Blood Orange Cranberry Fall Spiced Sangria

4.80 from 10 votes

Blood Orange Cranberry Fall Spiced Sangria

What better way to get into the holiday spirit than with Blood Orange Cranberry Sangria! Nothing livens up a gathering (big or small) like a big batch of sangria outfitted with fresh fruit, a little ginger beer, and a generous dose of some classic fall flavors. It's easily made in a big pitcher and gets even better with time to soak up all the juices! In other words, it's a holiday party must!

Prep Time15

Cook Time5

Total Time20

Course: Drinks

Cuisine: Spanish

Keyword: citrus sangria, holiday sangria, orange cranberry sangria, spanish sangria

Servings: servings

Calories: 132kcal

Author: Ansley Beutler

Ingredients

For the Cranberry Reduction

2 cups cranberries
3 tablespoon agave syrup sub. maple syrup, honey, or granulated sugar
½ cup water

For the Sangria

⅔ cup blood orange juice approx. 2 large oranges
3 blood oranges to slice
2 cups cranberries for sangria
3 cinnamon sticks
fresh rosemary
1 bottle white wine Pinot Grigio, Chardonnay, Sauvignon Blanc, etc.
2 cups ginger beer
3 shots brandy I used cognac

For the Cinnamon Sugar Rim

3 tablespoon coconut sugar
2 teaspoon cinnamon

To Garnish

cinnamon sticks
fresh rosemary
star anise

US Customary - Metric

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Instructions

For the Cranberry Reduction

Add the cranberries, agave syrup, and water to a small pot and bring to a simmer on the stove over medium heat. The cranberries should begin to pop open and become soft.
2 cups cranberries, 3 tablespoon agave syrup, ½ cup water
Let mixture simmer for 2 minutes then remove from heat to cool. The mixture will thicken up during this time.

For the Sangria

While the reduction is cooling, juice the oranges and slice the remaining into small pieces.
⅔ cup blood orange juice
Once cooled, spoon the reduction into the bottom of a large pitcher. Add the orange juice, orange slices, cranberries, cinnamon sticks, and rosemary on top.
3 blood oranges, 2 cups cranberries, 3 cinnamon sticks, fresh rosemary
Pour the wine over top followed by the ginger beer and brandy. Mix with a long cocktail stirrer to incorporate the cranberry reduction at the bottom. The color should turn a darker red. Let the sangria sit in the fridge for at least 2 hours to soak up the flavors
1 bottle white wine, 2 cups ginger beer, 3 shots brandy
When ready to serve, prepare the cinnamon sugar rim mixture on a small plate. Us an extra orange rind and run it along the rim of a cocktail glass (hold the glass upside down to prevent the juice from dripping down the sides of the glass). Dip the rim of the glass into the cinnamon mixture to coat
3 tablespoon coconut sugar, 2 teaspoon cinnamon
Use a ladle to serve the sangria into cocktail glasses. Make sure to grab some of the fruit. Garnish with extra cinnamon sticks or rosemary or star anise if desired.
cinnamon sticks, fresh rosemary, star anise
The sangria will keep (and get better with time) in the fridge for up to 3 days.

Nutrition