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.
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.
For handy printable recipe, click HERE
Cranberry-Apple Rosemary-Infused White Sangria
Prep time: 10 minutes
- 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
- Dice apples into 1-cm cubes.
- 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.
- 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.
- Add the two bottles of pinot grigio and 1 cup of white grape juice.
- Refrigerate until ready to serve. Just before serving, pour in the can of ginger ale, give it a good stir, and add ice.
- Serve in tumblers or wine glasses, spooning some fruit into each cup. Garnish and serve!
- Place about ¼ cup sugar onto a small plate.
- Cut rosemary sprigs into 1 inch pieces. Lightly wet them by running them under tap water. Set aside in a colander.
- Dip sprigs into the sugar to create a “snow” effect. Set aside until ready to assemble.
- 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.
- 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.