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This classic red wine sangria comes together in just minutes. Any dry red wine will work, but the fruit-forward notes in Spanish reds made with Tempranillo grapes make them an ideal choice here. The amount of sugar added depends on your personal preference, the red wine you choose and the ripeness of the fruit. As is, this sangria is dry and balanced with a touch of sweetness. If you prefer a boozier sangria, you can increase the amount of brandy to ½ cup (in that case you may want to add additional sugar as well). Sangria is best served within 48 hours, when the fruit has softened but is still fresh. Serve in large glasses over ice, if desired, with a few pieces of wine-soaked fruit as a delicious and potent garnish.

Servings: 6

Servings: 6
  • 1 small navel orange, halved and thinly sliced into half moons
  • 1 small red or green apple, halved, cored and thinly sliced into half moons
  • 1½ cups thinly sliced strawberries (about 8 ounces)
  • ½ cup orange juice
  • ¼ cup brandy
  • 2 to 4 tablespoons granulated sugar, to taste
  • 1 (750 milliliter) bottle dry Spanish red wine, such as Tempranillo
  • Ice, for serving (optional)
  1. In a large pitcher, combine the orange, apple, strawberries, orange juice, brandy and sugar. Toss well, until the sugar is mostly dissolved. Add the red wine and stir. Taste for sweetness and add sugar if desired.
  2. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 48, to let the flavors meld. Serve over ice, if desired, with a few pieces of fruit from the pitcher.

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