Christmas sangria isn’t just a festive drink; it’s a slow infusion of seasonal spice and fruit.
This version adds a touch of spiced depth that’s perfect for chilly nights and lively gatherings. I love how it develops as it rests, turning into a cozy, spiced drink that feels ready for the holidays.
Why I Keep Coming Back to This Recipe
Because it’s forgiving, full of spiced flavor, and always tastes better after a day. The aroma alone makes the whole house feel festive, even on the busiest nights. It’s a simple way to make holiday gatherings feel extra special without fuss.
How This Recipe Happened
This version came together when I had leftover oranges, some brandy, and a half-used jar of whole spices from cookie baking. Mixing them into a simple sangria made the kitchen smell like Christmas almost immediately.
A Bit of Holiday Background
Sangria is traditionally a Spanish drink built on wine, fruit, and sweetness. For winter, the shift toward cinnamon, cloves, and citrus makes it feel seasonal while still keeping the relaxed, communal spirit of the original recipe.
Why I Love This Recipe (And You Will Too)
- Easy to prepare for groups
- Lightly spiced without overpowering the wine
- Best Served Chilled, Served over ice for the freshest flavor.
- Fruit absorbs the wine beautifully
- Customizable sweetness level
- Gorgeous presentation with colorful fruit slices
- Make-ahead friendly for busy holidays
- Pairs well with a variety of foods
Tips Before You Begin
- Slice fruit thinly for better infusion
- Choose a fruity wine, not a dry tannic one
- Adjust sweetness after chilling, the flavor shifts
- Stir gently so the fruit doesn’t break apart
- Add fizz only right before serving
Ingredients in This Recipe
- Bold red wine (1 bottle): Merlot or Garnacha for a smooth, fruity base
- Oranges (2): Add brightness and sweetness
- Lemons (2): Bring acidity and freshness
- Apples (2 crisp): Add crunch and tart balance
- Cinnamon sticks (3): Warm spice aroma
- Star anise (2): Subtle licorice note
- Whole cloves (4): Deep, cozy flavor
- Honey or maple syrup (¼ cup): Adjustable sweetness
- Brandy or orange liqueur (½ cup): Adds warmth and depth
- Sparkling water or ginger ale: Optional fizz
Tools & Equipment for a Perfect Batch
- Large pitcher or bowl: To mix and infuse the sangria.
- Sharp knife: To slice fruit thinly for better infusion.
- Measuring spoons and cups: To measure spirits and sweeteners accurately.
- Wooden spoon or stirrer: To gently mix ingredients without bruising.
- Ice and serving glasses: To serve the chilled, aromatic drink.
Step-by-Step Guide to Holiday Spice in a Glass
- Choose a large, sturdy pitcher or a wide bowl to give the fruit room to breathe.
- Slice oranges, lemons, and apples thinly, aiming for a balance of juicy and firm. Add them to the pitcher.
- Pour a bottle of robust red wine—something with berry and spice notes. Let it mingle with the fruit for at least 30 minutes.
- Stir in a splash of brandy or orange liqueur, depending on your mood. Sweeten with honey or maple syrup to taste.
- Add a few cinnamon sticks, star anise, and a pinch of cloves. Let the mixture sit for 1-2 hours, chilled or at room temp.
- Just before serving, top with sparkling water or ginger ale for a gentle fizz. Serve over ice for extra chill.
Ingredient Substitutions
- Use pears instead of apples
- Maple syrup instead of honey for richer sweetness
- White wine for a lighter version
- Cranberries for extra tartness
- Rum instead of brandy
Festive Christmas Sangria
Ingredients
Equipment
Method
- Slice the oranges and lemons into thin rounds, then cut the apples into thin wedges, removing the cores. Add all the sliced fruit to a large pitcher or bowl, spreading them out evenly.
- Pour the entire bottle of red wine over the fruit, allowing it to mingle and soak for at least 30 minutes. You should see the fruit begin to absorb the wine’s color and aroma.
- Stir in the brandy or orange liqueur, then add honey or maple syrup, adjusting the sweetness to your preference. Mix gently with a wooden spoon to combine all the flavors.
- Drop in the cinnamon sticks, star anise, and whole cloves. Give everything a gentle stir to distribute the spices evenly.
- Cover the pitcher or bowl and let the sangria sit at room temperature or in the fridge for 1-2 hours, allowing the spices and fruit to infuse fully, filling your space with a festive aroma.
- Just before serving, give the sangria a gentle stir, then add sparkling water or ginger ale for a touch of fizz. Serve over ice in glasses, garnished with a slice of citrus or apple if desired.
Notes
For best flavor, allow the sangria to rest for 1–2 hours so the fruit and spices can infuse properly.
Ingredient Spotlight
Cinnamon Sticks
Cinnamon infuses slowly, giving the sangria a warm, subtle spice that deepens as it rests.
Red Wine
A fruity red absorbs the citrus and spice beautifully, creating a balanced holiday drink without bitterness.
Texture & Flavor Notes
- Smooth, lightly sweet wine
- Soft fruit infused with spice
- Warm cinnamon aroma
- Fresh citrus lift
What to Avoid
- Avoid very dry, tannic wines
- Don’t oversweeten at the start
- Avoid using too many whole spices, as a small amount goes a long way.
Nutrition Facts
- Calories: 150
- Carbs: 14–20g
- Sugar: 12–18g
- Alcohol content varies by additions
Make-Ahead & Storage Tips
- Make the base up to 24 hours ahead
- Store the sangria as-is in the refrigerator and stir gently before serving.
- Store in the fridge for up to 2 days
How to Serve This Drink
- Over ice with a citrus garnish
- In a large punch bowl for guests
- With holiday snacks or cheese boards
Creative Leftover Uses
- Add to mulled wine for extra depth
- Reduce into a syrup for desserts
- Mix with seltzer for a lighter spritz
Variations to Try
- Cranberry sangria with rosemary
- White wine peppermint sangria
- Spiced apple cider sangria
- Rosé winter sangria with pomegranate
- Non-alcoholic version with cranberry juice
FAQ’s
- Can I use white wine?
Yes, choose a fruity one like Pinot Grigio. - Can I make it non-alcoholic?
Use cranberry juice and sparkling water. - How long can it sit before serving?
Up to 2 hours for best balance. - Should I remove the spices?
After 4 hours, remove them to prevent overpowering. - Can I add more fruit?
Yes, pears, cranberries, and pomegranate work well. - Can I skip the brandy?
Yes, just adjust sweetness slightly. - Do I serve it chilled or at room temp?
Both work, though chilled is more refreshing. - Can I freeze the fruit afterward?
Yes, for smoothies or ice cubes. - Is sparkling water necessary?
Optional, adds fizz but not needed. - What wine is best?
Merlot, Garnacha, or any fruit-forward red.
This Christmas sangria isn’t just a drink; it’s a slow-infused memory in a glass.. The way the spices deepen as it rests, the fruit’s bright juiciness, and that gentle depth from brandy make it a true holiday favorite.
Feel free to tweak the sweetness or spice level, make it your own. Pour it out, settle in, and let the season’s cozy magic unfold in every sip.
Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.
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