Best 14 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.

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.

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.

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-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.

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 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.

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

SPICED CRANBERRY SANGRIA

Steps:

• 1. Cut orange into 8 wedges. Press 1 clove into each wedge. Set aside.
• 2. Mix wine, cranberry juice, cranberries, liquor, cinnamon sticks and vanilla in large pitcher until well blended. Add orange wedges.
• 3. Refrigerate 3 hours or until ready to serve.
• 4. Tip: If transporting to a party, prepare recipe without adding wine. Put the rest of the ingredients in a tightly closed beverage container. Adding wine to the container at the party.