House-made Red Wine Sangría Recipe

Slice and combine

Thinly slice the navel oranges, lemon, and lime. Core and dice the apple, halve the grapes, and quarter the strawberries. Place all prepared fruit in a large nonreactive bowl or directly into a clean, 3–4 liter pitcher.

Sprinkle the 2 tablespoons granulated sugar over the fruit and gently toss to combine. Let sit 10–15 minutes to draw juices (macerate). This step softens fruit and releases flavor into the sangría.

Add the 1.5 liters dry red wine to the bowl or pitcher containing the macerated fruit. Stir gently to combine, making sure fruit is submerged.

Pour in the 120 ml orange liqueur and 60 ml brandy. Add the 120 ml simple syrup. Stir to incorporate. Taste and adjust sweetness by adding more simple syrup if needed (add 15–30 ml increments).

Add the 2 cinnamon sticks and 6 whole cloves to the mixture. These will infuse gentle warm spice notes. Stir once to distribute.

Cover the pitcher tightly with plastic wrap or a lid and refrigerate for at least 4 hours and up to 24 hours. For best flavor, refrigerate 8–12 hours to allow fruit, spice, and alcohol to meld. Gently stir once or twice during chilling if convenient.

When ready to serve, taste and remove cinnamon sticks and cloves if the spice level is sufficient. If you want a brighter, less boozy sangría, add the 500 ml chilled club soda or sparkling water just before serving to preserve effervescence.

Fill glasses with ice, divide fruit among glasses, and pour sangría over the ice. Garnish each glass with an orange wheel or mint sprig. Serve immediately.

Leftover sangría: keep refrigerated up to 48 hours. If it becomes too strong as fruit continues to macerate, add a splash more soda or a little water and stir before serving.