Sangria has become one of my absolute favorite things to make. There are tons of different flavor combinations that you can make with sangria.
It also helps that I love wine… so none of any of my gorgeous sangria’s goes to waste.
Most of the sangria’s I have made so far have been of the summer variety. Because, well, spring and summer are my favorite times of the year.
But this time I thought it appropriate to make a fall/winter inspired sangria.
Since Christmas is right around the corner and there is an overabundance of cranberries in the grocery store right now, it makes sense.
And the fresh cranberries just look so gorgeous and add a nice little tartness to this sangria.
I made this particular sangria for Thanksgiving and it was a huge hit. We had planned on having my family over this year but they were unable to make it.
So my mom and I enjoyed this pitcher of sangria to ourselves and it was nothing short of perfect.
We were on the last 2 glasses by the time that dinner was ready… so yeah. haha. I’ll definitely be making more of this for Christmas because, why not. And I also bought 3 bags of fresh cranberries so what better way to use them up.
- 1 cup fresh cranberries
- 1 large apple diced
- 1 cinnamon sticks
- 2 (750ml) bottles red wine
- 1 cup brandy
- 1 cup triple sec or orange liqueur
- 3 cups apple cider
- 2 cups cranberry juice
- In a large pitcher, add fresh cranberries, diced apple, and cinnamon stick.
- Pour red wine, brandy, tripe sec, apple cider, and cranberry juice over top and stir to combine.
- Place in refrigerator for 3-4 hours to let flavors combine.
- Using a spoon or ladle, scoop out some cranberries and apples and place in wine glass.
- Pour sangria over top and garnish with additional cinnamon sticks, if desired.