Meghan Y., Author at Cake 'n Knife

Roasted Citrus & Herb Red Snapper

POSTED BY Meghan Y. ON March 3, 2015 // 9 Comments

Hey there, good lookin’…

I just got back from Food Blog Forum in Orlando and let me tell you, arriving at 1am in 10 degree weather was a shock I was not prepared for. I am missing the warm weather, sunshine (even though it only graced us for a day), and especially the magical setting. I’ll overwhelm you with details and photos tomorrow, but my oh my did I feel spoiled this weekend!

Since I am missing the sunshine state rather fervently at this particular moment, I have to share this red snapper recipe with you. Doesn’t it just scream Florida to you with all those lemon and orange slices? [Read more…]

Cinnamon Coffee Ice Cream

POSTED BY Meghan Y. ON February 27, 2015 // 2 Comments

When I first went to Nashville, I stayed at the Omni Nashville which houses Bongo Java, a Nashville coffee company that makes the BEST cinnamon coffee drink I’ve ever tasted. It’s called The West End and I probably inhaled drank at least 5 of them over the course of 2 days. The balance of coffee and cinnamon was something that my boss and I were fawning over with every sip.

[Read more…]

Fennel Lemon Mint Vodka Fizz

POSTED BY Meghan Y. ON February 26, 2015 // 1 Comment

Fun fact: I do not like black licorice. However I love fennel.

Weird, right?

Using fennel in cocktails is my favorite way to enjoy fennel, even when it’s not in season. The fennel syrup that both flavors and sweetens this cocktail is so addictive. I will simply add it to club soda and enjoy a handcrafted refreshing soda any afternoon. [Read more…]

Spicy Miso Glazed Chicken Wings

POSTED BY Meghan Y. ON February 24, 2015 // 1 Comment

It’s time to grab those napkins.

I’ve been really into not-so clean, very messy foods lately. I’ve eaten more pizza, barbecue, and anything else you can imagine that leaves your clothes stained with the first bite over the past few weeks than I ever have before. My eating habits tend to reflect my overall stress level and since it’s been on the rise over recently, I am all about the messiest foods I can get my hands on. [Read more…]

Savory Chicken Caprese Galette

POSTED BY Meghan Y. ON February 19, 2015 // 9 Comments

A galette is one of my favorite ways to create a simple and easy dinner or dessert. It requires little finesse and even when it looks like a mess, it still looks beautiful.

I am huge fan of anything caprese. When I first visited Italy, I tried a caprese salad for the first time and was in shock when I realized that it was composed of only a few ingredients. Every bite is perfectly balanced with acid, sweet, and salt. Despite not having been to Italy in a few years, I still find myself drawn back to this flavor combination. [Read more…]

Oscar Chambord Royale

POSTED BY Meghan Y. ON February 16, 2015 // 21 Comments

Toast the season with an Oscar Chambord Royale! Served up in festive style, this simple cocktail is perfect for any watch party you have planned – or even for Valentine’s Day. Cheers!

Oscar Monday Chambered Royales | cakenknife.com

I look forward to the Academy Awards every year. I love all the outfits, interviews, and speeches that carry on even after they start the music to cut them off. And this year, one of my absolute favorite actors/performers/all-around too talented guys, Neil Patrick Harris, is hosting so you know I’ll be watching every single second.

Oscar Monday Chambord Royales | cakenknife.com

Out of all the movies this year, The Theory of Everything is my favorite. The story of strength, determination, and inspiration really struck a chord with me. Turning this movie into a recipe seemed nearly impossible when I first thought about it. However because Stephen was and still is so brilliant and complex, that inspired me to go ultra simplistic with the recipe to honor the film and the Oscars. Plus, in reality, Stephen met his wife at a New Year’s party, so it had to have champagne!

[Read more…]

Nutella Icebox Stacks

POSTED BY Meghan Y. ON February 13, 2015 // 2 Comments

Nutella Icebox Stacks are the EASIEST dessert in the entire world! Layers of whipped Nutella, raspberry compote and cookies make these little stacks of heaven. It’s the perfect Valentine’s Day dessert to surprise everyone with!

Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission.

If you need a last minute dessert recipe for Valentine’s Day tomorrow, I’ve got you covered!

