Christmas Sangria

by maroun Boustany

This recipe is made with red wine, fruit juices, triple sec, syrup, and fruits for a delicious big-batch cocktail that’s perfect for holiday parties.

PREP TIME 15 minutes

TOTAL TIME 25 minutes

 SERVINGS  6 servings


For the Sangria:

  • 1 bottle dry red wine
  • 1 cup cranberry juice
  • 1 cup pomegranate juice
  • 1/3 cup Triple Sec
  • 3/4 cup cinnamon simple syrup
  • 1 honey crisp apple, thinly sliced
  • 1 navel orange, thinly sliced
  • 1 cup fresh cranberries
  • 1/2 cup pomegranate arils
  • crushed ice for serving
  • cinnamon sticks for garnish
  • rosemary sprigs for garnish

For the cinnamon simple syrup:

  • 1 cup water
  • 1 cup sugar
  • 2 cinnamon sticks

For the sugared cranberries:

  • 1 (12 ounce) bag fresh cranberries
  • 1/2 cup water
  • 1 1/2 cups granulated sugar, divided



  1. In a large pitcher, combine the red wine, cranberry juice, pomegranate juice, Triple Sec, 3/4 cup of the cinnamon simple syrup, apple slices, orange slices, cranberries, and pomegranate arils. 
  2. Stir to combine. 
  3. Chill in the fridge for 2-4 hours or until ready to serve, or serve immediately over crushed ice. 
  4. Garnish with a cinnamon stick, a sprig of rosemary, and a handful of sugared cranberries.

Cinnamon simple syrup:

  1. In a medium saucepan, bring water, sugar, and cinnamon sticks to a boil. 
  2. Boil for 1-2 minutes to infuse the cinnamon flavor into the syrup a bit more. 
  3. Let cool completely, then discard the cinnamon sticks.

Sugared cranberries

  1. Bring water and ½ cup of the sugar to a boil. 
  2. Once boiling, stir for thirty seconds until dissolved. 
  3. Remove from heat and stir in the cranberries. 
  4. Stir until completely coated, then transfer to a wire rack to dry. 
  5. Let dry for 30 minutes, then roll in the remaining sugar, working in batches. 
  6. Transfer back to the rack, and let dry for an additional hour. 
  7. Store in a cool, dry place.