Winter Citrus Sangria Cocktail Recipe

When the weather turns cold, I just want something bright and easy to share at the table. Sangria usually screams summer, right? But honestly, it’s just as good in winter if you use the right citrus and a few cozy spices.

This Winter Citrus Sangria Cocktail Recipe is my go-to for a simple way to enjoy seasonal fruit in a drink that manages to be both refreshing and comforting.

I keep the steps super straightforward—no need to fuss or stress over this one. Oranges, grapefruit, and lemons really shine here, bringing a crisp balance to the wine and liqueur.

You can play with the sweetness and tweak the flavors so it fits your own taste. That’s half the fun, honestly.

Before we get to the recipe itself, let’s talk about why this sangria works so well in winter. I’ll throw in a few tasting notes, too, just so you know what you’re getting into with that first glass.

Winter Citrus Sangria Cocktail Recipe

I love making this sangria when citrus is at its best, which is usually when it’s cold out. There’s something about the mix of oranges, apples, a little spice, and a splash of brandy that just feels right.

It’s balanced—refreshing, but still kind of cozy. That’s a tough combo to beat.

Equipment

• Large pitcher or glass jug – I use one that holds at least 2 quarts so there’s space for all the fruit and liquid.
• Wooden spoon – Good for stirring and pressing the fruit a bit to get those juices out.
• Sharp knife and cutting board – Gotta slice up the oranges, apples, and whatever else you’re tossing in.
• Measuring cups and spoons – I actually measure the wine, juice, and liqueur; it keeps things balanced.
• Citrus juicer – Not required, but it does make squeezing oranges way easier.
• Fine mesh strainer – Handy if you want to get rid of seeds or pulp from the juice.
• Glasses – I usually go for stemless wine glasses or just tumblers.
• Ice bucket or tray – I keep ice nearby for serving since I like my sangria chilled.

Ingredients

• 1 bottle red wine (I reach for Tempranillo or Zinfandel, but hey, use what you love)
• 1/2 cup brandy or cognac
• 1/4 cup triple sec or Cointreau (any orange liqueur is fine)
• 1 cup fresh orange juice or mixed citrus juice
• 1/2 cup apple juice
• 2 blood oranges, thinly sliced
• 1 navel orange, sliced
• 1 crisp apple, cut into thin wedges
• 1/2 cup cranberries (fresh or frozen)
• 1/4 cup pomegranate arils
• 2 cinnamon sticks
• 2 star anise pods
• Optional: 1/4 cup sugar or honey if you want it sweeter

Instructions

• Slice up the oranges and apple nice and thin, then toss them into a big pitcher.
• Add the cranberries, pomegranate arils, cinnamon sticks, and star anise.
• Pour in the red wine, brandy, and orange liqueur.
• Stir gently with a wooden spoon to get everything mingling.
• Add the orange juice and apple juice, then give it another stir.
• Taste it and see if you want to add sugar or honey.
• Cover the pitcher and stick it in the fridge for at least 2 hours, or overnight if you want a bolder flavor.
• When it’s time to serve, stir again and pour into glasses over ice.

Notes

I think Tempranillo makes this sangria extra smooth, while Zinfandel gives it a bolder kick. Sometimes I go with white wine if I’m in the mood for something lighter, but red just feels right for winter.

The cinnamon and star anise get stronger the longer they sit. I usually fish them out after a few hours if I don’t want the spices to take over.

Fresh fruit is best, but if you only have frozen cranberries or pomegranate arils, don’t worry about it. No blood oranges? Regular ones work, though the color isn’t quite as dramatic.

I always serve the sangria chilled over ice, but I avoid tossing ice straight into the pitcher since it waters things down. Just a little tip from experience.

Tasting Notes

Taking that first sip, I get hit with bright citrus right away. Orange and grapefruit just pop out, making the whole thing taste crisp and honestly, pretty refreshing.

There’s this depth from the red wine—kind of gentle, a bit dry. It really helps balance out the sweetness from the fruit, so it never turns into a sugar bomb.

Cinnamon sneaks in too. It’s subtle, but there’s a little spice that lingers, giving the sangria this cozy warmth, even though it’s ice-cold.

The texture? Smooth, but there’s enough acidity to keep things interesting. Every sip is a bit of a surprise, depending on which fruit slice happens to float by.

I have to say, I enjoy how the flavors shift as the sangria sits around. The citrus and wine start blending together more, and the whole thing gets a mellow, rounded vibe.