Winter Sangria

Martie Duncan Created this Sangria filled with warm flavors of Cinnamon, and orange!


  • ¾ cup granulated sugar
  • 4 whole cloves
  • 2 oranges, sliced into wheels
  • 2 red apples, diced into large chunks
  • 1 green apple, diced into large chunks
  • 1 cup cranberries, sliced in half
  • 2 (750 ml) bottles red wine
  • 1 cup brandy
  • 1 teaspoon orange bitters (can substitute Angostura bitters)
  • 3 bottles Seagram’s Escapes Sangria
  • Cinnamon sticks for garnish (optional)

To make the simple syrup:

Add sugar and water to a saucepan. Stir to combine. Bring to a boil over medium-high heat. Stir to help dissolve the sugar. Remove from heat. Add the cloves. Allow to cool completely. Strain to remove the cloves, discard the cloves. Set aside. (Note: Simple syrup will keep in the refrigerator for a week or more.

To make the Sangria:

Combine the simple syrup, wine, brandy, and fruit together in a large container several hours (up to 24 hours ahead) before you plan to serve it so the fruit can infuse the wine.

To serve

Pour the chilled wine mixture into a punchbowl or large pitcher. Add the bitters and the Seagram’s Escapes Sangria. Stir gently. Serve chilled with a cinnamon stick for garnish.

For more large batch recipes, check out Martie Duncan's Blog!

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