Holiday Sangria Recipe

holiday sangria

Sangria made with cranberries, apples and pears captures the spirit of the holidays.

Sangria found unstoppable popularity in the United States after its introduction at the 1964 New York World’s Fair. However, the punch of wine, juices and fruit started out as a blend of wine and spices used throughout Europe during the Middle Ages to help kill bacteria in unsafe drinking water and make it more palatable. Its name derives from the word “sangre”—Spanish for “blood.”

The concoction of red wine and spices that started out of necessity has grown and evolved over the centuries. Now a staple in bars, in restaurants and at parties, sangria recipes vary widely; both red and white wines are paired with juices, fruits, sodas and alcohol. Sangria is a summer favorite, but recipes may include variations to suit any season.

This holiday spin on the age-old favorite features seasonal cranberries, green and red apples and pears to embrace the colors of the season. Sangria easy to make and this recipe is no exception, although it requires the added step of blanching the cranberries to soften and sweeten the tart berry.

This recipe may be served at small holidays gatherings scaled up and served in a punch bowl to cater to a larger crowd. With sweet seasonal flavor and vibrant colors to suit the occasion, sangria is the new taste of the holidays.

Holiday Sangria

  • 2 bottles Pinot Grigio or other white wine
  • 1 cup apple juice
  • 1/3 cup sugar
  • 2 cups fresh cranberries
  • 2 cups ginger ale
  • 1 granny smith apple, cored and diced
  • 1 anjou pear, cored and diced
Combine 1 cup Pinot Grigio, apple juice and sugar in a saucepan and bring to boil.

Add cranberries to saucepan and boil for 1 minute.

Strain cranberries and allow to cool (also save liquid).

Combine cooled cranberries, cooking liquid, remaining Pinot Grigio, ginger ale, apples and pears in a large pitcher.

Refrigerate 2 hours to overnight before serving to allow flavors to merge.

Originally: Holiday Sangria Recipe

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