Christmas Sangria (Cranberry Orange Sangria)
Christmas sangria is a holiday version of a popular Spanish cocktail. It's flavored with fresh cranberries, oranges, and aromatic winter spices. It would be perfect for your Christmas celebrations.
Servings 8 servings
- 3/4 cup orange juice
- 1/4 cup (50g) brown sugar
- 1 cinnamon stick
- 1 star anise
- 3 cardamom pods
- 2 cloves
- 1 cup fresh cranberries
- 2 oranges
- 1 bottle red wine 750ml
- 1/2 cup brandy 120ml
- 1/2 cup Cointreau orange liqueur
- 1 1/2 cups cranberry juice sweetened
- 1 teaspoon lemon juice or to taste
Make cranberry orange syrup: add orange juice, brown sugar, cinnamon stick, star anise, cardamom pods, cloves, and 1/2 cup of fresh cranberries into a small pot. Using a sharp knife peel 1 orange and cut the peel into strips. Lay the zest strips on a cutting board orange side-down and cut off the white pith (discard it). Add the orange zest and the juice from the peeled orange into the pot. Cook for about 5 minutes until all the cranberries have burst. Strain the syrup and add to a large pitcher. Reserve the cinnamon stick and also add it to the pitcher. You can discard the cranberries, orange zest, and spices.
Add wine, brandy, Cointreau, and cranberry juice to the pitcher.
Add 1 orange cut into cubes. Stir with a spoon and taste the drink. Add some lemon juice if it's too sweet (I added 1 teaspoon). Add the remaining cranberries (1/2 cup) just before serving or for up to 2 hours (if left for longer in the drink, they can make it bitter).
Let chill for at least 2 hours in the fridge then enjoy!
- Chill the sangria for at least 30 minutes but preferably overnight.
- You can store sangria without fruit for up to 2 days in the fridge.
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!