Tart, light and fruity, this party-worthy sangria is a hit at any time of the year. —Katy Joosten, Little Chute, Wisconsin
- 2 cups water
- 1 cup fresh or frozen cranberries, thawed
- 1 bottle (750 milliliters) white wine, chilled
- 3/4 cup frozen limeade concentrate, thawed
- 1 each medium orange, lime and apple, peeled and diced
- 1 bottle (1 liter) citrus soda, chilled
- In a small saucepan, combine water and cranberries. Cook over medium heat until berries pop, about 5 minutes. Drain and discard liquid; set cranberries aside.
- In a pitcher, combine the wine and limeade concentrate. Stir in the diced fruit and reserved cranberries; add the soda. Serve over ice. Yield: 13 servings (3/4 cup each).
Originally published as Cranberry-Lime Sangria in Taste of Home December/January 2012, p47
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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