Outdoor summer parties in Spain always include big jugs of this fruity, spiced wine punch called sangria. You can add seasonal fruit to give an extra burst of variety and colour it seems so festive and is the perfect recipe for a summer Christmas.






Skill level

Average: 3.4 (31 votes)


  • 250 ml (1 cup) water
  • 110 g (½ cup) sugar
  • 1 cinnamon stick 
  • 1 orange (see Note)
  • 1 lemon (see Note)
  • ice cubes
  • 750 ml (3 cups) dry red wine (Spanish, if available)
  • 1.25 litre bottle soda water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 4 hours

Combine the water, sugar and cinnamon stick in a saucepan and boil for 5 minutes. Remove from the heat and allow the syrup to cool.

Slice the orange and lemon, place them in a bowl and pour the syrup over the fruit slices. Marinate for at least 4 hours.

Fill a large glass pitcher one-quarter full of ice. Add the marinated fruit, 1 cup of the syrup and the red wine. Stir well with a sangria stick or a wooden spoon and add soda water to taste. Serve in chilled wine glasses.


• Peach slices, strawberries or other fruit in season may replace the orange and lemon.


Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.