Christmas Sangria
User Reviews
4.8
15 reviews
Excellent
Christmas Sangria
Report
White Christmas Sangria is an easy to make drink that's as festive as it is delicious! White wine, orange juice, and orange liqueur combine with Granny Smith apples and cranberries in this beautiful cocktail that's topped with club soda, rosemary, and star anise.
Share:
Ingredients
- 2 large Granny Smith apples sliced
- 2 cups cranberries plus more (frozen) for garnish
- 2 dried star anise plus more for garnish
- 2 ounces Grand Marnier or Gran Gala or other orange liqueur
- 2 ounces brandy
- 2 ounces orange juice
- 1 750 ml bottle dry white wine
- 16 ounces sparkling water
- rosemary sprigs for garnish
Add to Shopping List
Instructions
- In a large pitcher combine the apple slices, cranberries, and star anise with the Grand Marnier, brandy, and orange juice and stir to combine.
- Add the white wine to the pitcher and stir again, then cover and refrigerate for at least 2 hours.
- Add the sparkling water and stir.
- Add some of the fruit to each glass, then pour the sangria and garnish with a sprig of rosemary and frozen cranberries. Serve immediately and enjoy!
Notes
- We used a Pinot Grigio but any dry white wine will work here.
- Feel free to be creative with garnishes. Fresh orange slices make a great garnish too!
Nutrition Information
Show Details
Serving
1glass
Calories
141kcal
(7%)
Carbohydrates
11g
(4%)
Protein
0.3g
(1%)
Fat
0.1g
(0%)
Sodium
5mg
(0%)
Potassium
166mg
(5%)
Fiber
1.4g
(6%)
Sugar
7.1g
(14%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1glass | |
| Calories | 141kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Sodium | 5mg | 0% |
| Potassium | 166mg | 4% |
| Fiber | 1.4g | 6% |
| Sugar | 7.1g | 14% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
