A Sparkling and Spiced Cranberry Apple Sangria for the Holidays

I’ll never forget the first time I had a truly memorable holiday sangria. It was at my friend Caroline’s annual sweater party, a tradition so beloved in our circle that people start planning their outfits in October. Caroline always goes all out, but that year, she had a massive glass dispenser filled with a gorgeous, ruby-red concoction studded with apples and cranberries. It looked like Christmas in a glass. I took one sip of her Cranberry Apple Sangria and was immediately charmed, but I also knew, deep in my cook’s heart, that it was missing a little something.

It was delicious, don’t get me wrong, but it was playing all the familiar holiday notes of cinnamon and fruit. I wanted a grace note, something unexpected that would make you pause and say, “Ooh, what is that?” The next week, I started tinkering in my own kitchen. I tried star anise, a little too much licorice flavor. I tried cloves, a little too overpowering. Then, while making a Swedish cardamom bun recipe, it hit me. Cardamom!

Its warm, slightly citrusy, and aromatic spice was the perfect bridge between the apple, cranberry, and orange. I crushed a few green pods, tossed them into the pitcher, and let it all sit overnight. The next day, I took a sip. It was magic. The cardamom added a subtle complexity and a whisper of something exotic that made this Cranberry Apple Sangria feel special, elevated, and completely my own. It’s been my signature holiday party drink ever since.

That little twist is what takes this from a good drink to a great one.

Skip to My Special Recipe!

Why This Cranberry Apple Sangria Recipe Works

Sangria has a beautiful history, originating in Spain as a way to liven up table wine with fresh, local fruit. It’s a concept that is both simple and brilliant, and it has traveled the world, with countless variations popping up to suit every season and palate. In the fall and winter, the combination of cranberry and apple is a natural fit. It’s a classic pairing that just sings of crisp autumn days and cozy holiday gatherings. The tartness of the cranberries beautifully balances the sweetness of the apples, creating a foundation that is both refreshing and comforting.

Many holiday sangria recipes rely heavily on cinnamon, which is wonderful, but can sometimes feel a bit one-dimensional. That is precisely where this recipe stands apart. My secret is the addition of whole green cardamom pods. This isn’t just a minor tweak, it’s a game changer. Cardamom is a warm spice, yes, but it brings so much more to the party. It has hints of citrus, mint, and smoke that add an incredible layer of aromatic complexity.

By lightly crushing the pods before adding them to the pitcher, you release their essential oils, allowing them to infuse the wine with a subtle, intriguing flavor. It complements the cinnamon rather than competing with it, and it elevates the fruit notes of the apple, cranberry, and orange. It’s that little something extra that makes people’s eyes light up. They know it’s familiar, but there’s a captivating new flavor they can’t quite place. That unique touch is why this Cranberry Apple Sangria recipe is the one you’ll make year after year.

Ingredients for Cranberry Apple Sangria

Gathering the ingredients for this sangria feels like collecting all the best flavors of the season. Everything here works in harmony to create a festive and deeply flavorful drink. While the list might look long, it comes together so easily in the pitcher. It’s all about quality components that meld together perfectly after a good long chill in the fridge.

The real star, my little secret for the best holiday cocktail, is the green cardamom pods. You don’t want ground cardamom here. The whole pods, when lightly crushed, release their beautifully complex and aromatic oils slowly, infusing the sangria without making it cloudy or gritty. It’s the key to that “what is that amazing flavor?” reaction you’ll get from everyone who tries it.

• 1 (750 ml) bottle of fruity red wine (like a Garnacha or Pinot Noir)
• 1 cup spiced apple cider
• 1/2 cup brandy
• 1/4 cup cranberry juice, unsweetened
• 2 tablespoons maple syrup
• 1 large Honeycrisp apple, cored and thinly sliced
• 1 cup fresh or frozen cranberries
• 1 orange, thinly sliced into rounds
• 4 whole green cardamom pods, lightly crushed
• 2 cinnamon sticks
• 1 cup chilled sparkling rosé wine
• Fresh rosemary sprigs, for garnish

A few notes on these ingredients. For the red wine, please don’t use your most expensive bottle! Sangria is forgiving. A smooth, fruit-forward Spanish Garnacha (Grenache) or a light-bodied Pinot Noir is perfect. You want something low in tannins, as tannins can become bitter as they sit with the fruit. For the apple cider, try to find a good, unfiltered spiced apple cider from a local orchard if you can. The flavor is so much richer than the clear juice from the grocery aisle. And finally, the brandy adds a necessary warmth and depth, rounding out the flavors and giving the sangria a lovely, smooth finish.

