Blood Orange Cranberry Fall Spiced Sangria
Blood Orange Cranberry Fall Spiced Sangria is a festive cocktail made with white wine, tart cranberries, fresh blood oranges, cinnamon, rosemary, and brandy. With its vibrant color, fruity flavor, and warming spices, it’s perfect for Thanksgiving, Christmas parties, and cozy fall gatherings.
Equipment
- Small saucepan
- Wooden spoon or heat-safe spatula
- Fine mesh strainer Optional
- Citrus juicer
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large pitcher
- Long-handled spoon
- Serving glasses
Ingredients
For the Cranberry Reduction
- 2 cups fresh cranberries
- 3 tablespoons agave syrup or honey or granulated sugar
- ½ cup water
For the Sangria
- ⅔ cup freshly squeezed blood orange juice about 2 large oranges
- 3 blood oranges sliced
- 2 cups cranberries
- 3 cinnamon sticks
- A few sprigs of fresh rosemary
- 1 bottle 750 mL white wine
- 2 cups ginger beer
- 3 shots brandy or cognac
For the Cinnamon Sugar Rim
- 3 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
For Garnish
- Cinnamon sticks
- Fresh rosemary
- Star anise optional
Instructions
Cook the cranberry reduction
- Add 2 cups cranberries, ½ cup water, and 3 tablespoons agave syrup to a small saucepan. Bring to a gentle simmer and cook for about 8–10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly.
Cool the reduction
- Remove the pan from the heat and let the cranberry mixture cool completely. For a smoother sangria, press it through a fine-mesh strainer. Keep some pulp if you prefer a fuller fruit flavor.
Prepare the blood oranges
- Juice enough blood oranges to measure ⅔ cup. Slice the remaining blood oranges into thin rounds for the pitcher and serving glasses.
Mix the sangria
- Pour the white wine, blood orange juice, cooled cranberry reduction, and brandy into a large pitcher. Stir until the cranberry mixture is evenly distributed.
Add the fruit and spices
- Add the sliced blood oranges, 2 cups cranberries, cinnamon sticks, and a few rosemary sprigs. Stir gently to combine.
Chill the pitcher
- Cover and refrigerate for at least 2 hours. This gives the fruit and spices time to flavor the wine.
Prepare the cinnamon sugar rim
- Mix the coconut sugar and ground cinnamon on a small plate. Rub an orange wedge around the rim of each glass, then dip the rim into the mixture.
Add ginger beer and serve
- Just before serving, gently stir in the chilled ginger beer. Pour into the prepared glasses and garnish with cinnamon sticks, rosemary, and star anise if desired.
Notes
- This recipe yields about six servings, depending on glass size and how much ginger beer is used.
- Allow the cranberry reduction to cool completely before adding it to the wine.
- Use a dry white wine for a balanced sweet-tart flavor.
- Start with a small amount of rosemary and adjust to your taste.
- Chill the sangria for at least two hours before serving.
- Add ginger beer at the last minute to keep the drink fizzy.
- If the sangria tastes too tart, add a little more agave syrup to the cranberry reduction next time.
- For a smoother drink, strain the cranberry reduction before mixing.
- This recipe contains alcohol and should be served only to adults of legal drinking age.