Description

This Delightful Festive Holiday Sangria is a vibrant and refreshing cocktail perfect for celebrating the holiday season. Combining dry red wine, apple cider, pomegranate juice, brandy, and an array of fresh fruits and spices, this sangria offers a harmonious blend of rich, sweet, and tangy flavors. With a sparkling touch of ginger beer and festive garnishes like rosemary, cranberries, and pomegranate arils, it’s sure to spark joy and impress guests at any holiday gathering.

Ingredients

Scale

Liquids

750 milliliters dry red wine (Choose a full-bodied wine for rich flavor.)
1 cup apple cider or unfiltered apple juice (Adds natural sweetness.)
1/2 cup pomegranate juice (Enhances color and provides tang.)
1/2 cup brandy (Elevates the drink’s depth.)
2 (12-ounce) cans chilled ginger beer or ginger ale (Provides a sparkling finish.)

Fruits

2 medium oranges (Cut into half-moons.)
2 medium pears or apples (Core and slice thinly.)
cranberries (For a pop of color.)
pomegranate arils (Echoes the pomegranate flavor.)

Spices and Garnish

4 cinnamon sticks (Infuse warm spices.)
fresh rosemary sprigs (Adds a fragrant touch.)

Others

ice (Use plenty to keep sangria chilled.)

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Instructions

Mix Liquids: Pour the dry red wine, apple cider, pomegranate juice, and brandy into a 2-quart pitcher. Stir gently to combine all the liquids thoroughly.
Prepare Fruits: Halve the oranges and slice each half into 1/4-inch-thick half-moons. Core and slice the pears or apples into thin pieces. Add all the sliced fruits to the pitcher with the mixed liquids.
Add Spices: Add the 4 cinnamon sticks into the pitcher. Stir gently to incorporate the cinnamon flavor with the liquids and fruit. This step begins to infuse warm, spicy notes into the sangria.
Chill: Cover the pitcher and refrigerate the mixture for at least 8 hours to allow the flavors to meld and deepen. This chilling step is essential for the sangria’s rich taste.
Serve: When ready to serve, fill wine glasses with plenty of ice. Pour the chilled sangria into the glasses, filling them about three-quarters full. Top each glass with chilled ginger beer or ginger ale to add sparkle and effervescence.
Garnish: Finish each glass with a sprig of fresh rosemary, a few cranberries, and pomegranate arils to add festive color and aromatic charm.

Notes

For best results, prepare the sangria the night before to ensure flavors fully develop.
Use a full-bodied dry red wine like Cabernet Sauvignon or Merlot for deeper flavor complexity.
Adjust sweetness by choosing apple cider or a sweeter apple juice based on preference.
Chilling the ginger beer or ginger ale before serving keeps the sangria refreshing and bubbly without diluting it with extra ice.
Fresh seasonal fruit can be substituted based on availability, such as substituting pears with apples or adding pomegranate seeds for texture.