Christmas sangria isn’t just a drink, it’s a celebration in a glass that captures the chaos and warmth of the season. I love how it can be made ahead, letting flavors meld overnight, so I’m not stuck in the kitchen on the big day. It’s a bit unconventional—using winter spices and dried fruits, instead of the usual summer fruit medley—making it feel cozy and festive.
This recipe has become my holiday staple, especially when hosting friends who bring their own stories and chaos. There’s something about watching the vibrant red and deep amber hues swirl together that sparks a quiet joy. Plus, it’s perfect for making a big batch without fuss, letting me focus on the little moments that make the season special.
A Holiday Tradition I Treasure
This recipe reminds me of cozy family gatherings and spontaneous laughter. The warm spices and bright citrus make each sip nostalgic and comforting. It’s a little ritual that signals the start of the season for me, never fails to lift my spirits. I keep coming back because it feels like capturing holiday magic in a glass, again and again.
Core Flavors and Their Roles
- Red wine: The base of the sangria, I like a decent Spanish tempranillo—rich, with fruity depth. Swap for a Merlot if you want softer tannins, but keep the body.
- Brandy: Adds warmth and a subtle kick. I use a splash of good-quality brandy—think caramel and vanilla notes. Skip if you prefer a lighter sip, or substitute with apple brandy.
- Citrus fruits: Oranges and lemons brighten the mix, releasing aromatic oils and tang. Use blood oranges for a deeper color, or a bit of grapefruit for extra zing.
- Dried fruits: Raisins, cranberries, or apricots—these soak up the wine and release sweetness. Dried figs work well, adding a honeyed complexity. Feel free to mix and match.
- Winter spices: Cinnamon sticks, star anise, cloves—these fill the air with holiday warmth. If you don’t have star anise, a hint of allspice works. Just don’t overdo it.
- Maple syrup or honey: A touch of sweetness to balance acidity. I prefer maple syrup for its smoky depth, but honey is a good neutral substitute—adjust to taste.
- Sparkling water or club soda: Adds a refreshing fizz before serving. When ready, I pour it in to lift the flavors and add a lively sparkle—use gently to avoid losing the bubbles.
Tools for a Festive Brew
- Large pitcher or jug: To hold the sangria and mix all ingredients easily.
- Citrus zester or peeler: To extract fragrant citrus oils and zest for added aroma.
- Sharp knife: For slicing fruits thinly and evenly, ensuring they infuse well.
- Cutting board: A sturdy surface for slicing and preparing fruits without mess.
- Measuring spoons: To accurately add brandy, syrup, and spices for balance.
- Wooden spoon or stirrer: To gently stir the mixture, releasing flavors without breaking fruits.
- Refrigerator or cool place: To let the sangria sit and meld flavors for at least 4 hours, ideally overnight.
- Serving glasses: To present the sangria, ideally with a wide opening to enjoy the aroma.
- Gather a large pitcher and all your ingredients. Slice oranges and lemons thinly, trying to keep the rind on for aroma.
- In the pitcher, combine the wine, brandy, and maple syrup. Add the citrus slices, dried fruits, and winter spices. Give it a good stir.
- Cover the pitcher with plastic wrap or a lid. Let it sit in the fridge for at least 4 hours, preferably overnight, to let flavors meld and fruits soften.
- Before serving, taste the sangria. Adjust sweetness with a bit more syrup if needed. Remove the whole spices if you prefer a milder flavor.
- Just before serving, add sparkling water or club soda. Gently stir to lift the flavors and add a lively fizz. Pour into glasses with some fruit pieces.
Festive Winter Sangria
Ingredients
Equipment
Method
- Slice the oranges and lemon into thin rounds, keeping the rinds on to release aromatic oils, and set aside.
- Pour the red wine into a large pitcher, then add the brandy and maple syrup. Stir gently to combine, allowing the sweetness and spirits to meld.
- Add the citrus slices to the pitcher, distributing them evenly throughout the liquid. Then, toss in the dried cranberries and apricots for added sweetness and texture.
- Place the cinnamon sticks, star anise, and cloves into the mixture, pressing them slightly to release their fragrant oils as the flavors infuse.
- Cover the pitcher tightly with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dried fruits to soften.
- Before serving, give the sangria a gentle stir to lift the flavors, then taste and adjust the sweetness if needed by adding a little more maple syrup.
- Just before serving, pour in the sparkling water or club soda for a lively fizz, stirring gently to combine without losing the bubbles.
- Fill glasses with some of the fruit pieces and pour the chilled sangria over, garnishing with a fresh citrus slice if desired for a festive touch.
Notes
Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.
