Christmas Sangria 

A little festive drink for the holidays is always needed, and this sangria calls my name! It’s the perfect amount of sweet, spice and everything nice. The swirled combination of the cranberries to the seasonal oranges all tied together with a rosemary simple syrup makes a Christmas package in every little sip. Plus, just take a look at this beauty! How could you not sing Christmas cheer for all to hear after you see (and taste!) this little package of joy?!

The vibrant red tone from the cranberry juice contrasts perfectly with the bright oranges and earthy rosemary. I made this sangria for a little Christmas get-together with the girls and it was a hit! I am very much so a “light weight” when it comes to the alcohol department, so more can be added to give this recipe more of a kick. A little vodka would take care of that for you! I love the sweet, bubbly taste of a Riesling, but if you prefer a more dry white wine, then substitute your favorite in. Maybe a splash of red wine to give it a little more depth? The possibilities are endless!

One requirement for me is that it needs to be easy to toss together and please a crowd. This Christmas Sangria sure does fit that card! Don’t fret about having to make a rosemary simple syrup, it mulls together perfectly on the stovetop in under 10 minutes. Don’t toss out the rosemary sprigs afterwards, because they can be dusted with sugar and add a winter wonderland effect to your Christmas gathering! I went ahead and tried tossing some of the extra cranberries in the leftover simple syrup to crystallize them as well, and they turned out just as cute and festive as can be.

Pass this sangria around to be sipped on for some Christmas cheer this year!

Christmas Sangria 

  • 1 bottle Riesling wine
  • 6 cups cranberry juice
  • 1 large orange, sliced into 1/4 inch rounds
  • 3/4 cup cranberries
  • 2 large sprigs of fresh rosemary
  • 1 cup water
  • 1/2 cup sugar, plus more for dusting if doing so


For the rosemary simple syrup: 

  1. In a small saucepan over medium heat, bring the water, sugar and rosemary sprigs to a low boil. Reduce the heat and let simmer on low for several minutes until fragrant. Remove from the simple syrup from the heat and set aside to cool with the rosemary sprigs removed.

For the sangria: 

  1. In a large pitcher, combine the Riesling, cranberry juice and rosemary simple syrup. Stir until combined.
  2. Add the sliced oranges and the cranberries to the pitcher.
  3. Refrigerate for at least 30 minutes and up to a day in advance prior to serving. Serve with fresh rosemary sprigs and candied cranberries if desired.