Step-by-Step Instructions For Making Cranberry Apple Sangria

Making this sangria is less about complicated steps and more about the simple art of combining and waiting. The real work is done by time, as all the wonderful flavors of the fruit and spices get to know each other in the pitcher. All you need is a large pitcher, a spoon, and a little patience. I recommend at least a 2-quart pitcher to comfortably hold all the liquid and fruit without any risk of spilling.

Step 1: Combine the Liquids

In your large pitcher, pour in the entire bottle of red wine, the spiced apple cider, the brandy, the unsweetened cranberry juice, and the maple syrup. The reason we add the maple syrup now is to ensure it dissolves completely into the liquids before we add the fruit and ice later on. Give it a good stir with a long spoon until you can’t see any syrupy streaks at the bottom. This creates the flavorful base for our sangria.

Step 2: Add the Fruit and Spices

Now for the festive part. Add your thinly sliced Honeycrisp apple, the fresh or frozen cranberries, and the thinly sliced orange rounds right into the pitcher. To prepare the cardamom, simply place the pods on a cutting board and press down firmly with the flat side of a chef’s knife until you hear a little crack. This opens the pod just enough to let the flavor out. Drop the crushed pods and the two cinnamon sticks into the liquid.

Step 3: Stir Gently

Give everything another gentle stir to make sure the fruit and spices are submerged in the wine mixture. You don’t want to be too aggressive here, just a few gentle turns of the spoon is all it takes to combine everything beautifully. The goal is to mix, not to mash the fruit.

Step 4: Refrigerate and Let the Flavors Meld

This is the most important step! Cover the pitcher with plastic wrap or a lid and place it in the refrigerator. You need to let it chill for at least 4 hours, but I truly believe the magic happens when you let it sit overnight. This extended time allows the cinnamon and cardamom to deeply infuse the wine and for the fruit to absorb all that boozy goodness. Don’t skip the chill time!

Step 5: Add the Sparkle

Right before you’re ready to serve, take the pitcher out of the fridge. Give it one last gentle stir. Now, pop open your chilled sparkling rosé and pour it right on top. Adding the bubbly wine at the very last minute ensures your sangria has a delightful effervescence and doesn’t go flat.

Step 6 & 7: Serve and Garnish

Fill your glasses with ice. Ladle or pour the Cranberry Apple Sangria into each glass, making sure to spoon some of the delicious, wine-soaked fruit into every serving. For the final, perfect touch, garnish each glass with a fresh sprig of rosemary. The piney aroma as you lift the glass to your lips is simply divine and completes the sensory experience.

How To Serve Cranberry Apple Sangria

Serving this Cranberry Apple Sangria is all about embracing the festive, communal spirit of the drink itself. Presentation can make it feel even more special, turning a simple beverage into the centerpiece of your gathering. I love to serve it in large, round-bowled wine glasses. The shape really allows the aromatics from the spices and the rosemary garnish to gather, enhancing every sip. If you’re having a more casual affair, clear tumblers or rocks glasses work just as well.

One key tip is to use large ice cubes or spheres. They melt much slower than standard ice cubes, which means your sangria stays chilled without getting watered down too quickly. No one wants a weak sangria!

For a party, I like to create a small “sangria station.” Here are a few ideas to make it interactive and beautiful:

• Set Out the Pitcher: Let the gorgeous, jewel-toned pitcher be the star. Place it next to a bucket of ice and a stack of glasses.
• Garnish Bar: Put out small bowls with extra garnishes so guests can customize their drinks. Think extra orange twists, fresh rosemary sprigs, or even some sugared cranberries for a little extra sparkle.
• Label It: A small, elegant card labeling it as “Julie’s Cranberry Apple Cardamom Sangria” is a lovely touch and lets everyone know what they’re enjoying.

