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I made this concoction for National Sangria Day, which is December 20th… I found that a little odd, because I always think of Sangria as a summery beverage.

To make it a bit more “wintery” I added some cinnamon apples, clove spiced oranges and a cinnamon stick; the result:

summer sangria kissed by a spicy winter.

I know sangria and seasons can’t kiss, it’s just a metaphor…

It might make a pretty interesting surreal picture, though.

The Sangria I used in this recipe was Besa Del Sol Sangria, and ohmygoodness- you will LOVE it…. not too acidic, not too strong, with just the right fruity tartness you’d expect. Perfect for a warm summer day or a cozy night by the fireplace.

Since this Sangria is in a sealed pouch, I spiced the fruit first and then added it to individual glasses, after 5-10 minutes the Sangria begins to take on a slight hint of wintery spice that perfectly complimented the fruity notes.


The perfect way to relax after a busy day of shopping or baking…

winter spiced sangria

Author Michelle Keith/ The Village Cook


  • Beso Del Sol Sangria
  • 2 oranges that have been studded with cloves and cut into wedges
  • 1 medium apple diced and dusted with cinnamon
  • 1 cinnamon stick for garnish


  • place one orange segment and several apple pieces in glass, pour sangria over and garnish with cinnamon stick

or to ring in the New Year!