Citrus and Green Apple Red Sangria

Sangria is perfect for a girls night in and I recently served this up at Natalie’s engagement party. Sangria comes from the word “sangre,” meaning blood in Portuguese. Our friends love red wine sangria but there are many recipes for white wine sangria as well. Feel free to use any type of fruit you desire, preferably using what’s in season at the moment!

Citrus and Green Apple Red Sangria
Makes 10 glasses
Total Time: 3 hours-overnight

• 1.5 liter bottle red wine (malbec, merlot, pinot noir, shiraz)
• 1/2 cup plus 1 tablespoon light brown sugar
• 1 orange
• 2 limes, use 1 to garnish
• 1 lemon
• 1 green apple, seeds removed/cored
• 2 cinnamon sticks
• 1 tablespoon vanilla extract

optional additions:
• 3/4 cup Triple Sec (Cointreau, Grand Marnier or any other orange-flavoured liqueur)
• 1 bottle chilled champagne/sparkling wine/prosecco
• peach, nectarine, pineapple, kiwi, plum, strawberry, raspberry, blueberry

Add 1 cup wine and brown sugar to a large bowl or Tupperware container and stir to dissolve. If necessary, microwave the mixture for 30 seconds to heat the liquid so the sugar dissolves more easily. Add the remaining red wine to the container. Zest the orange, lime, and lemon over the container to catch all citrus zest. Slice or cube the fruit, skin on, and add to the container. Snap the cinnamon sticks in half and add. Add the vanilla and stir. Cover and refrigerate for at least 3 hours or overnight.

If using Triple Sec, add to the container when adding the fruit. If using champagne, add to your serving pitcher just before serving and mix gently. Pour the sangria over ice in a large wine glass, making sure that each person gets some fruit in their glass.  Garnish with a lime slice or any other leftover fruit on the rim of the wine glass.

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2 comments

  1. I have been dying to find a sangria recipe and this one looks great! I’ve been telling myself I would make sangria when it starts getting warmer out but I think I’m going to say screw that and give it a shot!

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