Spanish sangria may bring to mind chilled glasses on a hot, sunny day, but think again—winter is citrus season! Fresh citrus is at its most lively during winter’s coldest days, which is why holiday sangria should be part of your festivities this year! To bring a winter spirit to this sangria recipe, I infuse a bold red wine with aromatic spices like black peppercorn, cinnamon, and clove. This spiced concoction is then mixed with the vanilla and orange-scented Spanish liqueur Licor 43, and dressed with slices of fresh citrus and piney rosemary. It’s best to make holiday sangria at least 4 hours before you plan to serve it, for the most vibrant flavor. Making it ahead of time also means one more thing you can check off of your holiday to-do list! Like our sparkling holiday punch, this winter sangria is a no-fuss batch cocktail that’s perfect for serving a crowd. You can always be certain there’s a beverage on hand for guests dropping in. Simply allow people to help themselves while you mingle and enjoy. Obviously, this sangria recipe is made with red wine, but no worries. I have your white wine drinking friends covered too! Just whip up a batch of White Wine Sangria, add a few cranberries to the glass, and swap the peaches for orange slices to make it festive for the holidays.
What’s in this Holiday Sangria Recipe
Winter sangria uses the standard formula of macerating citrus in fruit juice and wine. This version introduces some winter flavors, like warming spices and savory herbs. Here’s what you’ll need:
Wine: If we’re talking sangria, we’re talking wine! This Winter Sangria uses Rioja, the quintessential red wine used in sangrias throughout Spain. It’s a bold red with low acidity and bursting with berry flavor and some spice—a great choice for warming your spirits during winter. If you cannot find a Rioja wine near you, try a Priorat or a Grenache style. Fruit: After the wine, the fruit you use will contribute significantly to the flavor. Oranges and lemons are in season during the winter and at their sweetest and juiciest—great for adding tangy citrus to the mix. Feel free to change up the citrus to your liking. Sweet and bitter oranges, meyer lemons, and grapefruit will all work here, as long as there is a balance between sweet and tart. Sweetener: To give this festive drink a touch more flavor, we add orange juice and the Spanish liqueur Licor 43. The orange juice naturally sweetens the sangria and mellows the alcohol content, while the Licor 43 introduces additional sweetness, spicy vanilla notes, and highlights the citrus flavor. The Winter Sangria has a subtle fruity sweetness to it, but if you prefer a slightly sweeter drink, you can additionally add in a 1/4 cup of a high quality honey, like our Greek Alfa honey. Just make sure you warm it with 2 tablespoons of water before adding it to the pitcher. Spices and herbs: Fresh rosemary and cinnamon sticks give a punch of holiday spice as well as a festive aroma to each glass, while peppercorns and cloves add some earthy flavor to balance the sweet citrus.
How to Make Holiday Sangria
Most sangria recipes are no-fuss, making them suitable for even the most novice bartender. The most effort you’ll spend is slicing citrus! Just be sure to give yourself at least 4 hours to allow the drink to rest.
Slice the citrus. Slice 2 oranges and 1 lemon into 1/4-inch wheels. Layer into a large pitcher, along with 2 cinnamon sticks and 3 sprigs of rosemary. You can tuck the cinnamon and rosemary between slices or put them up against the edge of your container. This will ensure everything stays submerged to make for a bolder flavor. Sweeten. Add 1/2 cup each of Licor 43 and orange juice. Add honey to taste (about 1/4 cup for a sweeter sangria). If your honey is hard to pour, warm it in the microwave with 2 tablespoons of water until pourable. Working in 10-second bursts, it should need no more than 20 to 30 seconds total to loosen up. Spice. Add 5 black peppercorns and 3 cloves. find it easier to add them all to a tea bag, or make a small pouch with cheesecloth and tie that together so they are not loose in the Sangria. If that’s not available you can always press them into the rind of an orange slice. Steep. Add a bottle of red wine and give everything a good stir, being careful to leave the citrus layers intact. Cover tightly with a lid or plastic wrap and refrigerate overnight (or for at least 4 hours). Serve. When your guests arrive, pull the Winter Sangria out of the fridge, stir again, and then pour into ice-filled tumblers or wine glasses. You can garnish with fresh fruit slices (your fruit from the pitcher will have taken on a purple hue; some people like to enjoy these with their sangria, some do not) and a sprig of rosemary. Cheers!
Ways to Mix It Up
Orange and lemon add a delicious tartness and balance in this winter Sangria recipe. But, with citrus at its peak, feel free to experiment with any interesting seasonal varieties you find. Here are some ways you can play around with your Christmas sangria:
For a touch of bitterness: Use half navel oranges and half Seville oranges. For a sweeter profile: Substitute all of the navel oranges with Cara Cara oranges or Valencia oranges. Try a variety of seasonal citrus: Like grapefruit, kumquats, pomelos, and tangerines. Add sparkle & lower the alcohol: Mix in 2 cups of club soda just before serving.
What to Serve with Winter Sangria
Winter Sangria is ideal for entertaining, so festive foods and plates make a great pairing. Keep it classic with a cheese board, mezze platter, or crudites.
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