Today is Sangria Day — an annual celebration of one of the most iconic bevies in history. Yep, you read that right: she’s been around for centuries.

Europeans started mixing up the wine-based punch nearly 1500 years ago. And unsurprisingly, Sangria became a hit almost immediately.

While it was a European exclusive for centuries, Sangria finally made its way to the United States at the 1964 World's Fair in New York. The rest is history. 

These days, Sangria is sipped all over the world and best served in large quantities, which makes it perfect for family gatherings and holiday parties.

Our favorite way to sip the sweet stuff? With a festive recipe that’s alcohol-free and flavor-packed!

This wintery rosé Sangria is filled with apple cider, cranberry juice, cranberry cinnamon simple syrup, apples, oranges, and cinnamon sticks. She'll warm you from the inside out, no alcohol needed!

Ingredients:

For the sangria:
2 bottles of Bubbly Rosé
2 cups apple cider
1 cup cranberry juice (the unsweetened kind)
Cranberry cinnamon simple syrup (recipe below)
1 cup fresh cranberries
1 honeycrisp apple, thinly sliced, plus extra for garnish
1 orange, sliced, plus extra for garnish
3 cinnamon sticks, plus extra for garnish

For the cranberry cinnamon simple syrup:
1 cup water
1 cup sugar
2 cups fresh cranberries
2 cinnamon sticks

For the sugared cranberries (optional):
1 (12 ounce) bag fresh cranberries
1/2 cup water
1 1/2 cups granulated sugar, divided

Instructions:

1. Make the cranberry cinnamon simple syrup. Bring water, sugar, cranberries, and cinnamon sticks to a boil. Boil for 3-4 minutes or until cranberries start to burst and the mixture is a deep red color. Strain into a bowl with a fine mesh strainer and set aside to cool. Discard the cranberries and cinnamon sticks.
2. Make the sangria. In a large pitcher, combine the Bubbly Rosé, apple cider, cranberry juice, cooled cranberry cinnamon simple syrup, fresh cranberries, apple slices, orange slices, and cinnamon sticks. Chill in the fridge for 2-4 hours or until ready to serve.
3. To make the sugared cranberries, bring water and ½ cup of the sugar to a boil. Once boiling, stir for thirty seconds until dissolved. Remove from heat and stir in the cranberries. Stir until completely coated, then transfer to a wire rack to dry. Let dry for an hour, then roll in the remaining sugar, working in batches. Transfer back to the rack, and let dry for an additional hour. Store in a cool, dry place.
4. Once ready to serve, pour sangria into glasses filled with crushed ice. Garnish with extra apple and orange slices, a handful of sugared cranberries, and a cinnamon stick!

Find more holiday-ready mocktail recipes here! Need something alcohol-free to ring in the New Year? Order a case of Dry Secco today!