Blood Orange Sangria

Leah Maroney
  • 60 mins
  • Prep: 60 mins,
  • Cook: 0 mins
  • Yield: 12 servings

Blood Orange Sangria is the perfect winter time sangria!  Sangria is a delicious way to get your winter party bumpin'.  It goes down easily and tastes of summer days lost. 

It's December, which means blood oranges are in season!!  They are beautifully wine colored on the inside and taste of citrusy raspberries.  They compliment a red wine really nicely and are absolutely beautiful as a garnish.  

 If you can't find blood oranges this sangria can totally be made with regular oranges, tangelos, or Cara Cara Oranges.  You can also substitute in other juices and liquors.  Adding chambord tastes amazing.  I also found some delicious lingonberry juice, pomegranate juice, or black currant juice compliment the fruity red wines perfectly!  Toss in a few cinnamon sticks if you are feeling bold!

The longer this sangria sits, the better it will taste, but that doesn't mean this drink has to sit.  This can be mixed together right before serving and will still taste amazing!  But that boozy fruit, tho. 

What You'll Need

  • 1.5 L bottle of red wine (Pinot Noir, Cabernet Sauvignon, Shiraz, Merlot, or Zinfandel)​
  • 1/2 cup triple sec (or other citrus liquor)
  • 1/2 cup vodka
  • 4 blood oranges (juiced, or regular oranges)
  • 2 apples (chopped)
  • 1 blood orange (chopped)

How to Make It

  1.  Mix the triple sec, orange juice, and vodka together in a large pitcher. 
  2. Add the fruit and let it sit overnight or for at least an hour.  The fruit will soak up some of the alcohol and the fruit flavor will give the alcohol more flavor. 
  3. Add the red wine to the mixture and let it set another hour if possible.  If not serve with extra fruit garnish!  Include a ladle with the pitcher so that guests can spoon out the fruit!