Cranberry Juice Sangria With Port Wine

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/11/20
Autumn and Winter Sangria

Rimma_Bondarenko/Getty Images 

Prep: 10 mins
Cook: 0 mins
Chill: 3 hrs
Total: 3 hrs 10 mins
Servings: 9 servings

Originating in Spain, sangria is a festive drink made with red wine and fruit that is most often served in a pitcher. The word "sangria" is Spanish for "bleeding," referencing the color of the beverage. Since it was introduced by Alberto Heras at the 1964 New York World's Fair, it has become very popular in the U.S. There are several versions of sangria with varying types of wine and fruit, making this a drink that can be enjoyed year-round. This recipe is a festive holiday sangria made with cranberry juice, orange and lemon slices, and port wine. So each guest will have a few pieces of fruit in their glass, it is best to thread the fruit onto small skewers or toothpicks before adding to the sangria.

Ingredients

  • 1 navel orange (thinly sliced or cut into small wedges)
  • 1 medium lemon (thinly sliced or cut into small wedges)
  • 48 ounces cranberry juice
  • 3 cups port wine

Steps to Make It

  1. Thread the fruit pieces onto skewers, if desired.

  2. Combine all ingredients in a large jug or bowl and refrigerate for at least 3 hours to chill and allow the flavors to develop.

  3. Add ice to a pitcher and add sangria. Serve the sangria in wine glasses.

Recipe Variations

  • Add strawberry halves, peach slices, or large fresh blueberries to the skewers.
  • Replace 2 cups (16 ounces) of the cranberry juice with orange juice.
  • Add a few cinnamon sticks to the sangria.
  • Add a thinly sliced apple along with the citrus.
  • Add 1/2 cup of fresh cranberries for the perfect holiday touch.

What Is the Difference Between Tawny and Ruby Port?

Port is a fortified wine, meaning brandy is added to halt the fermentation process before it is placed in barrels to age. How long the wine is left to age determines whether it is a tawny or ruby port. Tawny port is left to age longer, where it will develop a rich color and a nutty, complex flavor. Ruby, on the other hand, is aged for less time and is characterized by having a sweeter taste. Ruby ports should be drunk soon after bottling, while tawny ports can be enjoyed later on.

Nutrition Facts (per serving)
438 Calories
20g Fat
7g Carbs
41g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 438
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 36%
Cholesterol 131mg 44%
Sodium 94mg 4%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Protein 41g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)