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:

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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