When it comes to food pairings, this sangria is wonderfully versatile. Its balance of tart, sweet, and spice makes it a perfect companion for a variety of holiday appetizers. It’s fantastic with a creamy baked brie topped with fig jam and walnuts, or a robust charcuterie board featuring sharp cheddar, prosciutto, and spicy salami. It also holds its own alongside the main course, cutting through the richness of a Thanksgiving turkey or a Christmas ham beautifully.

How To Store & Reuse Cranberry Apple Sangria Leftovers

While this Cranberry Apple Sangria is so delicious it rarely lasts long, on the off chance you have leftovers, storing them properly is key to enjoying them later. The most important thing to remember is that the fruit will continue to change texture the longer it sits in the liquid. After about 24 to 48 hours, the apples can become quite soft and the orange pith can start to lend a slightly bitter taste.

For best results, if you plan to store the sangria for more than a day, I recommend straining the liquid into a separate airtight container or glass jar. This will keep the liquid tasting fresh and vibrant. The sangria itself, without the fruit, can be stored in the refrigerator for up to three days. The flavors will continue to deepen, becoming even richer over time.

But whatever you do, do not throw away that wine-soaked fruit! It’s a bonus treat. Here are a few of my favorite ways to use it:

• Ice Cream Topping: Spoon the boozy fruit medley over a scoop of good quality vanilla bean or cinnamon ice cream. It’s a simple, elegant, and absolutely heavenly dessert.
• Component in a Crisp: Chop the wine-soaked apples and cranberries and mix them into a traditional apple crisp filling. It adds a wonderful depth of flavor to the baked dessert.
• Sauce for Meats: Gently simmer the fruit with a touch of chicken or pork stock to create a fantastic, savory-sweet sauce that is incredible drizzled over roasted pork loin or duck breast.

If you have leftover sangria liquid, you can simply enjoy it chilled over ice, topping it with a fresh splash of sparkling water or rosé for each serving. Or, for a cozy evening, you can gently warm the sangria in a saucepan over low heat. Be careful not to boil it, as you’ll cook off the alcohol. This creates a wonderful mulled-wine style drink, perfect for sipping by the fire.

Substitutions & Variations For Cranberry Apple Sangria

One of the best things about sangria is how easy it is to adapt to your own tastes or to what you have on hand. While I believe my version with the cardamom is just perfect as is, feel free to play around and make it your own! This recipe is a fantastic starting point for all sorts of creative twists. Whether you need a non-alcoholic option or just want to try a different flavor profile, here are some of my favorite substitutions and variations.

Think of this as your guide to personalizing your pitcher. Swapping out the wine or the spirit can create a completely different, yet equally delicious, experience.

• Try a White Wine Version: For a lighter, crisper take, swap the red wine for a bottle of dry white wine like a Sauvignon Blanc or Pinot Grigio. Use white cranberry juice instead of red for a beautiful pale pink hue.
• Change the Spirit: If you’re not a fan of brandy, you can easily substitute it. Spiced rum would add a lovely vanilla and molasses note, while an apple brandy or Calvados would double down on the apple flavor. For a citrus kick, try an orange liqueur like Grand Marnier or Cointreau.
• Experiment with Spices: If you can’t find green cardamom pods, you could use a pod of star anise or a couple of whole cloves. Just be mindful that these spices are stronger, so use them sparingly. They will create a different, but still festive, flavor profile.
• Switch Up the Fruit: Feel free to use what’s in season! A thinly sliced pear would be a wonderful substitute for or addition to the apple. A handful of pomegranate arils would add a beautiful jewel-like look and a burst of juicy tartness.
• Make It Non-Alcoholic: To create a delicious mocktail for everyone to enjoy, simply replace the red wine with an equal amount of pomegranate juice or a high-quality red grape juice. Omit the brandy and add an extra half-cup of spiced apple cider. Top it off with sparkling cider or ginger ale instead of the sparkling rosé. It will still have all the festive flavor and look just as beautiful in the glass.

5 FAQs About Cranberry Apple Sangria

Here are some straightforward answers to the most common questions I receive about this Cranberry Apple Sangria recipe.

What is the best red wine for Cranberry Apple Sangria?

This is probably the most important question, as the wine forms the entire base of the drink. The best choice for this sangria is a dry, fruity, low-tannin red wine. My top recommendations are a Spanish Garnacha (also known as Grenache) or a light-bodied Pinot Noir. These wines have bright red fruit flavors like cherry and raspberry that beautifully complement the apple and cranberry without being overpowering.

