Best Cranberry Sangria Recipes

CRANBERRY-ORANGE SANGRIA

Steps:

• In a large pitcher, combine the first 7 ingredients; refrigerate overnight. Serve over ice; garnish with oranges, apples and cranberries if desired.

CRANBERRY SANGRIA

Steps:

• Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
• Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

CRANBERRY-LIME SANGRIA

Steps:

• In a small saucepan, combine water and cranberries. Cook over medium heat until berries pop, about 5 minutes. Drain and discard liquid; set cranberries aside., In a pitcher, combine the wine and limeade concentrate. Stir in the diced fruit and reserved cranberries; add the soda. Serve over ice.

WHITE CRANBERRY SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the orange, lime, cranberries, simple syrup, vodka, orange liqueur, white cranberry juice, and white wine. Stir well, then chill until ready to serve, up to 2 days.
• Immediately before serving, add the lemon-lime soda and stir to incorporate.
• Pour into glasses and garnish with orange wedges.
• Enjoy!

CRANBERRY WHITE SANGRIA

Steps:

• In a large pitcher, combine the first six ingredients; let stand 30 minutes. Stir in wines. Refrigerate, covered, at least 30 minutes or until cold. , To serve, fill each glass halfway with ice; add 1/2 cup wine mixture. Top each with 1/4 cup pineapple soda.

CRANBERRY SANGRIA

Steps:

• Chill all ingredients.
• Pour juices and wine into punch bowl.
• Float orange slices on top.
• Variations: You may adjust the proportions of juice to wine, depending on the strength and flavor profile of your particular wine.
• This is also good with limes and lemons.
• Ice cubes made of frozen juice are a nice addition, or you can freeze the citrus slices and use them to keep sangria cold.
• This can be halved, doubled, tripled, etc. easily for any size group.

HOT CRANBERRY SANGRIA

Steps:

• Heat all ingredients in a saucepan on medium low heat, stirring occasionally, until sugar is dissolved.
• When liquid is hot but not boiling, remove from heat.
• Let sit 5 minutes, then strain through a fine sieve, reserving fruit.
• Pour liquid into mugs or heat resistant glasses, adding reserved fruit for garnish.
• (Filled with fruit and infused with warm spices, this drink is just as comforting served without the red wine).

CRANBERRY ORANGE SANGRIA (NON-ALCOHOLIC)

Steps:

• Put the fresh fruit in a large pitcher & pour the cranberry juice over it, then chill for 2 hours.
• Stir in the cran-grape juice, orange juice & lime juice, then add ice & serve in wine glasses or punch cups.

CRANBERRY SANGRíA

Steps:

• In 2-quart saucepan, heat cranberries, sugar and water to boiling over medium-high heat. Reduce heat to low; simmer uncovered 5 minutes or until cranberries begin to pop. Into large heatproof pitcher, strain mixture through fine-mesh strainer; discard cranberry skins.
• Add cranberry juice, wine, orange juice and orange, lemon, lime and apple slices to pitcher; stir well. Refrigerate 2 hours. Serve over ice.

JOLLY CRANBERRY JUICE SANGRIA

Steps:

• Combine all ingredients in a pretty glass decanter. Chill at least 4 hours or overnight.
• Stir well and serve over ice. Garnish with extra orange slice if desired.

CRANBERRY-CLEMENTINE MULLED SANGRIA

Steps:

• Bring the allspice, cloves, cardamom, cinnamon and 2 cups water to a boil in a small saucepan. Remove the saucepan from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Stir in the maple syrup and cranberries, and cook for 2 minutes. Let cool, then transfer the mixture to a 3-quart pitcher.
• Add the wine and liqueur to the pitcher, and stir to combine. Add the clementines and ginger, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.

CRANBERRY-RASPBERRY SANGRIA

Steps:

• Combine first 4 ingredients in a large pitcher, stirring until sugar dissolves.
• Taste at this point and if you want it a little sweeter, add a little bit more sugar.
• Add fruit slices and cranberries; cover and chill at least 8 hours.
• Stir in club soda and ice cubes just before serving.

SPARKLING CRANBERRY SANGRIA

Steps:

• Combine wine, cranberry juice, orange juice, liqueur, orange slices and lime slices in large glass pitcher.
• Chill for 2 hours before serving.
• Just before serving, pour the sangria into a punch bowl.
• Slowly add the flavored sparkling water.

SPARKLING CRANBERRY SANGRIA

Steps:

• 1. Combine wine, cranberry juice cocktail, orange juice liqueur,orange and the lime slices in a large glass pitcher. Chill 2-8 hours before serving. Pour into glasses,add a orange or a lime slice from sangria to each glass. Makes about 10-12 servings.
• 2. For sparkling sangria: Just before serving, tilt pitcher and slowly add 2 cups of well chilled sparkling water,or club soda.Continue as above. makes about 12-15 servings

SPARKLING WHITE CRANBERRY SANGRIA RECIPE - (4.5/5)

Steps:

• In a large pitcher, combine the sugar and rum and stir to dissolve. Add the apples, cranberries, Chardonnay, and white cranberry juice. Refrigerate for several hours or overnight. When ready to serve, add the club soda and stir to combine. Pour into ice filled glasses and scoop in some of the fruit. Top each glass with a lemon twist. Recipe Notes: I used frozen cranberries but you can also use fresh. If you use fresh, your sangria will be more pink tinted, as the berries bleed their color into the juice. Using an oak-aged Chardonnay will give the sangria more buttery flavors. I prefer un-oaked for a cleaner, lighter, more refreshing sangria. You can also serve this sangria immediately, but the flavors won't have had as much time to mingle and mellow.

CRANBERRY AND STRAWBERRY SANGRIA

Steps:

• Combine the water, sugar, cloves, and lemon and lime slices together in a saucepan and set over medium heat. Mix well, and allow to simmer for a couple of minutes. Reduce the heat to low, and simmer for a further 2 to 3 minutes.
• Remove the saucepan from the heat and add in the tea bags. After allowing the tea bags to infuse for five minutes, remove and discard the tea bags and the cloves, and transfer the mixture to a large serving pitcher. Add the wine, cranberry juice, brandy and Triple sec. Mix well and drop in the orange chunks and strawberries. Cover and refrigerate for at least 12 hours.
• Immediately before serving, mix in the club soda for extra fizz. Serve chilled, over ice.

RED LOBSTER - CRANBERRY-APPLE SANGRIA

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.

SPARKLING CRANBERRY SANGRIA

Steps:

• Squeeze juice from 2 limes; pour into 2-qt. glass or plastic pitcher. Slice remaining limes; add to pitcher.
• Add all remaining ingredients except seltzer; stir until drink mixes are dissolved.
• Refrigerate 1 hour.
• Add seltzer just before serving; stir until blended.

SPRICED CRANBERRY SANGRIA

Steps:

• For the fruit: Combine all ingredients in a 3-quart container with a tightfitting lid. Cover and refrigerate at least 4 hours or preferably overnight. For the sangría: Add all ingredients to the fruit mixture and stir to combine. Refrigerate until chilled; serve over ice.

CRANBERRY-APPLE SANGRIA

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.