Holiday Sangria

Holiday Sangria Recipe - Cashmere & Cocktails

The Christmas tree isn’t the only thing getting lit this holiday season, amigos! I recently made this Holiday Sangria in collaboration with Magnetic Hill Winery and it was downright delicious. I used a bottle of their Mystique wine for the occasion, which is an awesome tart cranberry flavoured wine, and it did not disappoint. This sangria recipe also fills an entire pitcher, so it’s a great drink to serve guests over the holidays. Or, if family gatherings aren’t allowed and you’re stuck singing Christmas carols solo by your artificial tree, have the pitcher all to yourself. Honestly, no one can judge your alcohol consumption at this point in the pandemic. Between deciphering new lockdown rules and wondering what curve-ball 2020 may still have nestled in its back pocket (total market crash? Virus mutation? Zombie apocalypse?), who even cares how much sangria you’re drinking? I sure don’t, which is why I plan to make this Holiday Sangria recipe several more times before the new year. Alone.

Scroll below for this Holiday Sangria recipe and if you haven’t already, don’t forget to subscribe!

Holiday Sangria Recipe - Cashmere & CocktailsHoliday Sangria Recipe - Cashmere & CocktailsHoliday Sangria Recipe - Cashmere & Cocktails

Here’s what you’ll need:

  • 750ml Mystique (or red wine of choice)
  • 2 cups cranberry juice
  • 1 cup orange juice
  • ½ cup rosemary simple syrup (recipe included below)
  • ½ cup brandy
  • 1 orange, sliced
  • 1 cup cranberries
  • 5 cinnamon sticks
  • 2 ½ cups soda water
  • Rosemary sprigs, for garnish

Here’s what you’ll do:

  1. For the rosemary simple syrup, combine ½ cup water and ½ cup granulated sugar in a small saucepan over medium heat. Bring to a simmer. Remove from heat and add 2 sprigs of rosemary. Allow to steep for 30 minutes. Drain and set aside. Cool completely before use.
  2. For the sangria, combine wine, cranberry juice, orange juice, simple syrup, brandy, orange slices, cranberries and cinnamon sticks in a large pitcher. Chill in refrigerator for minimum 4 hours.
  3. When ready to serve, give your sangria a stir and add soda water. Serve over ice and garnish with rosemary sprig.
  4. Enjoy!

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This post is in collaboration with Magnetic Hill Winery and I was graciously gifted the wine used. All opinions are 100% my own. Thank you for supporting the businesses and brands that make Cashmere & Cocktails possible!

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Hey there! I’m Jennifer, the human behind Cashmere & Cocktails. I’m a food, product and travel photographer from New-Brunswick, Canada. For business inquiries, please email me at: cashmereandcocktailsblog@gmail.com

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