Classic Sangria

Back in the days of the ancient Greeks and Romans, wine wasn’t nearly as delicious as it is today; as a result, it was usually mixed with water, juices, spices, and even fruits to make it drinkable. In 15th century Spain, red wine or “sangria” (which comes from the Spanish word for “blood”) mixed with spices, fruits, and water began to gain popularity – after a couple thousand years and a whole lot of partying, sangria has evolved into the boozy, fruity beverage we all love today! This fairly traditional version is heavy on the citrus along with apples, brandy, and cinnamon and makes a great party punch.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes


  • 1 Orange
  • 1 Lime
  • 1 Honeycrisp Apple
  • 1 c. Grapes
  • 1 (1.5 lt.) magnum Red Wine
  • 1/2 c. Brandy
  • 1 Cinnamon Stick
  • 1 c. Orange Juice
  • Ice
  • Sparkling Water, chilled (Optional)


  1. Prep fruit. Slice orange in half lengthwise, then cut into thin slices; repeat with lime. Core apple, then halve lengthwise and cut into thin slices. Halve grapes lengthwise; refrigerate fruit until needed.

  2. In a punch bowl or large pitcher, combine wine, brandy, orange juice, and the cinnamon stick. Cover and refrigerate for at least 30 minutes or up to 4 hours. Stir in ice and fruit before serving.

  3. Optional: Leave space at the top of each glass and top with sparkling water for fizzy sangria.

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