These icebox stacks come together in mere minutes and freeze overnight, so you can wake up tomorrow morning with an indulgent layered dessert that is sure to impress anyone.

The layers of flavor in these perfectly portioned individual stacks is so heavenly, you’ll end up finding any excuse to make these, even when Valentine’s Day is long gone. I mean, it’s NUTELLA whip layered with raspberry compote and Nilla Wafers (my three favorite things combined in one bite). [Read more…]

Ginger Pomegranate Martini (aka Love Potion #9)

POSTED BY Meghan Y. ON February 12, 2015 // 1 Comment

You know that song “Love Potion #9”? I know we typically hear it during Halloween parties, but it’s been stuck in my head for weeks (absolutely no idea why!). Lately the only way I’ve been able to get anything out of my head is by making into food – which has got to be some sort of strange talent right?

Ladies and gents, allow me to present Love Potion #9. [Read more…]

Pan Seared Scallops with Bacon Cream Sauce

POSTED BY Meghan Y. ON February 10, 2015 // 88 Comments

Pan Seared Scallops with Bacon Cream Sauce are cooked perfectly, then served up on a bed of that dreamy bacon-packed sauce… If you are looking to impress anyone with your skills in the kitchen, this is the one dish that’ll steal their hearts every single time.

Pan Seared Scallops with Bacon Cream Sauce | cakenknife.com

about these pan seared scallops with bacon cream sauce

This is how you open a date-night dinner to remember. For Valentine’s Day this year, I wanted to give you all a recipe that will is the perfect way to show someone serious love. Also show yourself how much you love YOU.

Because there’s no other way to say “I love you” than perfectly seared scallops nestled in bacon cream sauce.

I mean, seriously, is there anything that bacon cream sauce can’t make magical?

This dish is honestly the one meal I will bust out when I am trying to impress.

Easy to make and gorgeous. It doesn’t get much better than that.

BTW, you can totally turn this into a full meal alongside some couscous and asparagus! YUM.

isn’t it hard to cook the perfect pan seared scallops?

I think scallops terrify a lot of people because they can go from silky to rubber in about 10 seconds. However, if you keep a close eye on them, even if you pull them a little early and let them rest, they come out perfect in just about 2 minutes or less.

Really the scallops are the easy part. I can hear you rolling your eyes, but really, they are easy!

The one thing I do have to say is that you HAVE to follow the instructions to the letter for cooking these pan seared scallops.

All I can say is that Gordon Ramsey really knows what he is talking about.

No matter how many times I make these scallops, they always turn out perfectly cooked and golden. It’s a technique that is really hard to screw up, so cooks of any skill level can master it easily!

The difficult part of this recipe is keeping yourself from sticking your face in this bacon cream sauce and inhaling it all. Your date actually might still be licking the plate to get every little drop of this sauce before you take it away.

ingredients

bacon – I recommend using a thick-cut bacon (I like the Wright brand personally!) because the thicker pieces really stand out in each bite. However you can use whatever your favorite is – the flavor will come through in the sauce!

butter – unsalted butter is best here because the salt content in the bacon brings enough salt to the party!

heavy cream – use heavy whipping cream for this recipe. It adds the richness to the creamy sauce!

parmesan – I always recommend buying a block of parmesan and grating it yourself for the recipe. You can buy it pre-grated, but the flavor is just never as good.

oil – I used canola oil to sear the scallops, however you can also use grapeseed oil or vegetable oil. You want a light oil that has a high smoke point.

scallops – be sure to buy fresh, not frozen, diver scallops for this recipe! You want them to be fresh, because frozen scallops tend to retain water and don’t sear off as well. This is the recipe to splurge on so opt for the freshest you can find!

this recipe’s must-haves

The one knife I rely on day in and day out in the kitchen is this stunning chef’s knife. Seriously, having a good quality knife is the best investment you can make for your skillet!

You will need a nonstick skillet and a saucepan because both are a must for this recipe, and so many others, of course!

More seafood appetizer recipes to explore: Crab Rangoon Dip | BBQ Bacon Wrapped Shrimp | Honey Lime Shrimp Tostadas | Spicy Tuna Poke Wonton Cups

here’s how to make pan seared scallops with bacon cream sauce

cook bacon

Heat a medium skillet over medium-high heat. Once hot, add bacon and cook until crisp, about 3 to 4 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towel to drain.

make cream sauce

Keep the bacon grease in the skillet! Add in the butter, cream, and parmesan. Cook over medium heat, stirring constantly, until the sauce is reduced by about half.

