Red Sangria Recipe
Yields: just over 1 liter, enough to serve 6.
  • 1 bottle (750ml) dry red wine (cheap is fine as long as it tastes good!)
  • ½ - 1 cup (120-240ml) orange juice (preferably freshly squeezed)*
  • ¼ cup orange liqueur, optional
  • 2 tablespoons brandy, optional
  • 400-500g (3-4 cups) thinly sliced or cubed fruit of your choice (apples, pears, peaches, halved grapes, hulled and halved strawberries, orange, lemon, lime)
  • Spices of your choice: 2 cinnamon sticks, 2 star anise pods, 3 whole cloves, cardamom, nutmeg, whole black pepper
  1. Add all ingredients in a large pitcher and stir. Refrigerate for at least 4 hours to let the flavors blend. Don’t skip that step – it makes all the difference in taste. Just before serving, stir sangria and pour into glasses with ice cubes. Spoon fruit slices into each glass. Sangria can be kept, covered, in the refrigerator for up to 2 days.
* The more orange juice you add, the sweeter and less wine-flavored the sangria will be.
Tip 1: Just before serving, you can add up to 1 cup of cold sparkling water/club soda to make a sparkling sangria with a more subdued wine flavor.
Tip 2: If you prefer a sweeter sangria, you can make a simple sugar syrup, chill it, and add it to the sangria. To make the sugar syrup, mix together 2-4 tablespoons sugar with an equal amount of hot water and stir until sugar dissolves.
Tip 3: This is my favorite recipe for warm sangria. Just before serving, place all ingredients in a large saucepan and heat on medium low, stirring occasionally, until mixture is hot but not boiling. Don’t let it boil or else the alcohol will evaporate. In this version, use your favorite spices and winter fruits such as apples, pears, and oranges.
Recipe by Pretty. Simple. Sweet. at