Every year I make a few batches of holiday Sangria to serve at parties. Long before the wine, beer and eggnog
I included both red wine and white wine sangria recipes in this post because they are equally delicious and it’s a nice gesture to offer a choice of wines to fit your guests personal taste. I recommend making them the night before the party to give the fruit plenty of time to soak up some alcohol. Cheers to a happy holiday!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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| Prep Time | 10 Minutes |
| Passive Time | 4 hours |
| Servings |
people
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- 1 bottle sparkling wine
- 1 cup sparkling water
- 1/4 cup + 2 tablespoons dark rum
- 3/4 cup apple juice
- 2 cinnamon sticks
- 1 whole pear, seeded and chopped
- 1/2 cup fresh cranberries
- 2 tablespoons granulated sugar
- 1 bottle fruity red wine
- 1 cup pomegranate juice
- 1/2 cup brandy
- 1/2 cup Triple Sec
- 1/4 cup simple syrup
- 1/4 cup pomegranate seeds
- 1 large orange, halved and seeded
- 1 large green apple. cored halved, sliced
- 1 cup red grapes, halved
Ingredients
Winter Apple, Pear & Cranberry Sangria
Pomegranate Sangria
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- To make each Sangria separately: Combine ingredients in a pitcher, cover, and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.
Recipe by www.culinarybutterfly.com