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Red sangria in glass on table.

Classic Restaurant-style Red Sangria


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

  1. Bring one cup of sugar and one cup of water to boil in a small saucepan. 
  2. Remove from heat immediately, and set aside to cool. Simple syrup can be stored chilled for a couple weeks. 

Mix sangria

  1. Slice and chop fruit. I like to chop the apples or pears small enough to be enjoyed with the sangria.
  2. Stir fruit, wine, syrup, brandy and any whole spices together in a large pitcher.
  3. Chill sangria for four or six hours before serving, or even overnight.