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Cranberry Sangria

June 12, 2013
by Shannon Hepburn

cranberry.sangriaThis recipe was inspired by a non-alchoholic sangria I spied on a fantastic blog I often frequent – the Kitchn. I made a few subtle changes and swapped out the pomegranate juice for cranberry juice and traded an herbal tea for the black tea that’s called for.  This drink is fun & festive for a gathering and suitable for both kids and adults.

I tasted the brew after it marinated overnight and found it to be pleasingly tart.  However, some people may prefer a sweeter drink.  I adjusted the sweetness by adding a spoonful of maple syrup to individual glasses.


Cranberry Sangria
Serves: 8
  • 2 cups boiling water
  • 2 teaspoons loose-leaf tea in a tea ball or other style infuser)
  • 2 cinnamon sticks
  • ½ cup sugar
  • 3 cups cranberry juice
  • 1 cup freshly squeezed orange juice
  • 1 orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 lime, sliced into thin rounds
  • 1 apple, cored and cut into ½-inch chunks
  • 3 cups carbonated water
  1. Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
  2. In a large jar or pitcher, combine tea, cinnamon sticks, cranberry juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
  3. Just before serving, stir in carbonated water. Serve in glasses over ice. Or make drinks individually as needed by pouring an iced glass ½ full with sangria, spooning in some fruit and topping with fizzy water. Taste for sweetness and add a splash of maple syrup if desired.