Festive Holiday Sangria

Sangria is the perfect way to level-up your refreshment game at any gathering. It’s not only more festive than plopping down a bottle of, say, merlot, but it also stretches the amount of servings you can get out of it. Originating from Spain and Portugal, it dates back to the 1100s and is essentially wine that’s mixed with fruit, spices, and juice. There are infinite combinations and possibilities for flavoring your sangria — there’s no one right way to make it. 

Sangria lends itself really well to holiday flavors. A typical sangria has fruits like apples and oranges in it. This version amps up the holiday spirit a little with cinnamon sticks, apple cider, pomegranate juice, and garnishes like fresh cranberries and rosemary sprigs. While the cranberries and rosemary don’t soak in the sangria, using them as a garnish immediately signals holiday cheer to the person you’re serving this to. Sangria is often topped off with some sparkling water to add fizz. In this holiday edition, you’ll use ginger beer or ginger ale for more of that seasonal flavor. 

The beauty of making sangria for entertaining is that it can, and must be, made ahead of time. The fruit needs time to soak up and flavor the drink. You should let your sangria chill in the refrigerator for at least eight hours and up to 24 hours ahead of serving. The soaked fruit can be poured right in the glass with the sangria. Feel free to add fresh fruit along with the rosemary, cranberries, and pomegranate seeds to garnish for an even more festive look to your drink. 

Although red wine is the most traditional, sangria can also be made with white wine. White wine sangria is more common in the summertime using fruits from that season. If you strongly prefer white over red, you can make this recipe with a dry white wine.