Stir in the cooked bacon and season with salt and pepper to taste. Keep warm over low heat while you cook the scallops.

sear scallops

In a separate large skillet, add olive oil and cook over medium-high heat until it shimmers. While that’s heating, pat the scallops dry and season with salt and pepper.

Make sure the pan is hot, then add the scallops to the pan working in a clockwise motion so the scallops are in a circle in the pan. By the time you add the last scallop, it’ll have been just about a minute. Flip the scallops in the order you added them to the pan. They should be golden brown, so if they aren’t, wait to flip them another 10 to 15 seconds.

Sear on the other side for 1 minute, then remove to a plate lined with paper towel to drain. Serve scallops over a layer of the cream sauce and garnish with freshly chopped chives.

scallops with creamy sauce on plate image

tips for success

using frozen. I highly recommend using fresh, but if you have frozen, be sure to thaw them in the refrigerator overnight before you plan to cook them. Be sure to pat them dry well. I recommend letting them sit of paper towels with a paper towel on top for 10 minutes to absorb excess moisture.

give them space. Make sure you are giving those scallops some space in the pan! If they get too close together, they will boil instead of sear which you don’t want!

do not touch! While the scallops sear, do not touch them unless it is to flip them ONCE. The searing process shouldn’t be interrupted!

is this recipe keto-friendly?

When I made this recipe, I didn’t intend for it to be keto-friendly, but it turns out it is! It’s a great fat bomb recipe (or so I’ve been told my keto friends!), so it works well for that diet.

Need more inspiration for Valentine’s Day recipes? Check out my Valentine’s Day recipe page!

how long does it take to pan sear scallops?

It takes just 2 minutes! These cook up fast, so be sure to have the sauce ready to go before you start cooking the scallops.

what can I do with any leftover bacon cream sauce?

If you happen to have leftover bacon cream sauce, there are some awesome ways to use it up:

Mix it into your mashed potatoes or cauliflower puree.
Top your grilled steak or chicken with it.
Use it on top of roasted or steamed asparagus (a personal favorite of mine!)
Mix it into the filling for deviled eggs.

plate of seafood with bacon cream sauce image

what to serve with pan seared scallops

You can serve these as an appetizer on their own, or serve a smaller amount of people for a main dish. If you are serving it as a main dish, I recommend serving them with the sauce over pasta! The cream sauce is ideal for coating noodles. You can also serve these scallops with a side of roasted potatoes and a side salad.

If you are serving these for Valentine’s Day or another romantic occasion, I have a list of Valentine’s Day drinks to use for inspiration! For a full meal, check out my Valentine’s Day menus for more dishes to serve with these scallops.

Finally, if you make these pan seared scallops with bacon cream sauce, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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Pan Seared Scallops with Bacon Cream Sauce

If ever there was a recipe to seal the deal on date night, this one is it.

4.6 from 293 votes

Print Pin

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 2

equipment

ingredients

6 slices bacon chopped
1/2 Tbsp unsalted butter
1 cup heavy whipping cream
1/2 cup Parmesan freshly grated
1/2 tsp canola oil
6 large fresh diver scallops
Salt & pepper
Chopped chives for garnish

instructions

In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot (make sure it’s really hot!), add the scallops to the pan. Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown. Remove to a paper towel-lined plate to drain.
Serve the scallops over a layer of bacon cream sauce. Garnish with chives.

nutrition

Calories: 751kcal

Category: Appetizer

Baked Three Cheese Ricotta Gnocchi with Tomato Sauce

POSTED BY Meghan Y. ON February 3, 2015 // 6 Comments

Oh holy gooey cheesiness…

I have to admit; I still haven’t mastered potato gnocchi from scratch. BUT this ricotta gnocchi is so simple to make and so pillowy soft, I don’t think I will ever need to learn how to master potato gnocchi. [Read more…]

Super Bowl Recipe Round Up

POSTED BY Meghan Y. ON January 30, 2015 // 2 Comments

It’s that time of year again…. SUPER BOWL SUNDAY!!! As an intensely passionate lover of food, this is one of those ultimate food holidays that I can’t wait for. Especially because game day snack usually involve everything fried, cheese, and anything but healthy. It’s another day for indulgence and I relish every second of it!

