Spiced Crockpot Sangria

Here is my favorite crockpot sangria recipe, with red wine, pomegranate juice, brandy, triple sec, warm spices like cinnamon and star anise, and plenty of fresh fruit slices.

This sangria is my go-to drink for fall and winter gatherings. I love that it simmers away in the slow cooker while I’m getting everything else ready, and the whole house smells amazing. Plus, everyone always asks for the recipe!

What Kind of Red Wine Should I Use?

For crockpot sangria, you’ll want to choose a fruity, medium-bodied red wine that won’t break the bank since you’re mixing it with other ingredients. Malbec works great, but you can also use Merlot, Garnacha, or even a Spanish Rioja – all of these have nice fruit flavors that complement the added fruits and spices. Don’t feel like you need to splurge on an expensive bottle here, but avoid anything labeled “cooking wine” since those tend to be overly salty. A good rule of thumb is to pick something you’d enjoy drinking on its own, but save the fancy stuff for sipping by itself.

Options for Substitutions

This sangria recipe is really forgiving and you can easily swap things around based on what you have:

• Red wine: Malbec works great, but any fruity red wine like Cabernet Sauvignon, Merlot, or even a Spanish Rioja will do the trick. Just avoid anything too expensive – save that for drinking on its own.
• Pomegranate juice: If you can’t find pomegranate juice, try cranberry juice or even orange juice for a different flavor profile. Just make sure it’s 100% juice without added sugar.
• Brandy: Don’t have brandy? You can use rum or even skip the brandy altogether and add more triple sec or wine instead.
• Triple sec: Cointreau or Grand Marnier work as substitutes, or you can use any orange liqueur you have on hand.
• Sweetener: Regular sugar, honey, agave nectar, or maple syrup all work fine. If using liquid sweeteners like honey, start with 3 tablespoons and adjust to taste.
• Fruit: Mix and match whatever fruit you have available – berries, peaches, grapes, or pineapple all work well. Just keep the orange since it’s pretty essential for traditional sangria flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot sangria is cooking it too long or on high heat, which can make the alcohol taste bitter and burn off too much of it – stick to low heat for just 2 hours to keep those flavors balanced.

Adding all the fruit at once is another common error, especially the oranges, which can turn bitter when cooked too long, so save them for the last 15-20 minutes or add them right before serving.

Don’t skip tasting and adjusting the sweetness before serving, since different wines and fruit have varying sugar levels – you might need a bit more sweetener or a splash of juice to get it just right.

Finally, resist cranking up the heat to speed things along, as gentle warming allows the flavors to blend together without cooking off all the alcohol or making the fruit mushy.

What to Serve With Crockpot Sangria?

This fruity sangria is perfect for parties and pairs beautifully with Spanish-inspired tapas like patatas bravas, manchego cheese with crackers, or a simple charcuterie board loaded with cured meats and olives. If you’re hosting a bigger gathering, set out some tortilla chips with guacamole and salsa, or make a batch of sliders that guests can grab while they sip. The sangria also goes great with grilled chicken skewers or shrimp tacos if you’re doing a full meal. Since it’s already packed with fruit, you don’t need much else for a sweet finish, but some churros or flan would be a nice touch if you want to go all out.

Storage Instructions

Store: Leftover sangria keeps well in the fridge for up to 3 days in a pitcher or airtight container. The fruit will get softer and more wine-soaked over time, which honestly makes it even better! Just give it a good stir before serving since the fruit tends to settle at the bottom.

Make Ahead: Sangria actually tastes better when you make it ahead! You can mix everything except the fruit up to 24 hours in advance and keep it in the fridge. Add the fresh fruit about 2-4 hours before serving so it has time to soak up all those flavors without getting too mushy.

Serve: When you’re ready to enjoy, ladle the sangria into glasses and make sure everyone gets some of that boozy fruit. You can serve it chilled straight from the fridge, or add a few ice cubes if you want it extra cold. The fruit is totally edible and delicious after soaking in all that wine!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 3-4 g
• Fat: 0-1 g
• Carbohydrates: 85-100 g

Ingredients

• 51 oz red wine (such as Barefoot Cabernet Sauvignon)
• 1 cup pomegranate juice
• 2/3 cup brandy
• 1/3 cup triple sec
• 3 tablespoons sugar substitute
• 3 cinnamon sticks
• 1 pear (cored and sliced into 1/2-inch thick wedges)
• 1 apple (cored and sliced into 1/2-inch thick wedges)
• 1 orange (sliced into 1/4-inch rounds)
• 3 whole cloves
• 1 star anise

Step 1: Prepare the Fruit

• 1 pear
• 1 apple
• 1 orange

Core the pear and apple, then slice both into 1/2-inch thick wedges.

