Festive Christmas Sangria Prosecco
There’s a particular magic in the air during the festive season. It’s the scent of pine needles and cinnamon, the low hum of carols, and the clinking of glasses filled with something special. For me, that something special is this Christmas Sangria Prosecco. It’s more than just a holiday cocktail; it’s a bowl full of festive spirit, shimmering with the ruby glint of cranberries and sparkling with joyful bubbles. This is my go-to recipe when I need something that looks spectacular but comes together without any fuss, freeing me up to enjoy the company of friends and family.
Unlike traditional, heavier winter drinks, this Prosecco sangria is bright, crisp, and wonderfully refreshing. We’re combining the classic Spanish concept of sangria—fruit soaked in wine—with the elegant effervescence of Italian Prosecco. The result is a drink that’s both familiar and excitingly different. The base of cloudy apple juice, cranberry juice, and a warming whisper of brandy is left to mingle with fresh orange, crisp apple, and whole spices. When the time is right, we top it all with chilled Prosecco, which lifts all those deep, fruity flavours and makes them dance.
This festive drink works beautifully for a whole host of occasions. Imagine serving it from a large glass pitcher as guests arrive for a Christmas Eve gathering, or ladling it from a punch bowl on Boxing Day alongside a spread of leftovers. It’s sophisticated enough for a New Year’s Eve toast yet relaxed enough for an informal get-together. It’s a recipe that always gets compliments, with its gorgeous colours and beautifully balanced taste.
Recipe Overview
This Christmas Sangria Prosecco is a vibrant and refreshing wine punch with layers of flavour. You’ll taste the crispness of apple and the tartness of cranberry, followed by the sweet citrus of orange and a gentle warmth from brandy and cinnamon. The final addition of Prosecco brings a lively fizz that keeps the drink light and celebratory. After testing this recipe five times, I finally got it just right—the key is giving the fruit and juices enough time to infuse before adding the bubbles.
- Prep Time: 15 minutes
- Chill Time: 2-4 hours
- Total Time: 15 minutes (plus chilling)
- Servings: 8-10 people
- Difficulty: Easy
Why You’ll Love This Christmas Sangria Prosecco
- Genuine Flavour: The taste is wonderfully balanced. The dry Prosecco cuts through the sweetness of the apple and orange, while the unsweetened cranberry juice adds a pleasant tartness. The cinnamon and star anise provide a subtle, festive spice in the background without overwhelming the fresh fruit.
- Ready in 15 Minutes: The active preparation time is just 15 minutes of simple chopping and mixing. The rest of the time is hands-off, letting the flavours meld in the fridge. It’s the ideal make-ahead holiday cocktail.
- Flexible Recipe: You can easily adapt this to your taste. Swap the apple for a ripe pear, add pomegranate arils for extra colour, or use a different spirit like Cointreau or even a spiced rum instead of brandy.
- Great for Festive Gatherings: This recipe is ideal when you’re hosting. It can be scaled up for a larger group and served in a punch bowl, allowing guests to help themselves. It sets a wonderfully festive tone for any Christmas or New Year’s party.
- Family Tested: My family absolutely adores this. We often have a pitcher in the fridge on Christmas Eve while we’re finishing wrapping presents. It’s become as much a part of our tradition as mince pies.
Ingredients You’ll Need
For this prosecco sangria, using fresh, good-quality ingredients makes all the difference. I recommend a dry ‘Brut’ Prosecco, as it prevents the final drink from being overly sweet. Any crisp, red-skinned apple like a Gala or Fuji will work well, as they hold their shape and don’t turn mushy.
- 750 ml bottle of Prosecco, well chilled
- 500 ml cloudy apple juice
- 250 ml unsweetened cranberry juice
- 120 ml brandy
- 150 g fresh cranberries
- 2 medium oranges
- 1 clementine or satsuma
- 1 red apple (e.g., Gala, Fuji)
- 3 cinnamon sticks
- 2 star anise
- 4-5 sprigs of fresh rosemary, for garnish
Marcus’s Tip: Don’t be tempted to add the Prosecco early! The magic of this drink is the fizz. Keep the bottle in the coldest part of your fridge until the very moment you’re ready to serve to ensure maximum sparkle.
How to Make Christmas Sangria Prosecco
The process for this festive drink is straightforward. The most important part is the chilling time, which allows the spices and fruit to infuse the juice base, creating a much deeper flavour. We’ll combine everything except the Prosecco first, let it chill, and then add the bubbles right at the end.
- Prepare the Fruit: Wash all the fruit thoroughly. Thinly slice one of the oranges and the clementine into rounds. Juice the second orange and set the juice aside. Core the apple and chop it into small, bite-sized chunks (about 1-2 cm).
- Combine the Base Liquids: In a large pitcher or punch bowl, pour in the cloudy apple juice, unsweetened cranberry juice, brandy, and the freshly squeezed orange juice. Give it a gentle stir to combine.
- Add the Fruit and Spices: Add the sliced orange, sliced clementine, chopped apple, and the fresh cranberries to the pitcher. Drop in the cinnamon sticks and star anise.
- Stir and Infuse: Stir everything together gently with a long-handled spoon. I find that a wooden spoon works best to avoid bruising the fruit too much.
- Chill Thoroughly: Cover the pitcher and place it in the fridge to chill and infuse for at least 2 hours. If you have the time, I highly recommend chilling it for 4 hours; this really allows the warm spice notes to develop and mingle with the fruit.