This year I had to do a Super Bowl Recipe Round Up of my favorite indulgent recipes that I’ve featured over the past 2+ years. Get ready to start drooling and try not to lick the computer screen, folks… [Read more…]

Soft Batch Mini M&M Cookies

POSTED BY Meghan Y. ON January 27, 2015 // 4 Comments

I looooooooove soft cookies.

I know that some of you out there love a crispy cookie, but I absolutely cannot stand it when a cookie is hard and crunchy. I much prefer soft, pillowy cookies that practically melt in your mouth. Especially in miniature form, because that means you get to eat 4 or 5 cookies instead of one big cookie, right? [Read more…]

Creamy Charred Tomato Soup with Garlic Croutons

POSTED BY Meghan Y. ON January 23, 2015 // 6 Comments

If you follow me on Instagram you know that I had a whirlwind 24 hour trip to Dallas this week. It was snowing in Denver when I left and it’s still pretty darn cold here after the quick jaunt to Texas, so I am ready to warm up with a big ol’ bowl of this oh-so addictive soup…

The rustic, charred tomato flavor in this soup is exactly what makes me come back to it bite after bite after bite. All to often, tomato soup can be flat in flavor and very one note, requiring me to pair some sort of sandwich with it to feel truly satisfied. [Read more…]

Grapefruit Margarita

POSTED BY Meghan Y. ON January 22, 2015 // 4 Comments

It’s time to brighten things up in here!

Winter can get a bit dreary and I love being reminded that grapefruits are now in season. This is the perfect time of year to indulge in something bright, cheery, and traditionally what I would deem to be more of a summer drink. [Read more…]

Loaded Sweet Potato Nachos

POSTED BY Meghan Y. ON January 20, 2015 // 1 Comment

Just look at that glorious, utterly gorgeous mess…

A heaping helping of nachos is one of my (many) weaknesses. Probably due to those college nights after one too many vodka tonics on a mostly empty stomach because no one ever thought to serve actual food at the parties I went to (seriously what were they thinking?!). My roommates and I would get home and bust out the nachos as we recounted the night, gossiping like we were back in high school again. [Read more…]

Bourbon Bananas Foster Monkey Bread

POSTED BY Meghan Y. ON January 16, 2015 // 9 Comments

Monkey bread is a long-standing tradition in my life. I remember the first time I ever had monkey bread was back when I turned 22 (wow does that feel like decades ago!). I woke up early in the morning to a thick slice of this caramel and pecan covered magical bread. Within two bites I was hooked, and I have to tell you, I haven’t found a better breakfast since.

For years I haven’t even tried to mess with the classic recipe that I’ve made every year for Christmas. I mean, why try to break a good thing? [Read more…]

Braised Short Rib Stew with Red Wine & Mushrooms

POSTED BY Meghan Y. ON January 13, 2015 // 5 Comments

A heaping bowl of stew is how I am finding comfort this week…

So far, the week hasn’t started off great. I killed a chocolate pound cake on Sunday (by killed I mean seriously KILLED) and for some reason, this one isn’t rolling off my back like other kitchen disasters do. I am feeling a bit “off” for some reason – not sure if it’s the full speed collision Kya, our furry baby, had with the back of my head or the bipolar weather we are experiencing in Denver. [Read more…]

Perfect Mulled Wine with Paradise Fruit Company

POSTED BY Meghan Y. ON January 8, 2015 // 4 Comments

What’s wintertime without a warm mug of perfectly mulled wine?

I love the classic combination of spices that go into mulled wine because it reminds me so much of home in Colorado on those cold, snowy nights I love so much. When I received a sample of Paradise Fruit Company’s candied ginger, after tasting it, I know that I had to add some of the delicious candy to my mulled wine mix! I have used Paradise Candied Ginger and Candied Fruits for years in my baking; particularly around the holidays with all the fruitcake and gingersnaps I love to gobble up. [Read more…]

Buffalo Chicken Rolls

POSTED BY Meghan Y. ON January 6, 2015 // 1 Comment

The end of football season is looming and it feels like the Super Bowl is right around the corner. I am anxiously awaiting the Broncos playoff game this weekend and the only thing that alleviates my nerves right now is cooking. And eating.

