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gG Fall Sangria
gG Fall Sangria
Cook Time:

Serves: 6 | Cook Time: 20 min

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For the Cranberry Reduction

• 2 cups cranberries

• 3 tbsp. granulated sugar

• ½ cup water

For the Sangria

• ⅔ cup blood orange juice (approx. 2 large oranges)

• 3 blood oranges - to slice

• 2 cups cranberries

• 3 cinnamon sticks

• fresh rosemary

• 1 bottle of white wine

• 2 cups ginger beer (approx. 1 ½ cans)

• 3 shots brandy



1: Make your Reduction

Add cranberries, sugar, and water to a small sauce pot, and bring the mixture to a boil.


Reduce to a simmer and cook for about five minutes, or until the cranberries begin to pop open and soften. Using a spoon, smash the cranberries, give the mixture a stir, and set it aside to cool.

2: Juice Oranges 

As the reduction cools, juice 2-3 blood oranges and slice three more.  

3: Fill Up Your Pitcher

Spoon the cranberry reduction into the bottom of a large pitcher. Next, add the orange slices, cranberries, cinnamon sticks, and rosemary. Finally, pour the blood orange juice, wine, ginger beer, and brandy on top.


Stir to combine.

4: Refrigerate

Store in the fridge until you’re ready to serve. For best results, your sangria should sit in the fridge for at least 2 hours to soak up the flavors.


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