This Sparkling Holiday Champagne Sangria is an easy, better-for-you cocktail that is perfect to serve a crowd this Holiday season! Fizzy, festive and tasty!
PIN Sparkling Holiday Champagne Sangria
If you thought sangria was just for Summer sippin’ think AGAIN.
That was for tropical white Moscato sangria, but this SPARKLING sangria? It’s just FILLED with (boozy!) holiday cheer.
I mean, if you serve it alongside a slice of mulled red wine cake this Christmas/NYE, even your grouchy aunt Margaret is going to whistling a happy tune. <– That might be the wine talking, but DOES IT REALLY MATTER?
You know how some people are “dog people” or “taco people?” (made that one up. EVERYONE is a taco person) well, I am a “sangria person.” I told you before and I’ll tell you again, if it’s on the menu when I go out, I WILL ORDER IT.
Don’t care if it’s a red sangria, a white sangria. I will drink it with a goat, in a moat, while we float.
Maybe I’ve already even gotten into this champagne sangria ? You’d never know since it’s pretty much how I always type.
Most sangrias are a mix of wine and fruit, but this shimmery, sparkly little GEM of an adult beverage gets a little festive and FIZZY by adding some champagne!
What kind of champagne is used for sangria?
Because we’re using Moscato as the base wine, which is quite sweet, you’ll want to use a dry champagne like anything “brut.”
The sweetness of the Moscato (my go-to wine of choice because I am 28 with the drinking palate of a 5-year-old. One day.) in this sparkling holiday champagne sangria balances out the intense dryness of the champagne and that BOLD, tart underlying flavor of rich cranberries. Then a little zesty orange tingles your taste buds, culminating the whole drinking experience in FRUITY freshness.
It’s like the cranberry orange cookies we just ate but BETTER because, well, WINE. Duh.
IMO cranberry + orange = one of the best flavor combos ever and I have zero clue as to why we only eat it during the holiday season.
How to Make the BEST Sangria
Because I have tasted a LOT of sangria in my 28 years of life, I have discovered some pro-tips that I would like to impart on you so that your sparkling red sangria experience can be the YUMMIEST ever:
- You want to let the sangria sit for at least 4 hours. BUT, this is the BARE minimum. I STRONGLY (strongly, and MORE strongly) urge you to let it sit overnight to really meld the flavors and let the oranges SOAK in that wine!
- Do not add your champagne until JUST before you serve. Otherwise it will lose all its fizzy goodness!
- Don’t open your bottle of champagne in your kitchen facing directly up at a light source.
That one doesn’t have anything to do with making sangria. That is just a life lesson that I want to teach you because I may or may not have learned it the hard way.
Mr. FFF wonders how I function in the world sometimes.
Lots of sangria. ?
- 1 750ml Bottle White Moscato
- 3 Cups 100% Cranberry juice
- 2 Cups Fresh cranberries
- 4 Orange, sliced
- 1 750ml Bottle Brut Champagne
- Mix all the ingredients except the champagne in a large pitcher. Cover and refrigerate at least 4 hours, but best overnight.
- Just before serving, stir in the champagne.
- SLURP UP!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 2. OLD POINTS: 4
(per 1/8 of the recipe)