Capture the essence of warm, carefree days with a pitcher of classic Red Sangria. This vibrant Spanish-inspired cocktail blends rich red wine, fresh citrus, and a medley of ripe fruits for a refreshingly bold drink that’s as beautiful as it is delicious. Whether you’re hosting a lively gathering or enjoying a quiet afternoon, this sangria is the perfect companion. Serve it chilled over ice, and let every sip transport you to a sunny terrace. Cheers!
Ingredients
- 1 (750-ml.) bottle red wine
- 3/4 c. fresh orange juice
- 1/2 c. brandy
- 1/4 c. granulated sugar
- 1 orange, sliced
- 1 apple, sliced
- 1 c. fresh blueberries
- 1 c. sliced fresh strawberries
- 1 (3″) cinnamon stick
Directions
In a large pitcher, mix wine, orange juice, brandy, and granulated sugar. Stir in oranges, apples, blueberries, strawberries, and cinnamon.
Refrigerate until ready to serve, at least 2 hours and preferably overnight.
What is the best wine for red sangria? Since you’ll be mixing other ingredients into it, you don’t necessarily want to use your best wine for sangria. A few of my favorites include Pinot Noir, Merlot, and Cabernet Sauvignon, but it’s all dependent on personal preference. Just remember that you will be adding lots of fruity elements and a nice dose of sugar.
What is the best fruit to add to red sangria? You want to use sturdy, flavorful fruits that can sit in the pitcher for a long time without disintegrating. I went with apples, blueberries, oranges, and strawberries here, but your options don’t stop there. Play off the wine you are using and choose complementary fruits, or vary your sangria based on what’s in season! Citrus, pears, cranberries, and pomegranates all make great sangria additions in the winter months. My favorite seasonal standbys include peaches, blackberries, lime, and cherries.
Can I make sangria ahead of time? Absolutely! Sangria is the perfect make-ahead drink when you’re entertaining a crowd. In fact, its flavors meld and deepen with the extra chilling time. Just stir all the ingredients together in a pitcher, cover, and refrigerate for up to 1 day.
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