A red wine Christmas sangria with orange, cranberry and cinnamon. Krampus Herbal Liqueur adds honey and spice, so it needs no extra sugar.
Christmas sangria takes the Spanish summer classic and gives it a winter wardrobe: red wine, orange, cranberry, pomegranate and cinnamon. It's the easiest make-ahead drink for a holiday dinner, because it gets better as it sits.
Traditional sangria gets its extra kick from brandy and its sweetness from added sugar. Here, Krampus Herbal Liqueur does both jobs.
Ingredients
- 1 bottle (750 ml) dry Spanish red wine, such as Garnacha or Tempranillo
- 1 cup Krampus Herbal Liqueur
- 1 cup fresh orange juice
- 1 cup unsweetened pomegranate juice
- 1 orange, thinly sliced
- 1 apple, cored and diced
- 1 cup fresh cranberries
- 2 cinnamon sticks and 2 star anise
- Club soda, to top
Directions
- Combine everything except the club soda in a large pitcher and stir.
- Chill for at least 4 hours, or overnight.
- Pour over ice, leaving room to top each glass with a splash of club soda.
Makes: 8 drinks · Glass: Wine glass · Garnish: Orange slice, cranberries, cinnamon stick
Tip
Pick a fruity, low-tannin red. A heavy Cabernet turns bitter once it sits with citrus overnight.
Variations
For a white winter sangria, use a dry white wine, pear in place of the apple and white cranberry juice. For a warm sangria, heat it gently in a pot without letting it simmer.
A Brief History of the Sangria
Sangria takes its name from sangre, the Spanish word for blood, a nod to its deep red color. Spain and Portugal have mixed wine with fruit, sweetener and spirits for centuries, much as Britain did with punch.
Most Americans met sangria at the Spanish Pavilion of the 1964 New York World's Fair, and it has been a party staple ever since. Winter versions with cranberry, pomegranate and cinnamon are a more recent holiday tradition.
Why Make It With Krampus
Brandy adds strength, and sugar adds sweetness, but neither adds much character. Krampus brings raw honey for sweetness, roasted hazelnut for depth and warming spice that ties the cinnamon and star anise to the wine. You skip the sugar entirely, and the sangria tastes like a winter drink rather than a summer one with cranberries floating in it.
FAQ
What is the best wine for Christmas sangria?
A fruity, low-tannin red, such as a Spanish Garnacha or Tempranillo. Avoid heavy, oaky reds; their tannins turn bitter when they sit with citrus.
How long should sangria sit before serving?
At least 4 hours, and up to 24. Much longer and the citrus peel starts to make it bitter.
Can I make white Christmas sangria?
Yes. Use a dry white wine, pear in place of the apple and white cranberry juice. Krampus works the same way in both.