Red Cider and Cranberry Sangria

This is an updated, slightly tart and dry version of the holiday favourite. Once you have the basics mastered, you can play with it to reflect your own flavour preferences. The amount below will make up three jugs.​​ 


Serves: 6

Preparation Time - 10 minutes

Cooking Time - 2 hours in the fridge


  1. 1 lemon

  2. 1 lime

  3. 3 clementines

  4. 150ml sherry (dry or sweet)

  5. 20ml Monin Sweet and Sour

  6. 100g caster sugar

  7. 3 bottles of El Gaitero Red Grape Cider

  8. 150ml cranberry juice



  1. The night before you want to prepare the sangria, put all the ingredients in the fridge.

  2. Slice the lemon and lime into thin slices and peel the clementines.

  3. Place all the fruit into a large pitcher or jug.

  4. Add the sherry, Monin and sugar. Stir well and place in the fridge to allow the flavours to develop.

  5. Before serving, crush the fruit slightly and roughly split into three amounts.

  6. For each jugful, stir in one bottle of cider and top up with cranberry juice.

  7. Taste test and add more sugar if required.

  8. Serve with ice in large wine glasses or tumblers.

  9. Cocktail umbrellas are optional.