'Tis the season... for Sangria??

December 20th, 2016 @ 12:00am Danica Ratkovich Holidays 0

Oh, Sangria. How you make my heart full. It seems odd National Sangria Day is celebrated on December 20th, considering Sangria is thought of as a summer drink. However, with sweet fruit and dry red wine it’s lush, smooth, refreshing and boozy… and enjoyable all year round! 

Sangria is absurdly forgiving, you can add any type of fruit or wine you would like. I have used Four Bears Cabernet Sauvignon and Central Coast Pinot Noir and am planning to make my next batch with H. Mynors Zinfandel, but any dry red wine will do. I generally don’t measure the ingredients and just toss everything in a large bowl or pitcher and see how it turns out. I love surprises! 


2 bottles chilled dry red wine
1 cup brandy
2 oranges, cut into rounds
2 lemons, cut into rounds
3 limes, cut into rounds
2 apples, cored and cut into 1/2-inch chunks 
3 cups sparkling lemon/lime soda

Sweetener – I don’t add any sugar or additional sweeteners, because the fruit and soda provide just enough sweetness to balance out the dry red wine for my personal taste and the more sugar the greater the hangover! If I WAS going to add a "sweetener", it would be Triple Sec. However, you could dissolve ¼ cup of sugar/sweetener into the wine and brandy if you prefer a sweeter taste.


In a large pot or bowl, combine wine, brandy (and sugar if using) and stir. Add the orange, lemon, and lime slices, the apples and refrigerate until chilled. Remove from the refrigerator and add the soda. Serve over ice or chilled.

For a lovely Christmas Sangria, consider using red and green apples and adding cranberries to the mix and garnish with a sprig of rosemary!



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