Ingredients for Cranberry Cornucopia Sangria
- 1 large orange, quartered and cut into 12 chunks
- 2 medium apples (Honeycrisp or Fuji recommended), cored and cut into 1/2-inch chunks
- Fresh Cranberries
- Triple Sec
- Dry Red Wine
- Sparkling Apple Cider
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How to Make Cranberry Cornucopia Sangria
- Quarter the large orange, leaving the peel on. Cut each quarter into 3 chunks (approximately 12 chunks total).
- Core the apples and cut them into 1/2-inch chunks.
- Coarsely chop the cranberries using a food processor or by hand.
- In a 3-quart (or larger) pitcher, combine the chopped cranberries and orange chunks.
- Add the 1/4 cup of orange liqueur and gently muddle the fruit using a cocktail muddler or wooden spoon to release their juices.
- Add the apple chunks and stir gently to combine with the other fruits.
- If using, add the cherries at this stage.
- Cover the pitcher and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours) to allow the flavors to meld.
- Just before serving, add the chilled white wine and sparkling cider.
- Gently stir to combine.
- Serve immediately in glasses, ensuring each serving contains some of the delicious fruit.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
29g
Fat
0g
Carbs
4g