This red sangria recipe is the perfect fusion of bold red wine and fresh fruit. It creates a fruity wine cocktail that can be enjoyed from the heat of summer through the holiday season. This classic Spanish beverage blends the richness of wine with fruit, brandy, orange liquor, citrus zest, and the subtle warmth of cinnamon, making it a delightful beverage for your next party or gathering.
A large pitcher of red Spanish sangria is such a fun and easy way to elevate any party. Whether I’m throwing a summer barbecue in the backyard or inviting friends over for a cozy Christmas party, this drink always feels like the perfect fit. It’s sweet, refreshing, and packed with flavors that can match the vibe of any season. In the summer, it’s bright and zesty, making it ideal for sipping by the pool or serving alongside grilled favorites. During the holidays, it has just enough richness, with the warm hint of cinnamon, to feel festive alongside a hearty meal, appetizer spread and your favorite tapas.
I love serving this red sangria recipe in a big pitcher where the colors of the fruits can really shine through. It adds a beautiful pop of color to the table, and everyone can serve themselves, which makes it super low-maintenance for me as the host. Plus, homemade sangria is so versatile—guests can add more soda for a lighter sip or keep it as-is for a bolder punch.
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Ingredients
- Dry Red Wine – Opt for a Spanish red like Tempranillo or Garnacha. These wines offer a nice balance of fruitiness and structure that pairs well with the other ingredients. Look for a bottle that’s not too expensive but still good wine as this is the base of this easy sangria recipe.
- Brandy – Choose a decent brandy that complements the wine but doesn’t overpower it. You don’t need to splurge on a top-shelf bottle—something mid-range works well for sangria.
- Orange Liqueur – Orange liqueur such as Triple Sec or Cointreau adds a citrusy sweetness to your sangria.
- White Sugar – Adjust the amount of sugar based on your taste and the sweetness of your fruit. You can also use honey, maple syrup or agave syrup.
- Citrus – Orange slices and other citrus fruit like lemons and limes add a bright flavor to this traditional sangria recipe.
- Apple – A crisp apple like Granny Smith or Honeycrisp works well to add both sweetness and crunch.
- Cinnamon Stick – A whole cinnamon stick infuses a subtle, warming spice. Avoid ground cinnamon, as it will cloud the sangria and alter the texture.
- Club Soda – Add just before serving for a light fizz. Adjust the amount based on how light or strong you want your sangria to be. You can also use lemon-lime soda but it will make the drink sweeter.
- Ice Cubes
See recipe card for quantities.
How to Make Red Sangria
- Step 1: Add the citrus slices to a bowl or pitcher and gently muddle to release the juices.
- Step 2: Add the remaining ingredients and stir well to combine.
Hint: For the best flavor, allow the fruit to marinate in the drink for at least 30 minutes before serving.
Variations
- Spanish Red Wine – If you don’t have Spanish red wine, any dry red will work, like Merlot or Cabernet Sauvignon. For a lighter version, try using rosé wine for a fresh twist.
- Rum – Replace the Brandy with rum, especially spiced rum, for a festive and flavorful twist.
- Fruit – Add berries like strawberries, raspberries, or blueberries in the summer, or include pears and pomegranate seeds for a more festive, wintry touch. Seasonal fruit always makes this red wine sangria more special. The beauty of sangria is that you can adjust the fruity flavors to your taste.
- Spices – Add whole cloves or star anise to enhance the warm, spiced notes for a fall or winter version.
- Kid-Friendly – Replace the wine with grape juice or cranberry juice and the brandy and orange liquor with with apple juice or orange juice. Keep the soda for fizz and enjoy a non-alcoholic sangria that’s just as fun and flavorful!
If you like this red sangria recipe, you might also want to try this Holiday Cranberry Vodka Punch.
Equipment
To make this Red Spanish Sangria, you’ll need just a few basic tools. A muddler or wooden spoon is essential for gently pressing the citrus slices to release their juices and oils, helping to bring out the full flavor of the fruit. If you don’t have a muddler, the back of a spoon works just as well.
Serving the drink in a clear glass pitcher is a great idea, as it allows the vibrant colors of the wine, fruits, and cinnamon stick to shine through, making a pitcher of sangria as beautiful as it is delicious. I also like to serve it in clear glasses with additional fruit slices for garnishing.
Storage
Place the drink in the refrigerator in an airtight container or cover your pitcher with plastic wrap to keep it fresh. It’s best to store it without the soda or ice, as these can dilute the flavors over time.
Sangria can be stored for up to 2-3 days, and in fact, the flavors often get even better as the fruit and wine continue to meld. Add the soda and ice just before serving.
Top Tips
- While you don’t need to splurge on an expensive bottle of wine, using a decent-quality dry red wine makes a noticeable difference in flavor.
- Let the sangria chill for at least 2 hours or even overnight if possible. Keep chilled until ready to serve.
- Adjust the sweetness by tasting as you go. The type of fruit you use can affect the overall sweetness, so be sure to add sugar, honey, or agave syrup gradually until it’s just right.
- Always add club soda and ice right before serving.
Serving Suggestions
Sangria is a versatile drink that pairs well with a wide variety of dishes. While it’s traditionally enjoyed with Spanish tapas, it also complements rich meat dishes like roasted pork or grilled steak. For casual gatherings, it’s the perfect drink to serve alongside a spread of party appetizers, from cheese boards to sliders. The sweet, fruity notes of the sangria balance savory and hearty flavors, making it a crowd-pleasing option for any occasion.
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FAQ
For the best flavor, let the sangria chill for at least 2 hours to allow the fruit to soak up the wine and the flavors to meld together. If possible, letting it sit overnight is even better.
Frozen fruit can be a great substitute, especially if the fruit you need is out of season. Frozen fruit also helps keep the sangria cold without watering it down.
For a non-alcoholic version, substitute the wine with grape juice or cranberry juice and use apple juice in place of the brandy.
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RECIPE
Red Spanish Sangria
Ingredients
- 1 bottle 750 ml of dry red wine (preferably Spanish, like Tempranillo or Garnacha)
- ¼ cup brandy
- ¼ cup orange liqueur such as Triple Sec or Cointreau
- ¼ cup white sugar adjust to taste
- 1 large orange peeled and thinly sliced
- 1 large lemon peeled and thinly sliced
- 1 large lime peeled and thinly sliced
- 1 medium apple cored and cut into thin wedges
- 1 cinnamon stick
- 1-2 cups club soda or more, depending on preference
- Ice cubes
Instructions
- In a large pitcher or bowl, add the peeled and sliced orange, lemon, and lime. Gently muddle the citrus slices with a wooden spoon to release their juices and flavors.
- Add the apple wedges to the pitcher with the muddled citrus. Sprinkle the white sugar over the fruit mixture and stir gently to help dissolve the sugar and coat the fruit.
- Pour the brandy and orange liqueur over the fruit and sugar mixture. Stir well to combine and let it marinate for about 10 minutes. This helps the fruit soak up the flavors of the alcohol.
- After 10 minutes, add the red wine to the pitcher. Drop in the cinnamon stick and stir gently to mix all the ingredients together.
- Just before serving, add soda water to the sangria to give it a slight fizz. Adjust the amount of soda water based on your preference for a lighter or stronger sangria.
- Fill glasses with ice cubes and pour the sangria over the ice, ensuring each glass includes some of the marinated fruit.
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