Becky Luigart-Stayner
16 servings (serving size: about 1 cup)

Any good-quality, fruity red wine works well in this cold sipper; a combination of pinot noir and Beaujolais is particularly good. The vermilion flesh of blood oranges (which come into season in December) is lovely. But if they're not available, substitute navel oranges.

How to Make It

Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangría into individual glasses, including the fruit.

Ratings & Reviews

fauxnomen's Review

December 29, 2011
Delicious! We had this for Christmas eve. However, it seems odd that this winter recipe calls for fresh strawberries (not in season) and blood oranges (definitely IN season). We skipped the strawberries and it turned out great. Agree with all the others who recommend doubling or tripling the recipe for a party. People will slurp this right up! Yum!

mirandam4's Review

December 14, 2010
This sangria recipe is amazing! I made this for a Thanksgiving get-together with about 25 of my friends, and every single person that tried it LOVED it. I couldn't find blood oranges so I just used navel oranges. I doubled the recipe, but I wish I would have tripled or quadrupled it! I am definitely make this again for my Christmas Cocktail party this weekend. Yum!

ladymagdalene's Review

April 12, 2010
this has been a hit each time we made it. once we used the blood orange and extra squeezed juice from them added to the apple juice to make the two cups; extra special that way. we made it only a few hours ahead instead of the suggested eight, but folks were sucking it down like lemonade on a hot summer's night. we mix it up in a 2.5 gallon juice coolers with a pour spout. it fills it up only halfway, but most times we double the batch anyway! we also cut the fruit a bit smaller and put a ladle in the cooler so folks will help themselves to the fruits to garnish their glass. lovely colors and added flavor.

smellgar's Review

December 31, 2009
This is a great sangria recipe! I followed it exactly as listed, and served it for a holiday party. It was very popular. I marinated the fruit for about 4-5 hours, instead of the 8 hours listed in the recipe and thought it was plenty flavored.

DonnaD's Review

January 03, 2009
This is a very easy and nice Sangria for the winter. I used two inexpensive Cabernets and it was very good. Couldn't find Blood Oranges so I used regular Navels as suggested and it was still very good. Next time I will look closer for Blood Oranges and try it with them.