Happy National Sangria Day–the annual occasion to honor the fruity alcoholic concoction the name of which means, in Spanish and Portugese alike,”bloodletting.” With that kind of linguistic lineage, perhaps National Sangria Day should be closer to Halloween than it is to Christmas but, hey, any excuse to drink a highly intoxicating fruit soup will do. [photo: Jasper Juinen/Getty]
Sangria typically consists of wine (almost always red), brandy or liquer, a sweetener such as honey or syrup, and as much chopped fruit as can fit in the pitcher, with the most popular selections being oranges, cherries, grapes, limes, peaches, and pineapple. Occasionally the heady brew also gets bubbled up with club soda or 7up. The more we write about all this sugar-infused boozy deliciousness, actually, the more sangria does sound like a perfect pre-Christmas liquid indulgence.
And if you’re wondering how Sangria took off back in the ’70s, check out this inspiring commercial…
So while others partake in eggnog or hot toddies at holiday bashes this evening, be the suave Santa who gives the gift of sangria. It takes a while to mix a batch, so start now, and enjoy later. Here are five killer sangria recipes for National Sangria Day…
Holiday Sangria
1 bottle (750ml) Moscato Wine
2 diet cranberry juice
1 cup pomegranate
½ cup orange juice
3 oz simple syrup
1 apple, unpeeled, cored, quartered & sliced thin (I used Honey Crisp)
1 orange, halved, sliced thin
1 lemon, halved and sliced thin
1 red bartlett pear, halved and sliced thin
½ cup of fresh cranberries
¼ cup of pomegranate seeds
Mix all of the ingredients in a large pitcher, stir well. Chill at least 4 hours or overnight. Stir before serving
White Christmas Sangria
1 Granny Smith Apple
1 Braeburn Apple
1 heaping cup fresh cranberries
1 large sprig rosemary
1 bottle pinot grigio
½ cup white crape juice
¼ cup sugar (more, for garnish)
1 can club soda or 7up
Mix all of the ingredients in a large pitcher, stir well until the sugar dissolves. Chill at least 4 hours or overnight. Stir before serving
Winter Sangria
1 cup fresh satsuma orange juice
1 cup satsuma orange sections
1/3 cup Triple Sec
1/4 cup sugar
2 whole cloves
1 cinnamon stick
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges
1 (750-milliliter) bottle fruity red wine
Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight
Pomegranate Sangria
1 bottle fruity red wine
2 cups pomegranate juice
1/2 cup brandy
1/2 cup Triple Sec
1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)
1/4 cup pomegranate seeds
1 large orange, halved and thinly sliced
1 green apple, cored, halved and thinly sliced
1 cup red grapes, sliced in 1/2
Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice
Festive Sangria
1 pomegranate, seeded
1 cup fresh cranberries
2 pears
1/2 cup apple vodka or apple brandy (optional)
2 small apples — one red, one green
1 1/2 bottles red wine (Cabernet or Red Zinfandel work well)
2 cups ginger ale
1-inch chunk fresh ginger, peeled and thinly sliced
1/2 teaspoon cinnamon
1 large pitcher/medium bowl (for serving)
Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Add ginger ale just before serving. Serve over ice
