Easy Traditional Red Sangria

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Pitcher filled with our Amazing Traditional Red Sangria recipe

I had the best sangria (and patatas bravas) of my life when we went to Spain in 2013.

Perhaps my recollection of that first drink is slightly biased. We’d just arrived to Barcelona from a long, tiring train ride, and then walked what seemed like miles carrying 40-pound backpacks into the city to reach our AirBnB. We were tired and hangry, to say the least.

Our first thought upon dropping our bags was “tapas and sangria.” So off we went in search of sustenance, and what we found was glorious.

Stirring fruit for making homemade Traditional Sangria

Can we all just agree the Spanish do it well, “it” being everything?

Traditionally the Spanish enjoy coffee in the morning, work a little, take an afternoon rest (or siesta), work a little more, then retire in the evening by eating tapas and drinking good wine with the people they love. Eventually, they slumber only to do it all over again the next day. If that doesn’t sound like a slice of heaven, I don’t know what does.

Oh, and did I mention they gifted the world with sangria? Does it get any better than this lush, fruity beverage? I think not.

Using a wooden spoon to muddle fruit with orange juice and brandy for Traditional Sangria

Origins of Sangria

The earliest versions of sangria are believed to have originated more than 2,000 years ago when Romans, making their way through the Iberian Peninsula, planted vineyards along the way. And because drinking water was unsafe, it was often fortified with wine, spices, and herbs.

The earliest versions of what we now know as sangria were made in England and France in the 1800s, and sangria was eventually popularized after its formal arrival in the U.S. at the 1964 World’s Fair in New York.

Despite its global popularity and common association with Spain, there is no official formula for sangria in Spain and locals are more often known to enjoy a drink similar to sangria known as tinto de verano. So while some Spaniards may enjoy sangria, it is a more popular drink among tourists. (source)

Pouring red wine into a pitcher for our homemade Traditional Red Sangria recipe

This recipe is my humble offering to a sangria-loving world.

I’ve tasted, tested, researched, retested, and what I’ve come up with is this easy, 6-ingredient, traditional red sangria that’s got everything I’m looking for:

& Boozy

I think I’m in love.

Though there are many interpretations of what “traditional sangria” is, I’ve found that it typically requires these main components:

Fruit (like apples and oranges)
Orange juice
A sweetener (like brown sugar or cane sugar)
A liquor (like brandy or rum)
Bold, fruity, dry Spanish red wine (like Tempranillo, Garnacha, or other Rioja wine)
& Ice (for chilling)

For this version, I went with brandy because as soon as I smelled it, I immediately thought, “this smells like sangria!” But of course, if you’d rather use rum, be my guest.

Stirring Traditional Red Sangria for a homemade summer drink

This sangria is my new go-to summer drink. It’s:

Slightly dry
& Simple

Enjoy this recipe alongside any of your favorite summer dishes. A few of our favorite pairings include patatas bravasstuffed peppers, veggie burgers, and salads.

If you do give it a try, let us know what you think by leaving a comment and rating it so other readers know how much you loved it. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Garnishing Traditional Red Sangria with orange slices
Jar of our refreshing homemade Traditional Red Sangria with an orange slice on the rim

Easy Traditional Red Sangria

Simple, traditional Red Spanish Sangria made with simple methods and just 6 ingredients. The perfect fruity summer beverage that’s adaptable and delicious!
Author Minimalist Baker
Fresh orange wedge on the rim of a jar of Traditional Red Sangria
4.91 from 149 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (cups)
Course Beverage
Cuisine Spanish-Inspired, Vegan
Freezer Friendly No
Does it keep? 48 Hours


  • 1/2 medium apple (cored, skin on, chopped into small pieces)
  • 1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish)
  • 3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written)
  • 3/4 cup orange juice (plus more to taste)
  • 1/3 cup brandy (plus more to taste)
  • 750 ml bottle dry Spanish red wine*
  • ~1 cup Ice to chill


  • Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
  • Add orange juice and brandy and muddle again to combine for 30 seconds.
  • Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. 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.



*For red wine, I bought the Albero Spanish Red Wine 2014 Monastrell from Trader Joe’s. However, any fruity, full bodied, somewhat-dry red Spanish wine will do.
*Recipe adapted from a new favorite of mine, Jamie Oliver Drinks Tube.
*Nutrition information is a rough estimate calculated with the lesser amount of brown sugar.

