rich and spiced foods nicely.

Storage

Keep leftover sangria refrigerated in a covered pitcher or sealed container. If you prefer the fruit not to continue softening, strain out the fruit before storing. Serve chilled and add fresh ice when pouring into glasses.

Enjoy this Holiday Sangria with friends and family — it’s one of my favorite batched cocktails for holiday gatherings because it’s simple to make, beautiful to serve, and full of seasonal flavor.

Photography by Eat Love Eats.