Easy Sangria

"I enjoy sangria and this recipe sounded really good. Found on MyRecipes.com and originated from Cooking Lights magazine. Refrigeration time is cooking time."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by LifeIsGood photo by LifeIsGood
Ready In:
2hrs 10mins
Ingredients:
14
Yields:
8 3/4 cup
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ingredients

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directions

  • In a 2 quart glass measure, add 1/2 cup wine, brandy, Triple Sec, and sugar. Place in microwave and heat on high for 1 minute or until mixture is warm. Stir, dissolving sugar, and add remaining wine, juices, cloves, allspice, and cinnamon.
  • Chill for at least 2 hours and strain into a pitcher discarding spices. Stir in sparkling water and remaining ingredients, serve immediately.

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Reviews

  1. This is a good sangria but for us the spices were maybe too much. We may prefer it without the spices. Thanks Lauralie :) Made for I Recommend tag game
     
  2. Loved it - but look at the ingredients!!! What's not to love??? I really think the brandy and the triple sec (actually, I used Cointreau) made this rendition special and potent. The spice mix was perfect.
     
  3. *Made for Australia/NZ Swap #26 * -- SOOO sorry to be late, but this was an exellent companion for a lovely fillet mignon ! I prepare 1/2 recipe and used 1 Tbsp peach brandy instead of orange, (was what I had), and a tad less sugar. DH and i really enjoyed this, and will keep as our Go To sangria recipe for summer meals. Thanks, Lauralie41, for posting this most satisfying sangria !
     
  4. We loved this sangria recipe. I halved the recipe, using one 750 ml bottle of red wine, since there were only two of us. I used a pinch of ground allspice and a pinch of cinnamon because I didn't have the whole versions. We really enjoyed the flavors...the hint of cinnamon, triple sec, brandy....all perfect together. I will definitely make this sangria recipe again. Thank you!!
     
  5. This was very good, a perfect balance between spices and citrus. I will make it again-soon. Thank you! Made for CQ '16
     
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