Nutrition (1 of 4 servings)

Serving: 1 cup Calories: 268 Carbohydrates: 21.4 g Protein: 0.7 g Fat: 0.2 g Saturated Fat: 0.02 g Polyunsaturated Fat: 0.03 g Monounsaturated Fat: 0.02 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Potassium: 393 mg Fiber: 1 g Sugar: 14.5 g Vitamin A: 146 IU Vitamin C: 33 mg Calcium: 34 mg Iron: 1.1 mg

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  1. Krista says

    I made this with a semi-dry Pinotage from South Africa to use it up. I can see why a slightly fruitier Spanish red would be better. I didn’t have brandy on hand but some cheap rum….I do not suggest rum. However, I only made one glass so next glass, I’ll go for the Grand Marnier which is an orange flavored liquer. I think that will be nicer. I make my white sangria with Amaretto and prefer the liquer taste over rum. Otherwise, nice recipe!

  2. Lori says

    FYI: most red wine is not vegan. Although not “traditional”, Frey wines are a good option. I used cherry brandy to add extra flavor and some frozen black cherries instead of ice and served it in wine glasses. Delicious.

  3. KP says

    I made this last night and it was a huge hit. Used a bit less sugar and added a little elderflower tonic water for sprightliness–fantastic! I love that this is so easy and uses common ingredients. Another great recipe, thank you!

  4. Jain says

    I used a local vineyards blueberry wine, some blackberry brandy, and mixed OJ with a mixed berry superfruit juice. SO good

  5. Marte says

    Wow! Best sangria ever! I’m hosting a tennis luncheon next month during the Madrid Open, so of course I had to find a recipe for authentic sangria. This is it! The last sangria I had was in a local restaurant and it was terrible. But THIS recipe is amazing! I made it exactly as stated, using Hennessy brandy (cognac) and Campo Viejo Rioja Reserva 2016. I read every review, so I used only 1/2 the brown sugar due to concern of it being too sweet, only to add the full amount after tasting. I also let the sugar sit on the fruit for half an hour before adding liquids. Chilled it all in the frig for two hours. Perfect! I’m using a spigot drink dispenser, so no fruit will come out when serving. Instead, I used a 4″ skewer and stabbed one chunk of red grape, apple, pineapple, then orange (grape on top) to sit in the glass and added about 3 ice cubes to each glass. Cold and refreshing! No worries about the ice watering down the drink because it goes down fast! Thank you so much for sharing this recipe!!

  6. Gillian Corlass says

    3 tablespoons of brown sugar were enough to cover a bad Sangiovese that I couldn’t let go to complete waist! Refreshing drink on a hot day.

      • Donna Stefani says

        I made this for a little surprise early birthday celebration for my sister in law as I wouldn’t be in town for her birthday. She isn’t a sweet person, but she loves a charcuterie board, so we did that. She was surprised & delighted. We all loved this easy & quick recipe. I used a box sangria, adding all the ingredients to it, & it was wonderful. I had leftover ingredients, & have been making it over this summer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! We haven’t tried this with rum but we think it would be good, perhaps use a bit less since it’s stronger? Let us know how it goes!

      • Emily says

        The sangria was a hit with the rum! Everyone was asking how to make it, perfect balance and not too sweet. Thanks for the recipe!

          • Tammy Torbert says

            I am planning to make your red and white sangria recipes for the same party. Do you think I could use the Apple brandy in the red version too. Thanks – looking forward to making these!!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Tammy, we haven’t tested the red sangria with apple brandy, but other readers have had success with it! Let us know if you try it!

  7. Dan Shields says

    A lot of people like to use Ginger Ale or Sierra Mist to top off their sangria which can lead it to being too sweet. Try using a carbonated lemon-lime water instead, like Bubly!

    I usually skip the brandy and pre-soak the fruit in Tito’s for a little bite!

    Thanks for sharing.

  8. Tom says

    Our go to recipe. So simple that we always have the ingredients on hand and everyone loves it. No need to change a thing.

  9. Wendy says

    Hi! I’m planning to make this for the first time this weekend for a cookout (south Florida). I was wondering, can I use regular brown sugar instead of organic? I have no idea what the difference is!

        • Kel says

          White sugar gets its color from a refining process that often involves the use of bone char, meaning even though it’s not directly an animal product, it’s not vegan. But don’t opt for brown sugar, powdered sugar or even raw sugar. All of them are made from refined white sugar. I was confused too then found this..hope this helps explain it

  10. Jackie Shepard says

    Hi there! I plan to make this recipe for a shower I’m hosting but I’m not really to familiar with Brandys so, would you mind sharing what exact brandy you used for this recipe? Thank you in advanced!

