Given the large amount of fruit in my fridge after Friday afternoon's produce fest, it should come as no surprise that, just as I predicted, sangria made an appearance over the weekend. And let me just say that this is some mighty fine sangria. When it comes to the wine, I have no qualms with reaching for the less inexpensive stuff. (Wines from Barefoot, Little Penguin, and Yellow Tail would all make good options, I think.) Last time I made a white sangria, so for this batch I opted to go the traditional route and went with a red. Barefoot Sweet Red Wine ($5.99/bottle in Philly) was an excellent choice for this citrus-y wine punch.
Sangria (printer-friendly version)
makes one large pitcher
750 mL red wine
1 cup orange juice
1/2 cup brandy
1/2 cup halved red grapes
1/2 cup quartered strawberries
1 nectarine, cut into bite-size pieces
1 granny smith apple, cut into bite-size pieces
1 orange, peeled and cut into bite-size pieces.
1. Pour the wine into a large pitcher.
2. Add in the orange juice and brandy; stir to combine.
3. Carefully drop in the chopped fruit.
4. Chill in the refrigerator for at least two hours or overnight.
5. Serve over ice. (If you're feeling super-special, add in a cup of sparkling fruit juice or Italian soda before pouring.)
makes one large pitcher
750 mL red wine
1 cup orange juice
1/2 cup brandy
1/2 cup halved red grapes
1/2 cup quartered strawberries
1 nectarine, cut into bite-size pieces
1 granny smith apple, cut into bite-size pieces
1 orange, peeled and cut into bite-size pieces.
1. Pour the wine into a large pitcher.
2. Add in the orange juice and brandy; stir to combine.
3. Carefully drop in the chopped fruit.
4. Chill in the refrigerator for at least two hours or overnight.
5. Serve over ice. (If you're feeling super-special, add in a cup of sparkling fruit juice or Italian soda before pouring.)
