Ingredients
Equipment
Method
- In a large pitcher, mix together the non-alcoholic red grape juice, apple cider, cranberry juice, orange syrup (or orange blossom water), and honey (or simple syrup) until the honey is fully dissolved.
- Add the cranberries and diced apples to the pitcher and stir gently to distribute the fruit evenly. For deeper flavor, refrigerate the sangria overnight if possible.
- When ready to serve, pour the chilled sangria into glasses filled with ice, leaving space at the top.
- Top each glass with sparkling water to add fizz.
- Garnish each glass with a cinnamon stick and insert a straw, if desired.
Nutrition
Notes
Chill the sangria base with fruit overnight for the best flavor—this lets the apples and cranberries infuse the juice. Always add sparkling water just before serving to keep the sangria bubbly. Use honey for floral sweetness or simple syrup for a neutral taste; both work equally well. Fresh or frozen cranberries are fine, and unpeeled apples add color and texture. Leftovers can be stored in the fridge for up to four days; refresh by adding new fruit and sparkling water before serving. This drink pairs perfectly with holiday mains, cheese boards, and fall appetizers.