Red Sangria

Cocktail parties are a natural fit for sangria. It's fun, simple to make, and suitable for a crowd. You'll always be ready for a social gathering with friends if you know how to make sangria, whether it's a book club get-together, an afternoon pool party, or a backyard dinner. This traditional red sangria is a great place to start if you've never tried sangria before. The best thing about sangria is that you can completely customize it depending on the season and your preferences. It's light, refreshing, and summery. Sangria is essentially a fruit-flavored wine punch. Red, white, or rosé wine are all acceptable. Add your favorite fruit, a splash of sweetener, or a splash of seltzer for a fizzy variation. For Christmas, try a cranberry-packed winter sangria, or a watermelon sangria for the Fourth of July.

Given that sangria is frequently associated with Spain, a Spanish red wine (such as Tempranillo or Grenache) would be the most appropriate choice here (but you can also use a Merlot or Beaujolais). The best red wine for sangria should not be overly sweet, which is an important consideration. There will already be a lot of sweetness in the cocktail because you'll be adding fruit juice and fresh fruit. Choose a cheap wine that you would enjoy on its own if you don't want to spend a lot of money. A light to medium-bodied, fruit-forward, low-tannin wine is ideal for sangria.

One of the reasons sangria is such a fun cocktail is that it also makes an excellent snack! You've got your wine and your fruit in one glass. This red wine sangria incorporates some traditional fruits (such as apples and oranges) to add bright, citrusy flavors to the wine. Then, depending on the season, add seasonal fruits such as fresh berries, peaches, or plums in summer. Looking for something with a tropical twist? Add chunks of mango or pineapple. Try a winter sangria with blood oranges, cranberries, or pomegranate seeds on cooler nights.

The patient gets good sangria. Despite how simple this recipe is to make, it does take some time and patience. For the flavors to meld, give the fruit and sangria at least eight hours to soak. Except for the fruit and fruit juice, this recipe contains no additional sweeteners. Sangria gains its natural sweetness from the juice of pineapple and orange (mango and pomegranate juice would work nicely, too). To taste, you can add simple syrup, agave, honey, or even maple syrup to your sangria to make it even sweeter. Add a shot of fruity liqueur, such as brandy, Grand Marnier, or triple sec, for an extra boost of flavor (and booze), or use your favorite hard liquor.

Recipe for 6 serving(s)
Ingredients:

• 1/2 c. brandy or fruit-based liqueur
• 1 6 oz can pineapple juice
• 1 orange
• 1/2 c. sliced strawberries
• 1/2 green apple, cored and sliced
• 1 peach or nectarine, pitted and sliced
• 1 750 mL bottle of red wine, chilled

Directions:

• Combine the brandy and pineapple juice in a ½-gallon sized container. Make a thorough stir to combine.
• the orange in half. Slice the remaining orange in half, then squeeze one-half of it into the pitcher. Put the orange, strawberry, apple, peach, and apple slices in the container. Red wine should be added on top, then mixed. 8 hours or overnight cooling Serve with a small amount of fruit in each glass over ice.