Ingredients
- a bottle of Rioja wine 750 ml or 25 oz
- 1 apple
- 1 pear
- 1 nectarine or peach
- 4 oranges
- 1 lemon
- 1 cinnamon stick
- 3 tbsp of caster sugar
- 1/3 cup 80 ml brandy (or to taste)
Instructions
- Squeeze the juice from the lemon and three of the four oranges.
- Add the juice a large jug or pitcher that holds at least 1.8 liters (64 oz).
- Add the cinnamon stick, caster sugar, and brandy to the juice and stir to start dissolving the sugar.
- Cut the apple into small cubes and add it to the sangria pitcher.
- Slice the orange and the lemon and then cut each slice into quarters. Add them to the sangria pitcher.
- Cut the nectarine (or peach) into cubes and add them to the sangria jug.
- Cut the pear into cubes and add the cubes to the sangria pitcher.
- Add the wine to the pitcher.
- Mix everything well and refrigerate for at least 2 hours.
- Serve with ice and, optionally, a touch of soda water.
Recipe Notes
Note 1: We squeeze the juice first (as opposed to many other recipes that add it last) because by adding the fruit to the juice as soon as you cut it, you’ll prevent the fruit (like apples and pears) from turning brown.
Note 2: Caster sugar has a finer texture than granulated sugar and it dissolves faster without needing heat. If you want to use granulated sugar and make sure it incorporates easily, you could create a simple syrup.
A simple syrup is simply equal parts of sugar to water heated on the stove over low heat for a few minutes until the sugar disolves fully. After that, cool down the syrup and refrigerate it, ready to use for any drink.
If you’re using simple syrup, you can also adjust the sweetness of the sangria when you’re ready to serve.
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