  11. Cris Hamscher says

    This is a great basic recipe for sangria! I usually use tequila but I’ve recently tried Cruzan Rum (both the coconut and guava rum). The consensus is that the coconut rum wins hands down. I have also been known to pour in about a half cup of Chambord .best thing about sangria is that, once you have the basic recipe (and this is a really good one), don’t be afraid to experiment!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that! So glad you enjoy the recipe and have made it your own, too! Thanks for the great review, Cris!

    • Kate says

      I made this for a birthday party and it brought down a whole house of 40-somethings (in a good way). People are still talking about it. Epic. Not sure if I messed up the proportions or what – next time I might go easier on the brandy – but it was absolutely delicious and just the right amount of deadly :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love this pitcher, but we’ve had it for so long we can’t remember where exactly it’s from. Perhaps World Market? They change things up though so it might not still be there.

  12. Yana says

    I love sangria and this recipe and have made it time and time over and it’s always a hit! Very delicious! Many times I have doubled the batch but now I am really being put to the test and asked to make 5 gallons for a party. Can I just adjust all the ingredients to make 5 gallons worth?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, we love a challenge! Above the ingredients list there is an option to adjust the servings, and it will adjust the amount of ingredients for you. 5 gallons = ~80 cups and the original recipe makes 4 cups, so if you replace 4 with 80 it will give you the correct amounts. It’s a lot of ingredients but definitely possible! We typically use google to help with large conversions, too (i.e. googling “60 tbsp to cups” will give you easer amounts to work with). Hope this helps!

  13. Brooke Richey says

    Do you know the sugar content for this mix in the nutritional values?

    Could you add this?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brooke, I’m not sure if this is what you’re asking, but you can find the nutrition information beneath the recipe. Hope that helps!

      • Brooke says

        Hi! I saw the nutritional info but there is no sugar content included. That’s what I’m asking about, what is the sugar content?


        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Brooke, we’re not sure why it’s not showing on your end – it should be between the fiber and vitamin A. It’s 14.5 grams sugar for 1 cup. Hope that helps!

  14. Janet says

    Made the sangria. Awesome recipe. I added strawberries and blueberries along wit the citrus. My son requested it again for our Memorial Day picnic.

    We had to watch the kids. They had a sip everytime we weren’t looking.

    • Robin says

      I have only made Sangria once before. I need to make enough for a 3 gallon dispenser.
      -can I just calculate 4 cups into 3 gallons with this recipe?
      -many recipes I’ve seen call for a carbonated drink such as sprite, 7up or club Soda. Why does this recipe not require it??

      Thanks in advance.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Robin, Yes, you can adjust the number of servings and it should scale the ingredients up properly. We prefer it without carbonation and wanted to keep the ingredients free from high fructose corn syrup and artificial ingredients.

  15. Wendy says

    Super nice! I made it close to recipe but subbed half pineapple juice for o.j.. 1/2 brandy 1/2 Cointreau and a handful of raspberries. Delish! Can’t wait to try after some steep time! Thanks!

  16. Emma says

    This is the perfect classic sangria. I have had a lot of sangria and this one is perfectly balanced – fruity and perfectly sweet. When I made this for a paella party, one said that this is how sangria should always taste! Thank you for such a simple but perfect recipe :D

  17. Annette says

    Delicious. I used halved grapes and added triple sec. I used a burgundy jug which is sweet, so I didn’t add sugar.

    • Sandeep Khanna says

      I used Quartered Grapes along with the recipe and substituted Rum/ Brandy with Vodka as I wanted a neutral alcohol to go in it so that I could enjoy the Red Wine, plus a squinged on the Brown sugar. The result was Amazing!

  18. Dorothy Pembleton says

    Ok, wonderful recipe, but you can’t have sweet and dry together. What makes a drink “dry” is a lack of sweetness/sugar. I also wouldn’t add any sugar to this drink.

    • Hubert says

      You definitely can have sweet and dry together since tannins and polyphenols both contribute to a wine tasting “dry” on top of the alcohol content and how much sugar was fermented out. Good craft ciders balance dry and sweet all the time. Liqueur and any fruit juice already adds sugar to sangria. Sugar is sugar, and there’s no rule against granules of it.

  19. Mike says

    This is delicious!!! Thank you for sharing your recipe. It was enjoyed of an evening a few days past Christmas, once the grandchildren were asleep and the ‘rents could relax a bit. Tasty!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mike. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Debbie Symonds says

        Yes I have a question regarding this sangria. I have a couple bottles of cabernet sauvignon that I dont love. Can I use them, and cherry brandy with the oj?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Debbie, that should work! But just keep in mind that you’ll probably enjoy it more starting with a wine you like.

