Winter Sangria

Right before I was set to attend a Thanksgiving dinner with approximately 30 of my friends, I was watching “Cooking for Real with Sunny Anderson” on the Food Network. I had been trying to figure out what I could bring to the Thanksgiving potluck when I saw Sunny make a winter sangria that looked absolutely delicious. I decided to try and make it and then bring it to the potluck. It was a hit! I will definitely make it again; perhaps for Christmas. Since I love cinnamon, I sprinkled the apple & pear slices with cinnamon powder in addition to stirring in the cinnamon sticks. The fruit really looked pretty in the pitcher. A perfect chilled winter drink!


  • 2 cups no-pulp orange juice
  • 3 to 6 ounces orange liqueur
  • 2 tablespoons honey
  • 1 cinnamon stick
  • 2 blood oranges or clementines, supremed
  • 1 Granny Smith apple (or other tart apple), cored and chopped into 1/4-inch cubes
  • 1 Anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes
  • 2 liters sweet sparkling red wine, chilled (recommended: Rosa Regale)
  • 1 liter lemon lime soda, chilled


    In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.

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