Traditional Red Spanish Sangria
Makes approximately 4 servings
- 1/2 apple, cored, skin on, chopped into small pieces
- 1 whole orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
- 3-4 Tbsp (41-55 g) brown sugar (or 3 Tbsp (37.5 g) white sugar)
- 3/4 cup (180 ml) orange juice, plus more to taste
- 1/3 cup (80 ml) brandy, plus more to taste
- 1 750 ml bottle dry Spanish red wine
- Ice to chill (about 3 cups)
- Add apples, oranges, and sugar to a large pitcher and mix together, mashing a bit with the back side of a large spoon until well mixed.
- Add orange juice and brandy and mix well.
Add red wine and stir to incorporate, then taste and adjust flavor as needed. Adding a bit more brandy, orange juice or brown sugar to taste. Stir to combine.
- Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
- Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.