Cranberry Orange Sangria Cocktail Recipe
I combine cranberries, oranges, and wine to make a flavorful drink that is best served chilled. My method uses simple tools and fresh ingredients to keep the process easy and the flavor bright.
Equipment
- I use a large pitcher or a mixing bowl to combine the ingredients.
- A wooden spoon helps when stirring together the fruit and liquids.
- To measure the wine, juice, and spirits, I use a standard measuring cup.
- A sharp knife and cutting board are important for slicing the oranges and other fruit.
- A citrus juicer can help if I want to use fresh orange juice instead of store-bought.
- I also keep a strainer on hand to remove any pulp or seeds.
- For serving, I like to use wine glasses or tumblers and a ladle or large spoon.
Ingredients
- 1 bottle 750 ml dry white wine
- 1 cup cranberry juice 100% juice, not cocktail
- 1/4 cup orange liqueur such as Cointreau or triple sec
- 1/2 cup vodka optional, for more strength
- 1 orange sliced thin
- 1 cup fresh cranberries
- 1 lemon sliced
- 2 cups lemon-lime soda or club soda
- Ice cubes for serving
- Fresh mint optional, for garnish
Instructions
- First, I pour the wine, cranberry juice, orange liqueur, and vodka into a large pitcher.
- I stir everything with a wooden spoon to blend the flavors and help the fruit release its juices.
- I let the sangria rest in the fridge for at least 2 hours; this helps the flavors mix well.
- Just before serving, I add the soda for fizz and stir again gently.
- I fill glasses with ice and pour the sangria over, making sure some fruit ends up in each glass. I add a mint leaf on top if I have it.
Notes
I let the sangria chill for at least 2 hours, but leaving it overnight gives even more flavor because the fruit soaks longer. For a less sweet drink, I use club soda instead of lemon-lime soda.
If I plan to make a non-alcoholic version, I skip the vodka and orange liqueur and use more juice or soda. When using frozen cranberries, I do not thaw them beforehand.
The best wine to use is a dry white like Sauvignon Blanc or Pinot Grigio. I do not recommend a sweet dessert wine because it can make the sangria too sweet. When serving a crowd, I double or triple my recipe and use a punch bowl.