Sangria Roja Recipe

Name: Sj's Restaurants Sangria Roja Recipe
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1.5 liters dry red wine (Spanish-style like Tempranillo or Garnacha); 180 ml applejack (or apple brandy/calfey); 60 ml orange liqueur (Triple Sec or Cointreau); 120 ml fresh orange juice; 60 ml simple syrup (1:1 sugar to water); 1 each medium orange, thinly sliced; 1 each medium lemon, thinly sliced; 1 each large red apple (e.g., Gala or Fuji), cored and thinly sliced; 2 each cinnamon sticks; 12 leaves fresh mint leaves; 500 ml club soda or sparkling water (chilled); 8 cubes ice (for serving); 8 sprigs mint sprigs (for garnish)

Inspired by Sj's Restaurant

Time8h 30m

Serves8

Red Wine Sangria with Applejack, Citrus, Cinnamon and Mint.

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Ingredients

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Sangria Base

6 1/3 cup (1.5 liters) dry red wine (Spanish-style like Tempranillo or Garnacha)

3/4 cup (180 ml) applejack (or apple brandy/calfey)

1/4 cup (60 ml) orange liqueur (Triple Sec or Cointreau)

1/2 cup (120 ml) fresh orange juice

1/4 cup (60 ml) simple syrup (1:1 sugar to water)

Fruit + Aromatics

1 each medium orange, thinly sliced

1 each medium lemon, thinly sliced

1 each large red apple (e.g., Gala or Fuji), cored and thinly sliced

2 each cinnamon sticks

12 leaves fresh mint leaves

Carbonation & Garnish (optional)

2 1/8 cup (500 ml) club soda or sparkling water (chilled)

8 cubes ice (for serving)

8 sprigs mint sprigs (for garnish)

Method

Prepare Fruit & Aromatics

Slice fruit

Wash the orange, lemon, and apple. Thinly slice the orange and lemon into rounds (about 1/8-inch). Core the apple and slice thinly; leave the skin on for color. Place all sliced fruit into a large pitcher (at least 2.5 L / 2.5 qt).

Bruise the mint

Lightly bruise the mint leaves by clapping them between your palms or gently muddling once in your hand to release aroma; add the mint to the pitcher with the fruit. Add the cinnamon sticks to the pitcher.

Make Sangria Base

Pour the red wine into the pitcher over the fruit, followed by the applejack, orange liqueur, and fresh orange juice. Stir gently to combine so alcohol and juice contact the fruit.

Add the simple syrup to the pitcher. Taste and adjust sweetness: add up to another 15-30 ml (1-2 tbsp) simple syrup if you prefer sweeter sangria.

Chill and macerate

Cover the pitcher and refrigerate for at least 4 hours, ideally 8–12 hours. This allows the fruit to macerate and the cinnamon and mint to infuse. For best flavor, remove from refrigerator 30 minutes before serving to come slightly toward room temperature (but keep chilled).

Finish & Serve

Just before serving, taste and adjust: if the sangria tastes too strong, stir in up to 120 ml chilled club soda to lighten. If you want more brightness, squeeze a little fresh orange or lemon juice (up to 1 tbsp) and stir.

Add ice to individual glasses (about 1–2 cubes per glass) or into a large serving pitcher if preferred. If using used pitcher with macerated fruit, you can spoon fruit into glasses or pour sangria through a slotted spoon to include fruit.

Top each glass with a splash of chilled club soda (about 30–60 ml per glass) for effervescence, and garnish with a sprig of mint and a slice of orange or apple as desired.

Discard cinnamon sticks after serving or leave them for additional flavor as they continue infusing; instruct guests that cinnamon sticks are not for chewing.