Best Cranberry Apple Sangria Recipes

Red Lobster - Cranberry-Apple Sangria image

Provided by Starfire aka Wendy

Categories Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces canned cranberries, pureed
1 (8 ounce) bottle Chardonnay wine
1 (8 ounce) bottle white zinfandel wine
2 ounces liquor (Tuaca)
1 2/3 ounces sour apple liqueur
1 2/3 ounces triple sec
4 ounces cranberry juice
2 ounces orange juice

Steps:

Orange wedges and green apple chunks for garnish
Place the canned cranberries in a blender and puree for approximately 4-5 seconds. The mixture should not be totally smooth. Measure out 4 ounces.
In a two-quart container or pitcher, combine all the ingredients.
Stir well and store in refrigerator until ready to serve.
Serve approximately 6 ounces of the beverage over ice in a tall glass. Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks.
Chef's Tips:.
It's best to make sangria a day in advance, because the longer the flavors can blend together, the better. Don't put the fruit into the sangria at the last minute. Allow it to soak up the flavor of the liquids. Use a quality wine in your sangria, and make sure to put it in the glass or pitcher before you start mixing in the other ingredients. Since fruit is a great expression of the seasons, use those types that are fresh and in season. For example, during the summer, mix a white wine with peaches, nectarines and blueberries. In the winter, use citrus fruits like oranges and tangerines. In the fall, choose apples and berries. Be sure you use fruit juices that are consistent with the fruits in your sangria. In the summer, use peach nectar. If you're using citrus fruits, use orange juice. If you're using berries, use cranberry juice.

Nutrition Facts : Calories 124, Fat 0.1, Sodium 7, Carbohydrate 11.4, Fiber 1.3, Sugar 6.5, Protein 0.4

CRANBERRY-APPLE SANGRIA image

Categories Fruit

Yield 4 glasses

Number Of Ingredients 9

4 oz. canned cranberries, pureed
1 bottle of Chardonnay
1 bottle of White Zinfandel
2 oz. Tuaca liquor
1 mini-bottle (approximately 1 2/3 oz.) of Sour Apple Pucker
1 mini-bottle (approximately 1 2/3 oz.) of Triple Sec
4 oz. cranberry juice
2 oz. orange juice
Orange wedges and green apple chunks for garnish

Steps:

1. Place the canned cranberries in a blender and puree for approximately 4-5 seconds. The mixture should not be totally smooth. Measure out 4 ounces. 2. In a two-quart container or pitcher, combine all the ingredients. 3. Stir well and store in refrigerator until ready to serve. 4. Serve approximately 6 ounces of the beverage over ice in a tall glass. Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks.

Apple Cider & Cranberry Sangria Recipe - (4.3/5) image

Provided by gilligan1963

Number Of Ingredients 11

1 1/2 cups cranberries
1 Granny Smith apple, cored and diced, skin left on
1 Gala apple, cored and diced, skin left on
1 Red Delicious apple, cored and diced, skin left on
1 Bartlett Pair, cored and diced, skin left on
1/2 cup plus 2 tablespoons granulated sugar, divided
7 rosemary sprigs
1 bottle white wine, Pinot Grigio
1 cup club soda
1 cup apple cider
2 tablespoons turbinado sugar or raw sugar

Steps:

In a large pitcher, combine the cranberries, apples, pear, 1/2 cup sugar and 1 rosemary sprig. Pour in the Pinot Grigio, club soda and apple cider. Stir to combine. Place the pitcher in the refrigerator to chill for 1 to 2 hours. Meanwhile, fill a shallow bowl with warm water. Fill another shallow bowl with the remaining 2 tablespoons of granulated sugar. Gently dip the remaining rosemary sprigs in the water, and gently shake off any excess water. Dip the sprigs into the sugar and roll to coat. Shake off any excess sugar and set aside on a paper towel. When you are ready to serve. Pour the sangria (along with some of the fruit) into your glasses, garnish with the rosemary sprigs and enjoy!