Monday, April 14, 2014


My favorite Sangria is made with red wine, although you can make it with white or rose' wines too.  This is not the time to use an expensive wine.  The addition of sugar and fruit is going to make your favorite, cheaper wine, shine.  Although, the better, more robust and fruity wine you use, the better the drinking afterwards. This is great to share with friends and best made the day before drinking so the fruit can impart their flavors into the wine.

I first wrote this recipe during Pear season.  Fruit is at its best when it is in season. If you are making this at another time of the year, change up the fruit to use what tastes best at that time. Blueberries work well


2 bottles dry, red wine, Cabernet is best
1/2 cup sugar, or slightly more if you like it a little sweeter
1 small apple, chopped
1 nectarine, chopped (when in season)
1 large pear, chopped
1 orange cut in half
1 cinnamon stick
¼ cup triple sec, grand Marnier or brandy
½ cup Blueberry Pomegranate Juice (Ocean Spray makes one)

Pour wine into large pitcher. Add sugar and stir until dissolved.  Add chopped apple, nectarine and pear.  Take one half of the orange and cut 4 thin slices, add to pitcher. Take the remaining orange and squeeze it into the pitcher. Discard.  Add cinnamon stick, triple sec and juice. Stir again.

Place pitcher in refrigerator overnight so all the flavors can fully develop. Your sangria is going to taste much better the next day after the fruit has had time to soak. Add additional sugar if desired.  You could also cut the amount of sugar by adding a little agave too or white grape juice.

Pour into glasses with some ice and enjoy!

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