Harvest Sangria

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Holiday time is here again and that means a wide variety of Cocktails and Mocktails.  Sangria, always a crowd favorite, is usually associated with Summer.

I absolutely love Sangria and look for any excuse to make it. Here, I created a Harvest Sangria using seasonal fruits and flavors that will be sure to please your crowd and serves 12!  At 4 Points Plus a serving, this is a delicious way to enjoy a festive drink with very little work.


  • Kirschwasser is a fancy name for Cherry Brandy.  It is also sometimes just called “Kirsch”.  I used Clear Creek Distillery’s Kirschwasser. It is one of the best I know of and a bit expensive, hence why I only purchased what I needed for the recipe.
  • If you really want to save time, use a mandoline to cut your fruit.
  • I used coconut palm sugar.  I discuss it in more in the notes section of my Sweet Potato Casserole Recipe.  It is fantastic in this Sangria – you don’t need a lot of it and it adds depth and a great flavor!
  • If you don’t usually buy organic fruit, I would recommend you get organic if you can for this since the wine soaks in the fruit overnight.  If you can’t, just be sure to scrub your fruit really good.
  • Malbec is a type of red wine that is great for Sangria.  If you can’t find it, get a fruity red wine.

Harvest Sangria
4 Points Plus per serving -- Recipe Makes 12 Servings -- Individual serving is approximately 3.5 ounces (serve over ice with fruit and a splash of club soda)
Serves: 12
  • large container or pitcher for soaking
  • 2 bottles Malbec wine
  • 2 mini bottles (or ½ cup) Kirchwasser (Cherry Brandy)
  • 4 tablespoons coconut palm sugar (or brown sugar)
  • ½ cup boiling water
  • 2 ripe pears, washed and cut into thin slices
  • 2 ripe apples, washed and cut into thin slices
  • 2 clementines, washed and cut into thin slices
  • ½ lemon, washed and cut into thin slices
  • ½ lime, washed and cut into thin slices
  • 2 cinnamon sticks
  • club soda for serving
  • fresh cut fruit for garnish when serving
  1. Gather ingredients together
  2. Thinly slice lime, lemon, and clementines into rounds or half-moons. Toss into container with cinnamon sticks.
  3. Slice apples in half and use a paring knife to carve out core and seeds.
  4. Repeat with pears.
  5. Proceed to slice apples and pears into thin half moon slices and toss into container.
  6. Mix sugar with boiling water until dissolved and pour over fruit mixture.
  7. Pour in Kirschwasser
  8. and then wine
  9. Close container or cover pitcher with saran wrap. Refrigerate overnight.
  10. When ready to serve, remove cinnamon sticks, pour over ice cubes, garnish with fresh cut fruit, and top off with a splash of club soda. Cheers!


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    • EverydayMaven says

      Thanks Faith! I am making another batch tonight to have on hand for all the prep cooking we are doing tomorrow ;). Happy Thanksgiving!

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