Cranberry White Sangria Recipes

WHITE CRANBERRY SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the orange, lime, cranberries, simple syrup, vodka, orange liqueur, white cranberry juice, and white wine. Stir well, then chill until ready to serve, up to 2 days.
• Immediately before serving, add the lemon-lime soda and stir to incorporate.
• Pour into glasses and garnish with orange wedges.
• Enjoy!

CRANBERRY SANGRIA

Steps:

• Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
• Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

SPARKLING WHITE CRANBERRY SANGRIA RECIPE - (4.5/5)

Steps:

• In a large pitcher, combine the sugar and rum and stir to dissolve. Add the apples, cranberries, Chardonnay, and white cranberry juice. Refrigerate for several hours or overnight. When ready to serve, add the club soda and stir to combine. Pour into ice filled glasses and scoop in some of the fruit. Top each glass with a lemon twist. Recipe Notes: I used frozen cranberries but you can also use fresh. If you use fresh, your sangria will be more pink tinted, as the berries bleed their color into the juice. Using an oak-aged Chardonnay will give the sangria more buttery flavors. I prefer un-oaked for a cleaner, lighter, more refreshing sangria. You can also serve this sangria immediately, but the flavors won't have had as much time to mingle and mellow.

CRANBERRY SANGRíA

Steps:

• In 2-quart saucepan, heat cranberries, sugar and water to boiling over medium-high heat. Reduce heat to low; simmer uncovered 5 minutes or until cranberries begin to pop. Into large heatproof pitcher, strain mixture through fine-mesh strainer; discard cranberry skins.
• Add cranberry juice, wine, orange juice and orange, lemon, lime and apple slices to pitcher; stir well. Refrigerate 2 hours. Serve over ice.

CRANBERRY-LIME SANGRIA

Steps:

• In a small saucepan, combine water and cranberries. Cook over medium heat until berries pop, about 5 minutes. Drain and discard liquid; set cranberries aside., In a pitcher, combine the wine and limeade concentrate. Stir in the diced fruit and reserved cranberries; add the soda. Serve over ice.

WHITE SANGRIA

Steps:

• In a pitcher, combine peach schnapps, cognac, sugar, sliced oranges and sliced mangos. Chill for at least an hour.
• Pour fruit mixture into a large punch bowl. Stir in white wine and ginger ale.

CRANBERRY WHITE SANGRIA

Steps:

• In a large pitcher, combine the first six ingredients; let stand 30 minutes. Stir in wines. Refrigerate, covered, at least 30 minutes or until cold. , To serve, fill each glass halfway with ice; add 1/2 cup wine mixture. Top each with 1/4 cup pineapple soda.

WHITE STRAWBERRY SANGRIA

Steps:

• Stir wine, schnapps and sugar together in a 2-quart pitcher'til sugar dissolves.
• Add sliced strawberries and chill 1 to 4 hours.
• Serve over ice, and garnish with whole strawberries, if you want.

CRANBERRY SANGRIA

Steps:

• Chill all ingredients.
• Pour juices and wine into punch bowl.
• Float orange slices on top.
• Variations: You may adjust the proportions of juice to wine, depending on the strength and flavor profile of your particular wine.
• This is also good with limes and lemons.
• Ice cubes made of frozen juice are a nice addition, or you can freeze the citrus slices and use them to keep sangria cold.
• This can be halved, doubled, tripled, etc. easily for any size group.