Spiced Cranberry Sangría Recipe

Spiced Cranberry Sangría
Difficulty: Easy | Total Time: | Active Time: | Makes: 2 1/2 quarts

By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces of Amada Restaurant in Philadelphia has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.

What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.

This recipe was featured as part of our Suckling Pig for the Holidays menu.


For the fruit:

  • 2 cups fresh cranberries
  • 2 Granny Smith apples, large dice
  • 1 cup Spiced Simple Syrup
  • 3/4 cup Cointreau
  • 1/2 cup ruby port wine

For the sangría:

  • 1 (750-milliliter) bottle Tempranillo rosé
  • 1/2 cup ruby port wine
  • 1/2 cup Cointreau
  • 1/2 cup cranberry juice
For the fruit:

  1. Combine all ingredients in a 3-quart container with a tightfitting lid.
  2. Cover and refrigerate at least 4 hours or preferably overnight.

For the sangría:

  1. Add all ingredients to the fruit mixture and stir to combine.
  2. Refrigerate until chilled; serve over ice.