          • Brian says

            Not necessarily. A red you dont like can easily be turned into mulled wine, or lightened up to make sangria. Why be pompous about it? One made into a cocktail, you wont taste the difference. I once bought twelve bottles of £5 prosecco from Lidl and told everyone they were drinking Louis Roederer at a wedding function. Sold for £35 per bottle.

  20. Mezz says

    Tried it. Was a miserable failure. Not sweet enough, so I kept adding a little bit of maple syrup (suggested on another recipe). At first it still wasn’t sweet enough, so I added a little more. Eventually the fruit must have started to release its sugars, because it became way too sweet. I then added more wine / brandy to offset it. It ended up tasting like strong fruit cordial. No one liked it and I was left with a full container of wasted alcohol and fruit… :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mezz, we’re sorry to hear that happened! We could see maple syrup being an overpowering flavor in this one, which is why we suggest brown or cane sugar. This one is a reader favorite, so if you’re up for giving it another try, we’d suggest trying as written for best results.

  21. Kristine Bagasin says

    We have the brand Maria Clara Sangria, but its commercial. I’ve been to Spain but was not able to try this. I recently got interested in fermented liquors lately for their health benefits. And ordered some alcoholic cocktails on the go just today. I just read what a true sangria is thaks to this. I was subscribed to you. And everything falls into place. Thank you, i got an aha moment here. Will try your recipe at home. ingredients are easy to source. Keep up the enlightening work, and siesta. God bless your beautiful family!

  22. Karens says

    This was great! I did add a lot more fresh-squeezed orange juice and quite a bit more maple syrup as I wanted it a bit sweeter. Also topped off each glass with just a bit of ginger beer for some carbonation. Thanks for the recipe.

    • Lee says

      Hey ,Thanks for such a quick and easy recipe ,i was just pondering over my thought to have wine last evening and suddenly i felt let me mkae sangria.I just googled and found your blog,tada its written so apt i need not browse further, quick simple recipe.I made it with brandy & indian nashik wine.It was an amazing sangria drinking experience and it looked beautiful too😍 I wish i could have uploaded pic here 🍷🍹.Thanks 🥰love from India.

  23. Niharika says

    This looks like a great recipe! I have some spanish wine and can’t wait to make it for tonight! I had a question though – does this sangria not need to marinade? Should I keep it in the fridge for a few hours before serving so the fruits get imbibed with flavor as well?

  24. Lilly says

    Great recipe!! If you can’t travel with the pandemic, have a little bit of Spain at home! Very easy to follow and the brandy is a great idea. Thank you!! 😁

  25. Lindsay says

    I have made this perhaps a few too many times to say over the summer and it’s a huge hit! We use dark rum and a Spanish rioja – really delicious. Nothing more needs to be said :)

  26. Debbie Cook says

    Great recipe! I added frozen cherries along with oranges and apples and brandy. I let mine set overnight, it was amazing! It turned a bottle of ordinary red wine into an amazing drink!

    • Vanessa says

      First time making sangria today for Thanksgiving and it is delicious! I’ve always wanted to make this since I fell in love with the sangria I had at a restaurant years ago. Since I used a larger bottle of sangria wine from Spain, I added a bit more brown sugar, orange juice and brandy to taste. It’s chilling now in fridge and I can’t wait to serve with dinner. Thank you for a great recipe!!

  27. Jimmy says

    I always have apple and orange sometimes for every morning with granular but not ever think about this mixing. My husband always have a red-wine. Great idea I think. Thank you much for this post!

  28. Amanda says

    I love Sangria, and this recipe did not disappoint! I added a 1/4 cup halved green grapes, an extra tbsp of brown sugar for a sweeter taste and Zinfandel for the wine. I let chill for 2 hours and it was ready. Delicious!

  29. Susan says

    This is one of the best sangria recipes I’ve found. It really did remind me of the many, many glasses of sangria in Spain. Lovely. I followed it exactly and it was perfect.

  30. CDO says

    This tasted great! We didn’t have brandy, so we used O3 orange liqueur. We also added pineapple juice along with the orange juice. I used Altes Garnatxa Negra.

  31. Lynne says

    YOU NAILED IT!!! I love Sangria at restaurants and have been trying to find a recipe I could make at home — without success, until NOW! I have no idea what muddling is so I just put all the ingredients into my pitcher and stirred. OH NO — it only half filled my pitcher so I had to double the recipe. Good thing I did as four of us finished off this fabulous drink and we all loved it. THANK YOU for ending my search for the perfect Sangria recipe!!

