A classic sangria recipe that'll take you straight to Spain, or your favorite tapas restaurant! Adding whole spices like cinnamon and cloves add a lovely spice for a holiday punch.
Friendly reminder: Sangria is best after the flavors have had time to marinate. Make you sangria at least four hours, or even a day ahead.
- 1 bottle Spanish wine (or your favorite medium-bodied, fruity red)
- ¼ cup simple syrup (see above about other sweeteners)
- ¼-½ cup brandy (about 2-4 mini bottles)
- 1 apple, chopped
- ½ navel orange, sliced to your liking
- 1 lime, sliced into half moons
Boil simple syrup
- Bring one cup of sugar and one cup of water to boil in a small saucepan.
- Remove from heat immediately, and set aside to cool. Simple syrup can be stored chilled for a couple weeks.
- Slice and chop fruit. I like to chop the apples or pears small enough to be enjoyed with the sangria.
- Stir fruit, wine, syrup, brandy and any whole spices together in a large pitcher.
- Chill sangria for four or six hours before serving, or even overnight.