Photo: Ellen Silverman; Styling: Toni Brogan
10 servings (serving size: about 2/3 cup)

For the best flavor, let the winter sangria chill overnight. If you can't find satsumas, use tangerines instead.

How to Make It

Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight.

Ratings & Reviews

Katy27's Review

November 23, 2011
How yummy!!! I made this for Thanksgiving and it was a huge hit! I followed another reviewers suggestion and made a simple syrup which worked out well. I could not find cinnamon sticks pre-holiday, so I added cinnamon to the syrup and think it worked fine. However, an emergency second batch (related to high demand) needed to be made, which was better strained, not sure if it was from the cinnamon or sediment from two batches. Also, the store did not have satsumas, so I used clementines instead (and just regular OJ along with the remainder fruit for the second batch) and think they worked fine. I used a table red, which may have been more on the drier than fruity side, and for the second batch it was more fruity, and I think the drier first wine turned out better. I love making sangria in the summer, and this offers a tasty winter friendly alternative!

Ntepsic's Review

November 19, 2012

skspillman's Review

December 20, 2009
Made this for a holiday gathering last night and it disappeared fast! I put it together the night before. I used tangerines since my grocery store didn't have satsumas. Following the previous tip, I used simple syrup instead of sugar, and I'm glad I did--I think it would have been difficult to get all the sugar to dissolve. This was tasty and delicious--will definitely make again!

bldnewmom's Review

May 24, 2011
made this for my friends and neighbors In December for our holiday party! Satsuma's were on sale at Whole Foods then and I used tangerine juice (WF sells it in a container like oj). Fabulous! I doubled the recipe and the pitcher was EMPTY! YUMMY!

IHPMom's Review

November 08, 2009
This was delicious. Instead of sugar, my husband made a simple syrup -- 2 parts sugar, 1 part water -- and steeped the cloves and cinnamon stick in it while it cooled. Then, he added the mixture to the sangria. Even better the next day. Make sure to squeeze the lime and lemon wedges into your drink, too. Terrific.

Saecca's Review

December 30, 2009
I made this as a gift for my mom for Christmas. It was very good and perfect for the holiday. I had to use Navel oranges because the store didn't even know what satsuma was, and I added diced Bartlett pears into the mix. I used 1/3 less sugar apple juice instead of satsuma oj. I did make a second batch, and omitted the sugar-- it is VERY sweet on its own after it sits for a night. I used a sweet blushing wine for the first, and a medium body red for the second. Use the red if you don't want crazy sweet sangria. Overall, the cinnamon and cloves are yummy, and looked so festive in clear bottles I bought.