Let’s get merry with some festive cranberry-apple cider holiday sangria because the jolliest time of the year is here! You’ll love how very sip is full of warm spices with a sparkling finish to make the perfect sipper for toasting this holiday season. This sangria will be a party favorite.
Why You’ll Love This Recipe
- Instantly puts everyone in a festive mood with those holiday flavors.
- Calls for make-ahead preparation to make holiday entertaining as simple as can be.
- Adds a touch of elegance to your holiday celebration with that bubbly finish.
- Makes the perfect signature cocktail for Thanksgiving, Christmas, Hanukah or New Year’s Eve.
- Perfect for serving a crowd.
Pinot noir: Pinot noir a light-bodied, fruit-forward wine with low tannins, so it’s perfect for red sangria recipes.
Apple cider: I recommend a spiced apple cider, which is mulled with those wonderful spices, like cinnamon, cloves and allspice.
Cranberry juice: We want to use cranberry juice cocktail rather than 100% cranberry juice. Think Ocean Spray. Straight cranberry juice is super tart and would need more sweetener to smooth out the flavor.
Soaking fruit: We use a simple combination of apples and orange slices to infuse the sangria with more fruity flavor.
Step 1: We grab a pitcher and pour in a bottle of pinot noir (photo 1).
Step 2: Now we stir in the cranberry juice, apple cider, brandy and triple sec (photo 2).
Step 3: We next drop in some apple slices, orange slices and a couple cinnamon sticks and let the mixture sit in the refrigerator overnight (photo 3).
Step 4: Right before serving, we pour in some ginger ale, which gives this holiday sangria the perfect level of sweetness and a little lift from the carbonation (photo 4). If you’re feeling extra fancy, I recommend serving this holiday sangria with a cinnamon-sugar rim.
Just like that, we’re ready to sip our holiday sangria and enjoy this cup of cheer. And for more big-batch party drinks, you can also try Rudolph's Tipsy Punch from my friend Paula at Call Me PMc. After all, the holidays call for plenty of libations, right?
Yes, you can use another fruit-forward red wine. Some nice options are a grenache, zinfandel or tempranillo.
Absolutely, you can swap regular wine for a zero-proof wine. Orange juice works for the orange liqueur, and you can skip the brandy.
I recommend refrigerating the sangria for at least eight hours, but overnight is best.
Don’t spend too much on your wine: Save your fancy wine to drink on its own. Get a wine that you’d be willing to drink on its own but doesn’t break the budget.
Plan ahead: It takes time for those fruits to infuse, so this isn’t a recipe you can save to the last minute.
Add the ginger ale immediately before serving and no earlier: Otherwise, those delightful bubbles will go flat.
Feel free to experiment: Prefer pomegranate cherry to cranberry juice? You can easily swap them. Ginger liqueur also works great as a substitute for the orange liqueur if you want more spice.
To kick off the holiday season, you’ll love serving this sangria on Thanksgiving as an aperitif. With that in mind, this holiday sangria is great with these Brie and cranberry pretzel bites.
Brie is one of those cheeses that can work with sweet or savory flavors, so it’s perfect with this fruity, slightly spiced sangria. You’ll also find the carbonation from the ginger ale and the acidity from the pinot noir help cut through the Brie’s creamy body.
With the holiday season here in full force, I hope you get a little festive and try this cranberry-apple cider holiday sangria. This delicious sipper will have you feeling those fun holiday vibes in no time.
Love Your Holiday Drinks?
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Holiday Sangria With Cranberry and Apple Cider
- Large pitcher
- 1 bottle pinot noir
- 1 cup cranberry juice
- 1 cup apple cider homemade or store-bought
- ½ cup brandy
- ½ cup triple sec
- 2 apples cored and sliced
- 2 cinnamon sticks
- 1 orange sliced
- 1 (12-) ounce can or bottle ginger ale
- Ground cinnamon optional, for garnish
- Sugar optional, for garnish
- In a large pitcher, pour in a bottle of pinot noir.
- Stir in the cranberry juice, apple cider, brandy and triple sec.
- Add the apples, cinnamon sticks and orange slices. Cover and refrigerate overnight.
- Right before serving, top with ginger ale and gently stir. Enjoy!
- If garnishing, mix some cinnamon and sugar together on a plate. Moisten the rim of the glass and place the rim in the cinnamon-sugar mixture to coat.
- Don't add the ginger ale until right before serving.
- Make sure to plan ahead to give it plenty of time to chill and infuse.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.