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The holiday season is officially here, and we have a few tasty ways to help you escape the hustle and bustle. Whether you are hosting a holiday gathering or attending one, sangria is a year-round crowd pleaser that is sure to impress.

If you have yet to jump on the sangria train, ‘tis the season. It may seem a little intimidating, but it is so easy! There’s no right or wrong to this fruity, boozy concoction so have fun, experiment and — if you want to be the hero of the party, folks — make sangria.

The blueprint for your basic sangria is liquor, fruit, sugar/spices and more liquor. Let the flavors intermingle in the fridge for 6 to 24 hours. Sangria only gets better with time, but you may need a padlock on the fridge to make it the full 24 hours.

Here is a simple recipe to get your creative juices flowing:

Classic Red Sangria

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  • 1 bottle of your favorite red wine
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1 20 oz. can pineapple chunks with juice
  • 2 Tbsp granulated sugar
  • 1 shot brandy
  • 2 cups club soda or ginger ale

Combine the wine and fruit in a pitcher, squeezing the juice from the slices as you add them. Add brandy and sugar. Feel free to modify with additional fruits and shots. Chill for several hours or overnight. Add a splash of ginger ale or club soda before enjoying.

Now that winter is here — according to the frosty temperatures, if not the calendar — warm, sunny days seem to be a distant memory. This bright, fruity sangria recipe will cure your winter blues! As a bonus, it’s quite pleasing to the eye!

Fruity Sangria Sparkler

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  • 1 bottle sweet white wine, we suggest Riesling
  • 1 bottle champagne or Prosecco
  • 1 cup fresh squeezed orange juice
  • ¼ cup Triple Sec or brandy (we used Triple Sec for this one)
  • 1 orange, sliced
  • ½ lemon sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 heaping cup sliced strawberries (about 10 berries)
  • ¼ cup granulated sugar (optional)

Combine all fruit and orange juice in a pitcher, add wine and refrigerate for several hours or overnight. Right before serving, add champagne. A sliced peach is a great addition to this fruity sangria when in season.

 

Honeycrisp Apple Sangria

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  • 1 bottle red wine (we used a light-bodied Spanish variety)
  • ¼ Cup fresh squeezed orange juice
  • Juice from 1 lemon
  • 1 ¾ cups sweetened, unfiltered apple cider (refrigerated in the produce dept.)
  • ½ cup brandy
  • splash of club soda
  • 2 Honeycrisp apples chopped or sliced
  • 1 orange, sliced
  • 3 cinnamon sticks (not including garnish)

 

Place fruit and cinnamon sticks in a large pitcher. Add the wine, cider, juice and brandy. Refrigerate for 6-24 hrs.

Serving: For an easy cinnamon-sugar rim, moisten the rim of your glass with just enough water and dip it upside down in a mix of cinnamon and sugar. Add a splash of club soda to each glass to give it some sparkle and garnish with a cinnamon stick.

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Last but not least, this wintry sangria offers a medley of  holiday cheer — and your party guests will agree! The aromas of holiday fruit and spice are as delightful to the palate as the brew is appealing to the eye.

Orange-Pomegranate Sangria with Cranberries

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  • 1 bottle red wine (we used a Cabernet Sauvignon)
  • 1 cup brandy
  • 1 cup pomegranate juice
  • 1 cup fresh-squeezed orange juice
  • 1 orange, sliced
  • arils from 1 pomegranate
  • 1 cup fresh cranberries
  • 1 cinnamon stick
  • splash of ginger ale to taste

Combine wine, brandy and juices in a large pitcher. Add fruit and cinnamon stick. Chill in fridge for at least 2 hours and serve with ice cubes.  Add a splash of ginger ale before serving.

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Cheers!


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