Red Sangria Recipe

Slice and dice

Wash all fruit. Thinly slice the orange and lemon crosswise into rounds. Core and dice both apples into bite-sized pieces (leave the peel on for texture). Halve or quarter large berries. Place all prepared fruit into a large pitcher (at least 2.5–3 liters / quart capacity).

Optional: To release more citrus oils, use a wooden spoon to gently muddle a few orange and lemon slices in the pitcher—do not over-mash; you want aroma, not pureed fruit.

Add the granulated sugar and ground cinnamon directly to the pitcher with the fruit. Pour in the orange juice and the brandied orange liqueur (Triple Sec, Cointreau, or a splash of brandy). Stir vigorously for 20–30 seconds until the sugar begins to dissolve and coats the fruit.

Pour the red wine into the pitcher. Stir gently to combine all ingredients, making sure sugar is mostly dissolved. Taste and adjust sweetness—add up to 1 more tablespoon sugar if you prefer sweeter sangria.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–8 hours or overnight. This maceration time allows the fruit to release juices and the flavors to meld with the wine.

If you’re short on time, let sit at room temperature for 30–45 minutes to marry flavors, but chilling yields a brighter, better-balanced sangria.

About 10 minutes before serving, gently stir the sangria. Add the club soda or sparkling water to the pitcher to introduce effervescence. If you prefer less fizz, start with 1/2 cup and top off individual glasses instead.

Fill glasses with ice (about 1/4–1/2 cup per glass). Using a slotted spoon, distribute fruit among glasses and pour sangria over the ice, ensuring some bubbles remain. Garnish each glass with a sprig of fresh mint, if using.

Serve immediately. Leftover sangria (without ice) can be kept covered in the refrigerator for up to 48 hours. Add fresh soda or ice just before serving again.