Vampire Sangria with Blood Orange and Clove

If your party punch can’t stop conversations, it’s just red water with fruit. This Vampire Sangria with Blood Orange and Clove is a dramatic, ruby brew that smells like a winter market and tastes like a midnight summer romance. It’s bold, aromatic, and just sweet enough to keep people coming back for “one more small glass.” The blood oranges deliver that cinematic horror-movie hue, while cloves sneak in like a plot twist you didn’t see coming.

Make a pitcher, watch it disappear, then pretend you meant to ration it. Pro tip: have a backup batch chilling—your future self will thank you.

Why This Recipe Works

This sangria balances rich fruit sugars with warming spice so it never tastes cloying. Blood oranges provide a deep crimson color and a berry-citrus complexity that standard oranges can’t touch.

Clove, star anise, and cinnamon round it out with a gently spiced backbone that whispers “cozy” without turning it into mulled wine.

A splash of brandy (or orange liqueur) boosts the aroma and structure, while sparkling water at the end keeps it lively and dangerously drinkable. Resting the sangria in the fridge lets the fruit infuse fully, so every sip tastes intentional—not like a last-minute dump-and-stir. It’s easy, scalable, and gorgeous in a glass.

What more do you want?

Shopping List – Ingredients

• 1 bottle dry red wine (750 ml; Tempranillo, Garnacha, or Malbec work great)
• 1/2 cup brandy or orange liqueur (e.g., Cointreau)
• 2 blood oranges (one juiced, one thinly sliced into rounds)
• 1 medium orange, thinly sliced
• 1 lemon, thinly sliced
• 1 cup pomegranate arils (for extra “vampire jewels” and texture)
• 2 tablespoons maple syrup or simple syrup (adjust to taste)
• 4–6 whole cloves
• 1 cinnamon stick
• 1 star anise (optional but excellent)
• 1 cup cranberry or pomegranate juice (unsweetened if possible)
• 1 cup sparkling water or dry ginger ale (to top before serving)
• Ice (for serving, optional)
• Fresh mint or rosemary sprigs (garnish, optional)
• Orange peel and whole cloves for studded garnish (optional, extra dramatic)

How to Make It – Instructions

1. Prep your fruit. Juice one blood orange into a large pitcher. Thinly slice the remaining blood orange, the orange, and the lemon. Remove seeds so nobody chews a surprise.
2. Spice it right. Add whole cloves, cinnamon stick, and star anise to the pitcher.If you want gentler spice, place them in a tea infuser or cheesecloth for easy removal.
3. Add the base. Pour in the red wine, brandy (or orange liqueur), and cranberry/pomegranate juice. Stir in the maple syrup. Taste and adjust sweetness—remember it’ll mellow after chilling.
4. Fruit flood. Toss in sliced citrus and pomegranate arils.Give it a confident stir. It should already look like a vampire’s love letter.
5. Chill to infuse. Cover and refrigerate for at least 2 hours, ideally 6–12. This is where the flavors marry and the magic actually happens.
6. Final sparkle. Right before serving, stir, fish out the whole spices if you prefer, and top with sparkling water (start with 1 cup and adjust).You want lift, not a soda fountain.
7. Serve and style. Pour over ice if desired. Garnish with mint or rosemary and a clove-studded orange peel for extra goth points.

Storage Tips

Refrigerate leftovers in a sealed pitcher for up to 48 hours. The fruit continues to infuse, so remove the whole spices after 12–24 hours if you’re sensitive to strong spice.

If you plan to store, add sparkling water per glass rather than to the whole pitcher to keep the fizz alive.

FYI: The citrus can get a touch bitter after two days. If you’re prepping ahead, add fresh citrus slices on serving day and keep the first batch of slices minimal.

Why This is Good for You

Let’s be honest: it’s still alcohol. But there are upsides. Red wine brings polyphenols and resveratrol, which your wellness friend won’t stop talking about. Blood oranges are rich in vitamin C and anthocyanins, those compounds behind their dramatic color.

Pomegranate arils add fiber and antioxidants, while clove and cinnamon contribute a side of anti-inflammatory potential.

Plus, you control the sweetness—using unsweetened juice and a light hand with syrup keeps it balanced instead of sugar-shock sweet. Moderation still applies—no cap.

Don’t Make These Errors

• Using a super tannic or oaky wine. Save heavy Cabernet for steaks. Choose a fruity, medium-bodied red that won’t bully the citrus.
• Skipping the chill time. If you rush it, it will taste like “wine with stuff in it.” Let the fruit and spice do their job.
• Over-spicing. Cloves are powerful.More than 6 can hijack the pitcher and taste medicinal. Start conservative; intensify next round if needed.
• Dumping in too much sweetener. Remember you also have juice and fruit. Add sweetener gradually and retaste after chilling.
• Adding bubbles too early. Carbonation dies in the fridge.Top with sparkling water just before pouring.
• Using mushy fruit. Soft fruit disintegrates and muddies the drink. Firm, ripe citrus and fresh arils are key.

Variations You Can Try

• Blackberry + Sage: Swap pomegranate arils for blackberries and garnish with fresh sage. Adds foresty vibes and a darker hue.
• Smoky Blood Orange: Add 1/4 ounce mezcal per serving and a tiny pinch of smoked salt.It’s spooky in the best way.
• Zero-Proof Vampire: Replace wine and brandy with hibiscus tea, pomegranate juice, and a splash of blood orange soda. Keep the clove and cinnamon for depth.
• Autumn Market: Use dry apple cider in place of cranberry juice and toss in thin apple slices. Garnish with a cinnamon sugar rim if you like flair.
• Ginger Heat:</-strong> Add 2–3 ounces of ginger liqueur or grate fresh ginger into the pitcher (strain before serving) for a spicy kick.

FAQ

What’s the best wine for Vampire Sangria?

Use a dry, fruit-forward red like Tempranillo, Garnacha, or Malbec.

They play nicely with citrus and spice without bringing heavy oak or mouth-drying tannins.

Can I make this a day ahead?

Yes—actually recommended. Mix everything except the sparkling water and garnishes. Chill 6–12 hours.

Remove whole spices if steeping overnight, then add bubbles before serving.

How do I make it less sweet?

Use unsweetened cranberry or pomegranate juice, halve the syrup, and lean on the blood orange juice for natural sweetness. You can also add more sparkling water at the end to lighten it.

What if I can’t find blood oranges?

Use regular oranges plus a splash of pomegranate juice for color. The flavor will be a bit brighter and less berry-like, but still fantastic.

Can I use ground cloves instead of whole?

I don’t recommend it.

Ground clove can turn gritty and overpowering. Whole cloves deliver controlled infusion and are easy to remove.

How do I scale this for a crowd?

Multiply ingredients by 2 or 3 and split between pitchers. Keep spices proportional and taste after chilling so you don’t accidentally create clove soup.

Can I skip the brandy?

Sure.

Use extra juice for body or swap in orange liqueur for a lighter lift. For zero-proof, use hibiscus tea and pomegranate juice as your “wine” base.

The Bottom Line

This Vampire Sangria with Blood Orange and Clove is your party’s secret weapon: visually striking, fragrant, and balanced enough to keep guests sipping without palate fatigue. It’s simple to build, easy to scale, and wildly customizable.

Make it once and you’ll have a signature drink people ask for by name. Consider this your official invitation to become the friend who brings the dangerously good punch.