Holiday Sangria

Holiday Sangria

A twist on the traditional Spanish style wine punch.  Perfect for holiday entertaining, this versatile recipe can be served hot as a mulled wine, or over ice as a refreshing aperitif.  The key is the festive flavor that comes from first making a quick and easy spiced simple syrup. Using cold pressed blueberry juice as the fruit component puts it over the top!  


1 32oz bottle blueberry juice
1/2 cup brandy
1/2 cup cointreau
2 bottles Pinot Gris
1 of each sliced:
lemon, lime & orange
1 cup sugar
2 cups water
1 cinnamon stick
1 tbs coriander seed
1 cardamom pod


First, make a spiced simple syrup:

In a large pan, toast spices until it just begins to smoke, add water & sugar, stir and heat until boiling. Reduce heat and simmer for 10 minutes.

Remove from heat, add sliced citrus and allow to steep for 10 minutes.
Add juice, wine and liquor.

Now you can either:

Pour into a crockpot on medium heat and serve in holiday mugs as mulled wine topped with whipped cream & grated nutmeg


Cool in refrigerator, ladle over ice and top with 1-2 oz dry sparkling wine, frozen blueberries and an orange slice.

Products Featured in this Recipe

  • Organic Heirloom Blueberry Juice

    The pure juice of a blend of Rubel and Jersey blueberries harvested from 71-year old bushes and cold pressed; a distilled essence of the true blueberry. Served by four James...

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