You want to actively avoid heavy, high-tannin wines like a Cabernet Sauvignon or a Syrah. Tannins are the compounds that create that drying sensation in your mouth, and when they sit and steep with fruit for hours, they can become quite bitter and astringent, throwing off the balance of the whole drink. Remember, you don’t need to break the bank. An affordable, good-quality bottle in the $10 to $15 range is absolutely perfect for sangria.

Can I make this Cranberry Apple Sangria ahead of time?

Not only can you, but you absolutely should! This is one of the best things about sangria, it’s the perfect make-ahead party drink. In fact, the flavor is significantly better when it has had time to chill and meld. The minimum chill time I recommend is 4 hours, but the sweet spot is really between 8 and 24 hours. Making it the night before you plan to serve it is the ideal scenario.

This extended resting period gives the spices, like the cinnamon and cardamom, time to fully infuse the wine, and it allows the fruit to absorb some of the liquid and release its own juices. The one crucial rule is to wait to add the sparkling rosé until the very moment before you serve it. If you add it ahead of time, all the lovely bubbles will go flat, and you’ll miss out on that wonderful finishing fizz.

How can I make a non-alcoholic Cranberry Apple Sangria?

Making a non-alcoholic version that is just as festive and delicious is very simple. The goal is to replace the wine and brandy with liquids that provide a similar depth of flavor and color. For the base, I recommend using a combination of unsweetened pomegranate juice and a high-quality red grape juice. This duo mimics the color and the sweet-tart balance of red wine beautifully.

Instead of the half-cup of brandy, you can add an extra half-cup of the spiced apple cider or a splash of non-alcoholic spirit designed for cocktails. Follow the rest of the recipe exactly as written, adding all the fruit and spices and letting it chill overnight. When you’re ready to serve, top it off not with sparkling wine, but with a chilled sparkling apple cider or even a spicy ginger ale for a different kind of kick. It’s a fantastic option for guests who aren’t drinking alcohol.

My Cranberry Apple Sangria tastes too strong. How can I fix it?

It’s easy to adjust the sangria if it tastes a little too boozy for your preference. The beauty of a pitcher drink is that it’s simple to tweak. The quickest fix is to add more of the non-alcoholic components. Stir in another half-cup or so of spiced apple cider or a good splash of orange juice. This will dilute the alcohol content slightly and add a bit more fruity sweetness to balance things out.

Another option is to adjust it on a glass-by-glass basis. When you pour the sangria for your guests, leave a little room at the top of the glass. You can then top it off with a splash of club soda, sparkling water, or ginger ale. This not only lightens the drink but also adds extra effervescence. It allows everyone to customize the strength to their own personal taste without altering the entire pitcher.

Why are cardamom pods the secret ingredient in this sangria recipe?

The green cardamom pods are truly the heart and soul of what makes this Cranberry Apple Sangria recipe so special. While most holiday sangrias stick to the familiar, cozy flavor of cinnamon, cardamom introduces a layer of complexity that is both surprising and delightful. It’s a spice commonly found in both savory and sweet dishes in Indian and Middle Eastern cuisine, and it has a unique flavor profile that works wonders here.

Green cardamom is warm and aromatic, but it also has distinct notes of citrus, pine, and even a little mint. When you crush the pods and let them infuse in the wine, they release these complex oils. This aroma and flavor bridge the gap between the cinnamon, the sweet apple, the tart cranberry, and the zesty orange. It adds an elegant, slightly exotic warmth that elevates the entire drink from just a simple fruit punch to a truly sophisticated and memorable cocktail. It’s that “secret ingredient” that will have all your guests asking for the recipe.

Try These Recipes Next

If you loved the festive flavors in this sangria, you’ll definitely want to try some of my other favorite holiday-inspired cocktails.

• Easy Cranberry Margarita for Thanksgiving: A tart, vibrant, and surprisingly perfect margarita for your holiday feast.
• Spiced Cranberry Yule Mule: A festive twist on the classic Moscow Mule, featuring cranberry, ginger, and warm holiday spices.
• Easy Homemade Apple Cider Recipe: Nothing beats making your own spiced apple cider from scratch, and it makes your whole house smell amazing.

I hope you enjoy making these recipes just as much as I do!