Recipe by Cuestick
There's a Cuban restaurant in Atlanta that my wife and I love called Mambo. After enjoying their sangria, I had to try to make it myself. This is a good approximation of their delicious libation. Since you're going to pour juice and sugar into it, don't waste a good bottle of wine. Buy the cheapest one you can find at the grocery store.
Top Review by Pierre Dance
I can't believe that in all of the time I've been making this wonderful Sangria I've not posted some words of Praise. This is like the sangria we used to get in Havana del Norte (Miami)in the olden days when the world was new and hardly used at all. I have varied the ingredients all over the place. It still comes out great. It's a fun recipe to play with. It always gives delightful results. Thanx for posting this great recipe. Pierre
- 750 ml bottlecheap red wine
- 4 oranges
- 4 limes
- 1 ripe pear
- 78.07 ml sugar, more to taste
- 2.46 ml ground cinnamon
- 2.46 ml ground nutmeg
Directions See How It's Made
- Pour the bottle of wine into a pitcher. Reserving one of the oranges, juice the other three oranges and all of the limes into the pitcher. Stir the sugar into the wine/juice mixture until dissolved.
- Peel the other orange and remove the pith. Core the pear. You can peel the pear if you want, though it's not necessary. Slice the orange and the pear into small, roughly 1/2 inch chunks. Put them into a large ziploc bag.
- Add the cinnamon and nutmeg to the pear and orange chunks in the bag. Shake lightly to coat the fruit with the spices. Empty the contents of the bag into the pitcher (watch for splashes!). Stir.
- Put the pitcher in the refrigerator for at least four hours, and up to overnight, to let the flavors marry and let the fruit become saturated with the liquid.
- Taste and stir in more sugar if you feel you need to. Serve over ice.