Blood Orange Cranberry Sangria
A festive white wine sangria featuring a rich cranberry reduction, freshly squeezed blood orange juice, warming cinnamon, aromatic rosemary, ginger beer, and brandy. Fresh cranberries and thin rounds of blood orange provide a vibrant seasonal presentation, while a cinnamon-coconut sugar rim adds a gently spiced finish.
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Ingredients
For the Cranberry Base
- 2 cups whole cranberries
- 1/2 cup water
- 3 tablespoons agave syrup; maple syrup honey, or sugar may also be used
For the Sangria
- 3 fluid ounces brandy or cognac
- 3 blood oranges skin left on and cut into thin rounds
- 3 cinnamon sticks
- 2/3 cup freshly squeezed blood orange juice
- Fresh rosemary sprigs as needed
- 2 cups fresh or frozen cranberries
- 1 standard bottle white wine preferably Pinot Grigio or Sauvignon Blanc; Chardonnay may also be used
- 2 cups ginger beer
For the Cinnamon-Sugar Rim and Garnishes
- 2 teaspoons ground cinnamon
- Fresh rosemary sprigs
- 3 tablespoons coconut sugar
- Cinnamon sticks
- Star anise pods
- Reserved blood orange rind for moistening the glass rims
Instructions
- Place 2 cups cranberries, 3 tablespoons agave syrup, and 1/2 cup water in a small saucepan. Set the pan over medium heat and bring the contents to a gentle simmer.
- Allow the mixture to simmer as the cranberries soften and begin to burst. Continue cooking for approximately 2 minutes, then remove the saucepan from the heat.
- Leave the cranberry mixture to cool. It will naturally become thicker as it rests.
- While the cranberry reduction is cooling, squeeze enough blood oranges to obtain 2/3 cup fresh juice, which will generally require about 2 large oranges.
- Cut the remaining 3 blood oranges into small, thin rounds, keeping the peel intact.
- Once the cranberry reduction has cooled, transfer it to the bottom of a large pitcher.
- Add the 2/3 cup blood orange juice, the sliced blood oranges, 2 cups cranberries, 3 cinnamon sticks, and several fresh rosemary sprigs.
- Pour 1 bottle of white wine into the pitcher over the prepared cranberry and fruit mixture.
- Add 2 cups ginger beer followed by 3 fluid ounces brandy or cognac.
- Using a long cocktail stirrer, mix thoroughly until the cranberry reduction has dispersed throughout the sangria and the liquid develops a deep red color.
- Cover the pitcher and refrigerate for a minimum of 2 hours to allow the flavors to combine. For a more developed flavor, the sangria may be chilled overnight.
- Combine 3 tablespoons coconut sugar with 2 teaspoons ground cinnamon on a small plate.
- Rub a reserved piece of blood orange rind around the rim of each serving glass to lightly moisten it. Keep the glass inverted while doing this so the juice does not run down the exterior.
- Dip the moistened edge of each glass into the cinnamon and coconut sugar mixture until evenly coated.
- Ladle the chilled sangria into the prepared glasses, distributing some of the soaked fruit into each serving.
- Finish each glass as desired with a cinnamon stick, a sprig of fresh rosemary, or a star anise pod.
Notes
The sangria may be stored covered in the refrigerator for up to 3 days. Its flavors will continue to develop as it rests.