Santa Sangria Recipe

Make syrup

Combine 300 g sugar, 300 ml water and 80 g sliced ginger in a small saucepan. Add 1 tsp crushed red pepper flakes if you want a subtle warmth. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 8–10 minutes to infuse. Remove from heat and let steep for 30 minutes. Strain into a clean container, pressing on ginger to extract flavor. Cool to room temperature, then refrigerate. Yields ~300 ml; use 120 ml for the sangria and reserve the rest for cocktails.

Prepare spiced wine base

In a large pitcher or nonreactive container (at least 2.5 liters), pour 1.5 liters of dry red wine. Add 120 ml brandy, 60 ml orange liqueur and 240 ml fresh orange juice plus 60 ml fresh lime juice. Stir gently to combine.

Add 120 ml ginger simple syrup to the wine mixture and stir. Tasting note: syrup adds sweetness and spicy ginger character—adjust by ±15–30 ml if you prefer sweeter or drier.

Stud 6 whole cloves into a couple of orange slices or tie in a piece of cheesecloth to make removal easy, then add cloves and 3 star anise to the pitcher for aromatics.

Cover the pitcher and refrigerate for at least 4 hours and up to 24 hours to let flavors meld. For best flavor, refrigerate 8–12 hours.

About 30 minutes before serving, prepare the fruit. Thinly slice 2 blood oranges, core and thinly slice 1 apple, peel and segment 4 clementines, and add 120 g cranberries plus 100 g pomegranate seeds into the pitcher. Add 3 fresh rosemary sprigs (lightly bruised to release oils) to infuse herbal notes.

Stir gently to combine fruit with the chilled sangria base. Let sit in refrigerator for 20–30 minutes to allow fruit flavors to integrate but not become mushy.

If using cranberry-rosemary ice cubes: freeze extra pomegranate seeds, a few cranberries and a small rosemary leaf in ice cube trays with water until solid. These decorative ice cubes keep the sangria cold without overly diluting the flavor.

Just before serving, add 500 ml chilled club soda or sparkling water to the pitcher and stir gently to build effervescence. Taste and adjust sweetness with reserved ginger syrup if needed (add in 15–30 ml increments).

Fill highball glasses or wine glasses with 1 cranberry-rosemary ice cube (or regular ice). Ladle sangria into glasses, making sure each gets a mix of fruit. Garnish each glass with a large sprig of rosemary, a cinnamon stick and a star anise for a festive presentation.

Serve immediately. Leftover sangria keeps refrigerated up to 48 hours; add fresh sparkling water just before serving to restore fizz.