The eating part I am seriously fighting myself on since one of my new year’s resolutions is to tone up and lose some weight… #whatwasIthinking [Read more…]

Bacon Gorgonzola Mussels

POSTED BY Meghan Y. ON January 2, 2015 // 5 Comments

Well hello 2015, it’s so wonderful to meet you! Shall we dine over some ridiculously luxurious mussels and get to know each other a bit?

[Read more…]

Ultimate DIY Champagne Bar

POSTED BY Meghan Y. ON December 30, 2014 // 10 Comments

It’s about time for a new year, isn’t it? Not that I haven’t absolutely cherished this year, because I definitely have! I just love the feeling of a fresh new year in front of me, ready to be tackled and made even better than the last.

There’s nothing like the feeling of a new beginning and there’s no better way to celebrate it than with a full bar of sparkling beverages! [Read more…]

Christmas Sangria

POSTED BY Meghan Y. ON December 23, 2014 // 150 Comments

Christmas Sangria is a delightful way to celebrate the holidays, all in one gorgeous chilled glass. This festive sangria is just the right balance of crisp and fruity, with a slight touch of sweetness!

christmas sangria in a wine glass with rosemary

about this christmas sangria

For the past two days, I keep having to remind myself that Christmas is just around the corner. Can you believe it’s only two days away?! It feels unreal. Although I suppose that’s the case every year…

I spend over a month preparing for it, and it comes as such a surprise when it finally arrives.

I am all about packing Christmas Eve and Christmas day with as much food as I possibly can. The cooking and baking marathon will continue until my feet are sore and my stomach is rumbling (yes, I always forget to eat when I am cooking/baking!).

There’s something about the holidays that brings out the true inner chef within me. Sharing homemade food with all my loved ones is the best gift in the world in my book.

This Christmas Sangria is a delicious, simple recipe to accompany any meal and make your holiday merry and bright. It’s honestly the one recipe that my entire family demands that I make for our Christmas Eve celebration every single year!

The addition of a sprig of fresh rosemary adds the true taste of the holidays that I cherish so much. As soon as you take that first sip you’ll realize that this sangria is the drink you won’t want to live without when Christmas rolls around every year.

Note: this post is an updated version from the original published on December 23, 2014 (updated on November 17, 2023)! The post includes commonly asked questions, tips and tricks, and more. The recipe remains the same!

glasses of christmas sangria garnished with fresh rosemary

ingredients

white wine – be sure to select a dry white wine. I personally prefer a chardonnay or a sauvignon blanc for this particular recipe. Whatever white wine you choose, the most important thing is to make sure it isn’t sweet.

sparkling apple cider – non-alcoholic sparkling apple cider is what you are looking for here! It can also be labeled sparkling apple juice, depending on where you live. Do not use alcoholic apple cider for this sangria!

simple syrup – the original recipe called for granulated sugar, but we’ve found through testing that using simple syrup is easier to incorporate!

cranberries – I prefer to use fresh cranberries since they are in season around the holidays! However you can also use frozen – see my Seasonal Tip at the end of this post for more information on using frozen cranberries.

apple – Granny Smith (green) apple is best for this recipe!

rosemary – definitely use fresh rosemary for this recipe. If you can’t find fresh, you can omit it and it will still taste good! Be sure to pick up extra as a garnish for the glasses – it just adds the right amount of festive flair.

this recipe’s must haves

Get the look in the video below with stemless wine glasses and pitcher. The pitcher is one that I so so love, because it’s gorgeous and just the right size!

Stir it up with a wooden spoon, a must-have for my utensil jar.

pouring white wine into a pitcher for a holiday cocktail

here’s how to make this christmas sangria recipe

combine ingredients

In a large pitcher, add all of the ingredients for the sangria. Stir until the sugar dissolves.

refrigerate

Refrigerate for at least 4 hour before serving.

serve

When ready to serve, pour into wine glasses and garnish each glass with a sprig of rosemary. Make sure that you get some of the fruit in every glass!

a glass of white wine cocktail for the holidays

tips for success

don’t skip chilling time. When you chill this easy holiday sangria recipe, you are allowing enough time for the fresh fruits to infuse the wine with sweet and fresh flavor! If you cut the time, the sangria won’t taste nearly as good.

taste and adjust. Don’t be afraid to taste and adjust this Christmas sangria to your liking! If you like it sweeter, add a little extra apple cider. If you like yours a little more boozy, consider adding a splash of Cointreau for a little orange twist. Enjoy the journey of finding the perfect balance for you!

