This spiced sangria is the perfect festive drink for your holiday party, gathering, dinner, or any time you just want a cocktail! It’s a perfect mixture of Tempranillo Rose wine, ruby port, traditional port, orange liqueur, cranberry juice, and spices. This spiced sangria is so delicious and I get rave reviews every time I make it. When I have a holiday party, I always have to make a double batch. Plus it’s so pretty!
At my most recent holiday party, I had a full cocktail bar set up, but everyone only had eyes for beer and this sangria. I came across this recipe on Pinterest and it became an instant holiday tradition. It’s originally by chef Jose Garces and posted on FoodandWine.com. I first tried the recipe from another adapted version on Chowhound.com and then I tweaked it to make it my own.
I’ve switched out the Cointreau for your every day triple sec, although if I do happen to have some Grand Marnier around, I throw a splash or two in! With sangria, I find it’s fine to use a less expensive type of liqueur because when everything is mixed together, it still tastes amazing! For the simple syrup, I don’t keep cinnamon sticks or allspice berries around so, I’ve found that using instead ground cinnamon and ground allspice still adds that holiday flavor you crave during this time of year.
Nothing says the holidays are here like Christmas cookies and spiced sangria. Enjoy!!
Spiced Sangria
Ingredients
For the Spiced Simple Syrup
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
For the Macerated Fruit
- 1 cup fresh cranberries
- 2 apples, sliced
- 1/2 cup Spiced Simple Syrup
- 3/4 cup orange liqueur such as triple sec, cointreau, grand marnier
- 1/2 cup ruby port wine
For the Sangria
- 1 bottle Tempranillo rosé
- 1/2 cup port wine such as Graham’s Six Grapes Reserve Port
- 1/2 cup orange liqueur such as triple sec, cointreau, grand marnier
- 1/2 cup cranberry juice preferably 100% real cranberry juice, not cocktail
Instructions
- In a small saucepan over low heat, combine the sugar, water and spices until the sugar is dissolved. Let cool.
- Combine all the ingredients for the macerated fruit. Cover and refrigerate for at least 4 hours up to overnight.
- To assemble the sangria, add the remaining ingredients to the chilled fruit mixture and stir to combine. Enjoy!
