Red Sangria Recipe
Cabernet, Applejack Brandy, sangria syrup, fresh juices
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Frequently paired with
The best thing to pair and share with RED SANGRIA
Ingredients
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Sangria Base
Sangria Syrup (sweetener)
Fruit & Garnish
Method
Sangria Syrup (sweetener)
Make Simple Syrup
Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring constantly until sugar dissolves and mixture comes to a gentle simmer. Remove from heat and allow to cool to room temperature. (You can refrigerate to speed cooling.)
Prepare Fruit
Wash the apple, orange, and lemon. Core the apple and slice it thinly (about 1/8-inch). Thinly slice the orange and lemon crosswise into rounds. If you prefer smaller pieces for quicker infusion, quarter the orange slices. Place all fruit into a large pitcher (at least 1.5–2 quart capacity). Reserve a few slices of orange and apple for garnish if desired.
Sangria Base Assembly
Pour 1 1/2 cups Cabernet Sauvignon into the pitcher over the prepared fruit. Add 1/4 cup Applejack brandy, 1/2 cup fresh orange juice and 2 tablespoons fresh lemon juice.
Add 2 to 4 tablespoons of the cooled simple syrup to the pitcher, depending on desired sweetness. Start with 2 tablespoons, stir, taste, and add more if needed. Stir gently to combine and coat the fruit.
Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours or overnight. Chilling allows the fruit to macerate and infuse the wine with flavor. If refrigerating overnight, give the pitcher a gentle stir before serving.
Serve
When ready to serve, fill glasses with ice if desired. Pour sangria into glasses, making sure each gets a generous amount of fruit. If you prefer a lighter/effervescent sangria, top each glass with sparkling water or club soda (approx. 2–3 ounces / 1/4 cup per serving).
Garnish each glass with reserved orange and apple slices and a sprig of fresh mint if using. Serve immediately.