Winter Sangria

Serves: 8

Toast your team's touchdowns with this crisp sangria, brimming with diced red pear and blood orange. Orange juice and orange liqueur add to the punch's colorful winter palette.

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2 cups no-pulp orange juice
3 to 6 ounces orange liqueur
2 tablespoons honey
1 cinnamon stick
2 blood oranges or clementines, supremed
1 granny smith apple (or other tart apple), cored and chopped into 1/4-inch cubes
1 anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes
2 liters sweet sparkling red wine, chilled (recommended: rosa regale)
1 liter lemon lime soda, chilled


In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.


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