Holiday Sangria is a sweet wine cocktail loaded with fruit and juices that’s a perfect drink for the holidays! Make it ahead of time to serve later!
I love sangria and the sweetness it delivers! My mother-in-law had me try a packaged sangria mix where you only needed to add wine. It was okay, but I wanted to create my own version with fresh ingredients. After some research, I came across an amazing sangria recipe that I modified to my liking and it was delicious! This Holiday Sangria is my favorite cocktail for the holidays. We serve it for Thanksgiving, Christmas, and even New Year’s Eve!
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This Holiday Sangria recipe is sweet, fruity, and I love being able to make it ahead of time. I had a friend and her family over for dinner and a photo shoot and had her try this sangria. We both love Moscato wine, so when I found this recipe I knew it had to be a winner! She raved about this easy cocktail and we finished the pitcher. (Her husband was driving home, don’t worry.) Try this sangria at your next party and watch it disappear! I highly recommend making a double batch.
Want more sangria recipes?
- Sparkling White Peach Sangria
- Sparkling Apple Cider Sangria
- Cran-Apple Sangria
- Strawberry Lemonade Sangria
- White Peach Sangria
- More drink recipes…
Tools used to make this Holiday Sangria recipe
Pitcher: I love pitcher drinks and this pitcher always gets oohs and ahhs from my friends and readers.
Tongs: A good pair of tongs is a kitchen essential. I like having a couple sizes – a longer set for grilling and a shorter set for stovetop cooking.
Small Saucepan: While I use bigger saucepans for everyday cooking, having a small saucepan lets me make syrups, toppings, and sauce add-ins without taking over the stovetop.
- 1 bottle 750ml Moscato Wine
- 2 cups Diet Cranberry Juice
- 1 cup POM Wonderful Pomegranate Juice
- 1/2 cup Orange Juice
- 3 ounces simple syrup
- 1 apple unpeeled, cored, quartered & sliced thin (I used Honey Crisp)
- 1 orange halved, sliced thin
- 1 lemon halved and sliced thin
- 1 red bartlett pear halved and sliced thin
- 1/2 cup fresh cranberries
- 1/4 cup pomegranate seeds
- Ice for serving
Mix all of the ingredients in a large pitcher and stir well.
Chill at least 4 hours or overnight.
Stir before serving.
Pour into glasses leaving a room at the top. Float champagne on top of the punch.
Use a pair of tongs to extract some of the fruit for each glass.
To make simple syrup: In a small saucepan combine equal parts water and granulated sugar. Cook over medium heat until sugar dissolves. Remove from heat and cool. Store in an air-tight container.
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