Holiday Recipe Series: Cranberry-Apple Rosemary-Infused White Sangria

Sangria is my go-to drink of choice to serve for parties at home, or to bring to dinners or pre-games (never too old or stiff to be having these…!) when I am a guest. Sangria is hard to screw up. It’s yummy. I get to fortify my diet with an extra serving of fruit. And it looks fancy without actually needing to put in much of any fancy effort.

Cranberry-Apple Rosemary-Infused White Sangria, Pitcher

This sangria meets my criteria for a crowd-pleasing holiday drink – it’s festive and Christmas-y with all that red and a pop of green, and its slippery-slope-inebriation potential is slyly hidden in a touch of rum.

Lightly crush the cranberries to help them release their tangy flavor into the wine. I use a thoroughly-cleaned meat tenderizer here. 


The rosemary provides a sultry extra dimension and the lightly crushed cranberries infuse a bit of tartness to a normally purely sweet drink. The ginger ale gives it a tiny bit of tingly, spicy kick. For a merry party this Christmas season, you can dress up your glasses with a fancy-looking but super simple-to-make garnish. Best part of the garnish? It can be used as a toothpick of sorts to spear up some fruit to nibble on in between refills.

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For handy printable recipe, click HERE

Cranberry-Apple Rosemary-Infused White Sangria

Prep time: 10 minutes
Servings: 8-10


  • 2 (two) 750ml bottles pinot grigio
  • 1 cup cranberries
  • 1 large apple
  • 1 large sprig fresh rosemary
  • 1.5 tbsp sugar, plus more for garnish
  • ½ cup rum (optional)
  • 1 cup white grape juice
  • 1 can ginger ale

Garnish (adjust amount for # of glasses you are serving)

  • Fresh rosemary, cut into 1 inch sprigs
  • Bamboo skewers
  • Cranberries
  • Sugar


  1. Dice apples into 1-cm cubes.
  2. Fill a medium bowl with one layer of cranberries. Using the bottom of a flat-bottomed mug/tumbler or blunt top of a well-cleaned meat tenderizer, lightly crush cranberries. You should hear a satisfying “pop” as the cranberry skin breaks. Repeat until all cranberries are crushed.
  3. In a large (2-liters or more) pitcher, combine diced apples, crushed cranberries, sugar, rosemary, and rum (if using). Stir with a spatula to encourage sugar to melt and flavors to mingle.
  4. Add the two bottles of pinot grigio and 1 cup of white grape juice.
  5. Refrigerate until ready to serve. Just before serving, pour in the can of ginger ale, give it a good stir, and add ice.
  6. Serve in tumblers or wine glasses, spooning some fruit into each cup. Garnish and serve!


  1. Place about ¼ cup sugar onto a small plate.
  2. Cut rosemary sprigs into 1 inch pieces. Lightly wet them by running them under tap water. Set aside in a colander.
  3. Dip sprigs into the sugar to create a “snow” effect. Set aside until ready to assemble.
  4. Cut bamboo skewers so that they can sit in your cup/wine glass/tumbler of choice with 1 inch sticking up over the top of the glass.
  5. String two cranberries through each skewer. Sandwich a sprig of rosemary in between the two cranberries.

This recipe was inspired by the Cranberry & Rosemary White Christmas Sangria at Cooking Stoned.


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