This sangria is fruity, lightly spiced, and dangerously drinkable.

Sangria dates back centuries to Spain and Portugal, where it was originally a rustic mix of red wine, chopped fruit, and a splash of brandy. The name comes from the Spanish word sangre, meaning “blood” -a nod to its deep red hue. Over time, it’s evolved into countless cocktail versions, from bubbly white wine sangrias to tropical twists. But the heart of the drink remains the same: something shared, poured generously, and enjoyed in good company.

That’s exactly what makes this apple, cranberry, and orange sangria a perfect sipper for Women’s Month. With this recipe below, you can make a big batch ahead of time, let the flavours mingle, and then serve it up with minimal fuss.

Ingredients

• 1 bottle dry red wine (750ml)
• 1 cup cranberry juice (unsweetened)
• ½ cup orange juice
• ¼ cup orange liqueur (like Cointreau or Triple Sec)
• 1–2 tablespoons maple syrup or honey (to taste)
• 1 orange, sliced into thin rounds or wedges
• 1 apple, thinly sliced (Granny Smith or Pink Lady works well)
• ½ cup fresh cranberries
• 1 cinnamon stick
• Ice, to serve
• Sparkling water

Method

1. In a large pitcher or jug, combine the red wine, cranberry juice, orange juice, orange liqueur, and sweetener.
2. Stir well to mix.
3. Add the sliced orange, apple, fresh cranberries, and cinnamon stick.
4. Cover and refrigerate for at least 2 hours, preferably overnight.
5. When ready to serve, fill glasses with ice and pour the sangria over.
6. Top with a splash of sparkling water.
7. Garnish with a fruit skewer.