Every time the clocks go back and that grey London drizzle starts to set in, my thoughts immediately drift back to my nan’s kitchen. This Winter Spiced Sangria reminds me of her home, where she always had a pot of something spicy and fragrant simmering on the stove—usually a stew or a proper English pudding—and the air would be thick with the scent of cinnamon and cloves.

Now, British food often gets a bad rap for being “boring,” but we know exactly how to handle a cold evening. While most people associate sangria with a traditional Spanish sangría in July, I’ve given it a proper gastropub makeover for the winter months. This isn’t just cold wine with fruit; it’s a deep, soul-warming punch that carries all the nostalgic scents of a traditional mulled wine, but with a crisp, sparkling finish that keeps it from feeling heavy. It’s truly one of my favorite best sangria recipes for the season.

The Secret to a Winter Spiced Sangria: Maceration

The mistake most people make with sangria is just tossing everything in a jug and pouring it straight away. If you do that, you’re just drinking wine with some floating apples. To get that “proper” flavor in this Apple Cinnamon Sangria, we use a technique called maceration.

By tossing the apples with dark Muscovado sugar and spices first, the sugar draws the juice out of the fruit, creating a concentrated, spicy syrup. When you add the brandy and wine to that base, the flavors are already integrated. It’s the difference between a quick snack and a Sunday roast that’s been cooking all afternoon—patience is the key ingredient.

Choosing Wine for Your Holiday Red Wine Punch

Don’t let anyone tell you that you should use your cheapest “plonk” for sangria because the spices will hide the flavor. That’s rubbish. If you wouldn’t enjoy a glass of the wine on its own, don’t put it in the jug for this Christmas Sangria Recipe.

I prefer a full-bodied red like a Malbec or a jammy Shiraz. You need something with enough backbone to stand up to the woody cinnamon and the fiery kick of the ginger beer. A thin, acidic wine will simply get lost, and you’ll end up with something that tastes more like fruit juice than a sophisticated and warm spiced drink.

Samuel’s Proper Tips for Success

• Whole Spices Only: Whatever you do, don’t use ground cinnamon. It won’t dissolve; it’ll just create a gritty, cloudy sludge at the bottom of your jug that looks—frankly—unappetizing. Stick to the sticks.
• The Ginger Kick: In the UK, we love a “stone-ginger” style ginger beer—the kind that actually tickles the back of your throat. This provides the “heat” that replaces the temperature of a hot drink. In the States, look for the spiciest ginger beer you can find.
• The Orange Peel Trick: Before you drop the orange slices in, take a piece of the peel and rub it around the rim of your serving glasses. It releases the essential oils, so the first thing your guests smell is that bright, festive citrus hit.

This is the drink I make when friends come over to escape a drizzled-on commute. It’s unpretentious, dead simple, and honestly, it tastes like a hug in a glass. For more Samuel Thompson recipes, be sure to browse our full collection. Tuck in, you’ve earned it!