I’m a big fan of Jose Andres and his cooking philosophies. I’ve heard him describe sangria as one of the best summer drinks, and I agree. But I also love sipping on this wine cocktail outside of the summer months. In fact, holiday sangria is one of my favorite drinks during the winter months.
Sangria is a wine punch that originated in Spain and Portugal. It includes wine, fruit, spices, herbs and a touch of hard liquor. It keeps you cool in summer and warm in winter. Plus, it takes on a beautiful red hue that’s perfect for the holidays.
I like to serve it with cranberry meatballs or biscuits with holiday jam, but it’s also great with roasted turkey or a holiday charcuterie board.
How to Make Holiday Sangria
I like to make this punch a few hours before I plan to serve it so it can take on some of the flavors of the fruits and herbs. Give yourself three or four hours for it to sit prior to portioning it out into goblets.
Ingredients
- 1 bottle of red wine (a blend is fine, but I prefer to use rioja)
- ½ cup Cointreau
- 1 shot vodka
- ½ cup orange juice
- ½ cup apple cider
- 1 small green apple, peeled and chopped
- 1 orange, peeled and sectioned
- 1 cup cranberries
- 3 cinnamon sticks
- ½ cup Sprite or sparkling water
- Sprig of rosemary (optional)
Instructions
In a large punch bowl, stir together the wine, Cointreau, vodka, orange juice, and apple cider. Then add the chopped apples, cranberries and orange slices. Add the cinnamon sticks and stir gently.
Cover and refrigerate for three or four hours (or overnight). Just before serving, add the Sprite or sparkling water.
Ladle into goblets for serving and garnish with a sprig of rosemary if preferred. Serves 10.