Slice the orange into 1/4-inch rounds.

Set the orange slices aside separately from the other fruit, as they’ll be added later.

Having your fruit prepped and ready ensures the slow cooker can start working on building flavor immediately without interruption.

Step 2: Build the Sangria Base

• 51 oz red wine
• 1 cup pomegranate juice
• 2/3 cup brandy
• 1/3 cup triple sec
• 3 tablespoons sugar substitute

Pour the red wine, pomegranate juice, brandy, and triple sec into your slow cooker.

Add the sugar substitute and stir well to ensure it’s fully dissolved.

This liquid foundation will infuse with the spices and fruit over the next couple of hours, developing deep, complex flavors.

Step 3: Add Spices and Initial Fruit

• sangria base from Step 2
• 3 cinnamon sticks
• 3 whole cloves
• 1 star anise
• pear slices from Step 1
• apple slices from Step 1

Add the cinnamon sticks, whole cloves, and star anise to the sangria base, stirring to distribute them evenly.

Then add the pear and apple wedges, pushing them gently into the liquid.

I like to add the citrus spices early so they have time to soften and release their essential oils into the sangria, creating a warming, aromatic depth that can’t be rushed.

Step 4: Slow Cook and Infuse

• sangria from Step 3

Cover the slow cooker and cook on low for 2 hours.

This gentle, extended heat allows the spices to fully infuse into the liquid, the sugar to caramelize subtly with the fruit juices, and all the flavors to meld together harmoniously.

The fruit will soften slightly while still maintaining its structure.

Step 5: Finish and Serve

• cooked sangria from Step 4
• orange slices from Step 1

After 2 hours, stir the sangria gently and add the reserved orange slices.

I add the oranges at the end because their bright, fresh citrus flavor is best enjoyed fresh rather than stewed—they’ll soften slightly in the warm sangria but maintain more of their character.

Ladle into glasses with some of the fruit and spices, and serve warm or at room temperature depending on your preference.

Spiced Crockpot Sangria

Delicious Spiced Crockpot Sangria recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 12 minutes mins

Servings: 8 glasses

Calories: 1025

Ingredients Method

Ingredients

  

• 51 oz red wine (such as Barefoot Cabernet Sauvignon)
• 1 cup pomegranate juice
• 2/3 cup brandy
• 1/3 cup triple sec
• 3 tablespoons sugar substitute
• 3 cinnamon sticks
• 1 pear (cored and sliced into 1/2-inch thick wedges)
• 1 apple (cored and sliced into 1/2-inch thick wedges)
• 1 orange (sliced into 1/4-inch rounds)
• 3 whole cloves
• 1 star anise

Method

 

1. Core the pear and apple, then slice both into 1/2-inch thick wedges. Slice the orange into 1/4-inch rounds. Set the orange slices aside separately from the other fruit, as they'll be added later. Having your fruit prepped and ready ensures the slow cooker can start working on building flavor immediately without interruption.
2. Pour the red wine, pomegranate juice, brandy, and triple sec into your slow cooker. Add the sugar substitute and stir well to ensure it's fully dissolved. This liquid foundation will infuse with the spices and fruit over the next couple of hours, developing deep, complex flavors.
3. Add the cinnamon sticks, whole cloves, and star anise to the sangria base, stirring to distribute them evenly. Then add the pear and apple wedges, pushing them gently into the liquid. I like to add the citrus spices early so they have time to soften and release their essential oils into the sangria, creating a warming, aromatic depth that can't be rushed.
4. Cover the slow cooker and cook on low for 2 hours. This gentle, extended heat allows the spices to fully infuse into the liquid, the sugar to caramelize subtly with the fruit juices, and all the flavors to meld together harmoniously. The fruit will soften slightly while still maintaining its structure.
5. After 2 hours, stir the sangria gently and add the reserved orange slices. I add the oranges at the end because their bright, fresh citrus flavor is best enjoyed fresh rather than stewed—they'll soften slightly in the warm sangria but maintain more of their character. Ladle into glasses with some of the fruit and spices, and serve warm or at room temperature depending on your preference.