- Add the Fizz: Just before you’re ready to serve, remove the pitcher from the fridge. Take your well-chilled bottle of Prosecco and slowly pour it into the pitcher. It will fizz up, so pour at a slight angle to preserve as many bubbles as possible.
- Serve and Garnish: Give the sangria one last, very gentle stir. Ladle into wine glasses or tumblers, making sure each glass gets a scoop of the festive, alcohol-soaked fruit. Garnish each glass with a fresh sprig of rosemary for a lovely, aromatic finishing touch.
Tips From My Kitchen
- Temperature Control: For the best results, ensure all your liquid ingredients (juices, brandy, and especially the Prosecco) are chilled before you begin. Adding room-temperature liquids will warm everything down and melt any ice too quickly, diluting the flavour.
- The Secret Step: Don’t skip the infusion time. I learned that letting the fruit and spices macerate in the juice and brandy is what separates a decent sangria from a spectacular one. This step draws the flavours out of the fruit and spices, creating a cohesive and aromatic base.
- Make-Ahead: This is a brilliant drink to prep in advance. You can make the entire fruit and juice base (steps 1-5) up to 24 hours ahead of time. Keep it covered in the fridge, and the flavours will be even more developed. Simply add the Prosecco when your guests arrive.
- Storage: If you have any leftovers, you can store them in a sealed container in the fridge for up to 2 days. Be aware that the Prosecco will lose its fizz, but the mixture will still be a delicious, chilled fruit punch.
Equipment You’ll Need
- Large glass pitcher (at least 2-litre capacity) or a punch bowl
- Sharp knife and cutting board
- Citrus juicer (optional, but handy)
- Long-handled spoon for stirring
- Wine glasses or tumblers for serving
Delicious Variations to Try
One of the best things about a sangria recipe is how easily you can adapt it. Feel free to experiment with different fruits and flavours to make it your own.
- A Non-Alcoholic Version: To make a mocktail that everyone can enjoy, simply omit the brandy and swap the Prosecco for a good-quality sparkling apple juice or a non-alcoholic sparkling white wine. It’s just as festive and refreshing.
- Winter Pear and Ginger: Swap the red apple for a ripe but firm pear (like Conference or Comice). Add 2-3 thin slices of fresh ginger to the infusion for a gentle, warming heat that pairs beautifully with the other spices.
- Different Spirits: If you’re not a fan of brandy, Cointreau or Grand Marnier would be excellent substitutions, enhancing the orange notes. For a slightly different profile, a light spiced rum also works wonderfully.
What to Serve With Christmas Sangria Prosecco
This festive drink is a fantastic welcome cocktail for any holiday party, but it also pairs nicely with a range of savoury and sweet nibbles. The crisp acidity and fruitiness cut through rich foods beautifully.
- Savoury Canapés: Serve alongside mini sausage rolls, cheese straws, or blinis with smoked salmon and cream cheese. The bubbles and acidity provide a great contrast to these rich, savoury bites. For a casual Boxing Day meal, it would even work with something flavourful like these Beef Birria Tacos.
- A Festive Cheese Board: This sangria is a brilliant partner for cheese. It works particularly well with creamy Brie, a sharp cheddar, and a salty blue cheese like Stilton. The fruit in the sangria complements the cheeses perfectly.
- Sweet Treats: For a sweet pairing, consider serving it with something not overly sugary. It’s lovely with a slice of panettone or some simple shortbread biscuits. It would also be a fantastic drink to serve alongside a dessert platter featuring my Stuffed Cookies Recipe With Gooey Center.
Frequently Asked Questions
Christmas Sangria Prosecco
Ingredients
Method
- Prepare the Fruit: Wash all the fruit thoroughly. Thinly slice one of the oranges and the clementine into rounds. Juice the second orange and set the juice aside. Core the apple and chop it into small, bite-sized chunks (about 1-2 cm).
- Combine the Base Liquids: In a large pitcher or punch bowl, pour in the cloudy apple juice, unsweetened cranberry juice, brandy, and the freshly squeezed orange juice. Give it a gentle stir to combine.
- Add the Fruit and Spices: Add the sliced orange, sliced clementine, chopped apple, and the fresh cranberries to the pitcher. Drop in the cinnamon sticks and star anise.
- Stir and Infuse: Stir everything together gently with a long-handled spoon. I find that a wooden spoon works best to avoid bruising the fruit too much.
- Chill Thoroughly: Cover the pitcher and place it in the fridge to chill and infuse for at least 2 hours. If you have the time, I highly recommend chilling it for 4 hours; this really allows the warm spice notes to develop and mingle with the fruit.
- Add the Fizz: Just before you're ready to serve, remove the pitcher from the fridge. Take your well-chilled bottle of Prosecco and slowly pour it into the pitcher. It will fizz up, so pour at a slight angle to preserve as many bubbles as possible.
- Serve and Garnish: Give the sangria one last, very gentle stir. Ladle into wine glasses or tumblers, making sure each glass gets a scoop of the festive, alcohol-soaked fruit. Garnish each glass with a fresh sprig of rosemary for a lovely, aromatic finishing touch.
Notes
I really hope you give this Christmas Sangria Prosecco a try this holiday season. It’s such a simple way to create a wonderfully festive and impressive drink for your guests. There’s nothing better than handing someone a sparkling glass of this and seeing their face light up. Let me know how yours turns out in the comments below – I’d love to hear about it. Happy holidays! – Marcus
