Winter Sangria

Winter Sangria

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Lynette !


This recipe is best made 12 hours before serving to let the flavors meld. If you can't find satsumas or clementines, use tangerines. Prep and cook time do not include chilling time!


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20 Min


  • 1/4 c
  • 1/8 c
  • 2
    whole cloves
  • 1
    cinnamon stick
  • 6
    satsumas or clementines, divided
  • 1/3 c
    triple sec (orange-flavored liqueur)
  • 1
    lemon, cut into 8 wedges
  • 1
    lime, cut into 8 wedges
  • 1
    750 ml bottle red wine, fruity type

How to Make Winter Sangria


  1. Combine sugar and water in a small heavy saucepan over medium-high heat. Bring to a boil and reduce heat to medium low until the sugar dissolves. Set aside. Place cloves and cinnamon stick in the simple syrup so the flavors meld.
  2. Meanwhile, juice 4 of the satsumas/clementines. (You will need 1 cup of juice). Section the other 2 satsuma/clementines.
  3. Combine the wine, satsuma juice, simple syrup (including the whole cloves and cinnamon stick), triple sec, satsuma sections, lemon wedges and lime wedges in a large pitcher. Stir well.
  4. Cover and refrigerate for at least 4 hours, but optimally for 12 hours. Enjoy!

Printable Recipe Card

About Winter Sangria

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American
Other Tag: Quick & Easy

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