More tasty sangria recipes to try: Red Christmas Single Serve Sangria | Big Batch Holiday Sangria | Sake Sangria | Last-Minute Apple Pie Sparkling Sangria

hand holding a glass of a holiday wine cocktail

what type of white wine should I use?

I prefer to use a drier wine for this white wine sangria, like a dry Pinot Grigio or Sauvignon Blanc. You can also use a Riesling or Pinot Grigio, but I would be sure to taste test first to make sure it’s dry and not overly sweet.

what if I can’t find cranberries?

I know that there are some places that finding cranberries, fresh or frozen, can be very difficult! Instead of cranberries, you can also use pitted cherries in the same way as the recipe calls for cranberries.

You can also use pomegranate seeds! If you do, add them in the last hour of chilling so they don’t overpower the flavor of the sangria.

can I make it ahead of time?

Yes, this sangria will last in the refrigerator for up to 2 days. Be sure to keep it in an airtight container if you are planning to keep it in the fridge for more than 6 hours.

can I use regular apple cider instead of sparkling apple cider?

Yes, you can! If you can’t find sparkling apple cider, or you just have regular cider on hand, that is an excellent substitute. You can also use apple juice if you are in a pinch!

Need some more inspiration for the holidays? Check out my holiday recipes page!

easy white wine christmas sangria in glasses

what to serve with christmas sangria

When it comes to serving this holiday cocktail, you better believe that I am pulling out all of my favorite holiday recipes for the occasion! It doesn’t matter if it’s a small gathering or a big party, this sangria goes with all the classic holiday flavors. If you are looking for more inspiration for your holiday gathering, here are some of my favorite recipes:

For appetizers, tear-apart sourdough holiday cheese dip is super gooey and hearty! If you’d prefer more of a two-bite handheld option, check out this roasted cranberry goat cheese crostini. You can also enjoy a spread like this Christmas cheese board.

A main dish like salmon chowder is a must-make every Christmas Eve in our family! This cranberry rosemary walnut stuffed pork tenderloin meal is also a contender.

You can’t forget the sweets! Gingerbread Christmas crack candy, Christmas shortbread cookies, snowball cookies, and chewy snickerdoodle bars are always winners with guests. Any of your favorite Christmas cookies are a great pairing, honestly!

If you are looking for a last-minute set of recipes for a holiday gathering, I’ve rounded up the best last minute Christmas recipes to make.

Don’t forget to check out the full list of Christmas cocktails and drinks (including nonalcoholic options!) too!

how to store

This sangria will last in the pitcher for up to 6 hours. If you plan to make it a day or two ahead of time you can! Just be sure to store it in an airtight container if you are storing it for more than 6 hours.

holiday cocktail with fresh cranberries and apples

Do you love allllll the Christmas cocktails? Check out a few of my other favorite holiday-themed drinks!

Red Christmas Single Serve Sangria – for when you just need a red sangria for yourself and your boo.

Cranberry Boulevardier – fancy, tart, and oh-so tasty.

Gingerbread Bourbon Punch – perfect for a party and it goes well with this sangria as a complement to be served in a punch bowl.

Cranberry Pomegranate Champagne Mule – because your favorite ginger drink needs a holiday pomegranate twist!

Gingerbread White Russian – it’s creamy, dreamy, and oh-so holiday.

Big Batch Holiday Red Sangria Recipe – do you have a ton of people coming over? This recipe makes a HUGE batch of sangria and has lots of citrus, oranges and other spices. It’s also a red wine option, so if you want a red and white option for guests, make this one in addition to Christmas Sangria!

seasonal tip

Fresh or frozen cranberries? You can use either in this recipe, but I encourage using fresh as they impart a fresh tartness. Frozen cranberries work as well, but do note that you should thaw them before using in this sangria. In addition, the thawed berries may add a red tint to the sangria!

Finally, if you make this Christmas Sangria, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!