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.
- Ready In:
- 2hrs 10mins
- Yields:
- Units:
7
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ingredients
- 1 (1 1/2 liter) bottle dry red wine, divided
- 2 tablespoons brandy
- 2 tablespoons triple sec (orange-flavored liqueur)
- 1⁄3 cup sugar
- 2⁄3 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 5 whole cloves
- 3 whole allspice
- 1 (3 inch) cinnamon sticks
- 2 cups sparkling water, chilled
- 8 orange wedges
- 5 lemon slices
- 5 lime slices
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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@lauralie41
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@lauralie41
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"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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What an excellent summer treat. I took a glass and my wee dog and sat on the bench in the yard. We enjoyed the marigolds that are growing like crazy and a lovely bit of sun together. The sangria is excellent and the combination of fruit and spice really make it special. Made for Culinary Quest 2016 and pure pleasure.Reply
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Wow, wow, wow...all I can say is wow. Quick, easy to make with great flavors. I scaled down the recipe, as I was the only one enjoying this treat. Perfect for me, I got to drink it all, two beautiful glasses of heaven. I freshly ground the spices, used Triple Sec and the brandy and a really nice dark, dry zinfadel. Really enjoyed the flavor that warming the alcohol, sugar and spices brought out, so smooth. This was the perfect accompaniment for a Lauralie lunch, that i will remember for years to come. Served this with recipe #263392 and recipe #135339. All these recipes will be going into my Favorites Cookbook for 2012. Thank you so much Lori. Made for Fearless Red Dragons - ZWT8 - Spain.Reply
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