Red Sangria Recipe

Wash and slice

Wash all fresh fruit thoroughly. Slice the orange into thin rounds, then cut rounds in half. Slice the lemon into thin rounds and halve. Core the apples and cut into 1/4-inch slices or small cubes (leave skins on for color). Hull and halve larger strawberries; smaller berries may be left whole. If grapes are large, halve them.

Place all prepared fruit (orange, lemon, apples, strawberries, grapes) in a large pitcher or bowl with a tight-fitting lid. Reserve 8–12 small fruit pieces for garnish if desired.

Add the dry red wine to the pitcher with the fruit.

Pour in the brandy, orange liqueur, and freshly squeezed orange juice. Stir gently to combine so the fruit begins to macerate and release juices.

Add the simple syrup to taste. Start with 3 tablespoons for a balanced sweetness; add up to 1–2 tablespoons more if you prefer sweeter sangria. Stir to dissolve.

Tuck the cinnamon stick into the pitcher and add two mint sprigs (gently bruise the mint between your palms first to release aroma).

Cover the pitcher and refrigerate at least 2 hours, preferably 4–8 hours or overnight. Longer maceration melds flavors and softens fruit; remove cinnamon after 4–6 hours if a milder spice is desired.

Just before serving, taste the sangria and adjust sweetness or acidity: add more simple syrup to sweeten or a squeeze of lemon/orange juice to brighten if needed.

If you want a lightly effervescent sangria, add the club soda or sparkling water to the pitcher and stir gently. Alternatively, pour sangria into ice-filled glasses and top each glass with a splash of soda.

Fill glasses with ice. Stir the sangria in the pitcher to redistribute fruit, then ladle sangria into glasses, ensuring pieces of fruit in each pour. Garnish each glass with reserved fruit and a fresh mint sprig.

Serve immediately. Leftover sangria (without soda) will keep covered in the refrigerator for up to 3 days; note that fruit will continue to soften and wine flavor will mellow.