Holiday Sangria

Jennifer Thompson
by Jennifer Thompson
6 portions
6 min

The Christmas tree isn’t the only thing getting lit this holiday season, amigos! I recently made this Holiday Sangria and it was downright delicious. This sangria recipe also fills an entire pitcher, so it’s a great drink to serve guests over the holidays. Or, if family gatherings aren’t allowed and you’re stuck singing Christmas carols solo by your artificial tree, have the pitcher all to yourself. Honestly, no one can judge your alcohol consumption at this point in the pandemic. Between deciphering new lock-down rules and wondering what curve-ball 2020 may still have nestled in its back pocket (total market crash? Virus mutation? Zombie apocalypse?), who even cares how much sangria you’re drinking? I sure don’t, which is why I plan to make this Holiday Sangria recipe several more times before the new year. Alone. If you want to see more recipes like this one, be sure to check out the Cashmere & Cocktails blog and follow me on Instagram!

Recipe details
  • 6  portions
  • Prep time: 5 Minutes Cook time: 1 Minutes Total time: 6 min
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For the rosemary simple syrup
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 sprigs rosemary
For the sangria
  • 750 ml red wine of choice
  • 2 cups cranberry juice
  • 1 cup orange juice
  • ½ cup rosemary simple syrup
  • ½ cup brandy
  • 1 orange, sliced
  • 1 cup cranberries
  • 5 cinnamon sticks
  • 2 ½ cups soda water
  • Rosemary sprigs, for garnish
For the rosemary simple syrup
For the rosemary simple syrup, combine ½ cup water and ½ cup granulated sugar in a small saucepan over medium heat.
Bring to a simmer.
Remove from heat and add 2 sprigs of rosemary. Allow to steep for 30 minutes.
Drain and set aside. Cool completely before use.
For the sangria
For the sangria, combine wine, cranberry juice, orange juice, simple syrup, brandy, orange slices, cranberries and cinnamon sticks in a large pitcher. Chill in refrigerator for minimum 4 hours.
When ready to serve, give your sangria a stir and add soda water. Serve over ice and garnish with rosemary sprig.
Jennifer Thompson
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