Tag Archives: Orange

Christmas Morning Punch (the adult version)

2 bottles of Riesling (Chateau Ste Michelle)
2 bottles of  Moscato (Grape & Vine and Sar Bee)
4 cups of Cranberry juice *not cocktail* (Nature’s Promise Naturals)
4 cups of Orange juice (Tropicana Pure)
2 cups Pineapple juice (Dole)
1 1/2 cup Chambord
1 cup Sweet Vermouth
1 cup Vodka (American Harvest)
5 (8 fl oz) cans Ginger Ale

1 Orange, sliced into rounds
1 bag of Cranberry

Add all ingredients except for the Ginger Ale soda. Let sit overnight preferably, but at least 4-5 hours before serving. Right before serving add the soda and stir. This sangria will need to be stirred throughout the night as the ingredients separate.

You’ll need a 2 1/2 gallon container for the sangria.


This Sangria was inspired by a picture I saw on Facebook (below). Initially I planned to only make 1 gallon since we’re not heavy drinkers, however I took the picture at face-value and actually bought real cranberry juice. Which made this sangria incredibly tart! But us humans are adaptable creatures, especially when it comes to alcohol, so I transferred the mix to my larger container and raided our liquor cabinet. It turned out pretty yummy!!!

I haven’t tried this myself yet, but if you’d like a 1 gallon (lower alcohol content) batch I suggest the below recipe. If you do let me know how it turns out!

1 bottle of Riesling
4 cups of Cranberry cocktail
4 cups of Orange juice 
2 cups Pineapple juice

1 Orange, sliced into rounds

Fill your glass 1/3 with Ginger Ale and the rest with the sangria mixture.

Tropical Sake Sangria

This was another recipe inspired by trying to use up what’s in my cabinet. Ages ago I bought a case of Afternoon Delight Moscato on Groupon on a whim. They were way too sweet for my tastes (and I like sweet fruit wines), however they make great additives to sangria.

Amazing with sushi, this is a strong but surprisingly light sangria.

1 bottle of Pinot Grigio (Cedar Creek)
1 bottle of Mango Moscato (Afternoon Delight)
2 bottles of Sake (Gekkeikan, Traditional)
1 bottle (32 oz) of Pineapple Mango juice (Tropicana Essentials Probiotics)
1 bottle (32 oz) of Mango juice (Goodbelly)
1 bottle (32 oz) of Orange Mango juice (Santa Cruz Organic)
1 1/4 cup of Triple Sec

2 Oranges, sliced into rings
1 Pineapple, sliced into rings

This sangria will need to be stirred before serving as the juice separates.

Makes about 2.5 gallon of sangria

Margarita Sangria

2/3 cup Agave Nectar Syrup
1/2 cup Silver Tequila
1/4 cup pure Lime Juice
1 bottle white wine (I used Spatlese)

2 lemons, sliced into thin rounds
2 limes, sliced into thin rounds
1 naval orange, halved and sliced into thin rounds

lemon-lime soda

To serve: fill glass with 1/4 lemon-lime soda and 3/4 sangria mix

*Times recipe by 4 to make a little over 2 gallons


Orange Mango Sangria

4 bottles (750ml ea) of White Wine
1 bottle (1 liter) of Triple Sec
2 cups (16 oz) of Key Lime Rum
3/4 cup Agave Nectar Syrup
3 cups (24oz) of Mango Puree Juice
3 cups Pure Lemon Juice
3 cups Orange Juice (pulp free)

1 Mango
1/2 Lemon
2 Cinnamon Sticks

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes about 2 1/2 gallons of sangria