  32. Lee says

    Doubled the OJ and skipped the sugar. Apple brandy ; orange and lime as that is what I had on hand – used 3 wishes cab and it was delicious !

    • Lady Davis says

      I love this recipe, I make a few changes. I use brandy and peach schnapps, and a sweet red wine, so no sugar.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoy it! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Bev says

    Made this sangria today and it is fantastic! Only change I made was to add a little bit of cub soda for bubbles and light on the sugar. Will definitely make this again.

  34. Fred says

    Found your recipe and can’t wait to make it!!! Any recommendations on what brandy or rum to use? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fred, We don’t have a favorite, we just used a basic one from the liquor store!

  35. Abby Charlton says

    I made this exactly per the recipe except I threw the whole orange and apple in verses just half of each. I went with Tempranillo, brandy, and brown sugar. This is the best sangria I have ever had-ever. It is sweet and fruity and yesss so boozy! I am sure a multitude of exchanges and additions could be made with great results but I like to try recipes as they are written first- and if it isn’t broke… I cannot thank you enough for this recipe. My summer drink is now in the pitcher. Cannot wait to try some other recipes from you.
    Have a great summer.

  36. Marianne says

    This was a great recipe although I used Black Box Malbec which I do not recommend at all. Way too heavy and just the wrong flavor. I was able to cover it up so it was passable but next time I will be using a Garnacha or even just a Cab.

  37. Ann Moore says

    I substituted orange juice with pineapple juice because it was what I had, and it was so delicious! Thank you!

  38. Lisa Still says

    Hey all. I halved the recipe with a half bottle of Yellow tail Cabernet Sauvignon leftover in the fridge, brandy, brown sugar, OJ, half an apple and used a mandarin orange because that’s all I had and it was AMAZING! Typical MB recipe that is still awesome even when you have to do slight modifications. So nice that it was so simple and easy. Highly recommend you try this if you like sangria.

  39. Donna says

    Just uncorked a bottle of red on a warm spring evening, and realized I wanted something lighter. So I googled “quick sangria” and found this. I was happy to see I had all of the ingredients on hand. Whipped it up in 5 minutes. Added a splash of Gran Marnier for good measure, and am now enjoying the most delicious treat! I cut it with some lime seltzer for the bubbles. Going forward this will be my go-to recipe! Thank you!

  40. Lauren says

    Hello! I am a college student and I love sangria and would just like to know if it is okay to use $3 aldi wine instead of spanish wine. My budget for wine is about $20. Please respond at your earliest convience (: Also I love your page <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The wine definitely influences the flavor of the end product. I’d go to a whole foods or other organic market for recommendations.

    • Meghan says

      Lauren, use any red wine you like! I have spent a lot of time all over Spain and honestly, the wine they use in sangria is often the cheapest. Just make sure it’s a wine of which YOU like the flavour! Aldi has great cheap wines and you don’t want to go and ruin a good wine by making it sangria! Do as the Spanish do!

    • Lady Davis says

      I use Aldi wine, they actually have great reviews on several of their wine brands. I use the winking owl $3 sangria flavor to make my sangria and I get rave reviews. I use some of the other flavors too but that Sangria is my favorite for a red sangria,

    • Hub says

      Even while I use the cheapest red wine available for my Sangria, I never had any complaints.
      Teresa, the lovely old owner lady of a famous pub in Los Cristianos, Tenerife made the best Sangria, ever.
      She passed away decades ago and to this day I cherish her recipe. She mixed different fruit liquors with red wine, the juice of 2 oranges and added 1 slice as garnish.

      Try it and you will have a new favorite:
      1 shot each of liquors: Peach, Banana, Strawberry, CdC, Cherry, Fig, Limoncello, Cointreau, Sour Apple and a double shot of 43, then fill up with red wine.
      No added sugar as the liquors are already sweet enough, and alcohol is north of 15%. Even after drinking every day at least 3 carafes meself, I never had hangover.
      Thanks Teresa, God bless your soul.

  41. Kay says

    It is starting to feel like spring so figured why not! I used blood orange and bourbon (and a cab instead of a spanish wine) in mine and it turned out delicious! Thank you for this recipe :)

  42. Taylor says

    How would you recommending adjusting the recipe if I use a sweet red blend? Omitting the sugar? Thanks!

    • Julie says

      This was delicious!! We basically made the recipe as described, using rum (about 1/4 cup) plus about 1/4 cup of raspberry liquor, orange juice, and brown sugar.

      For fruit, we used oranges and leftover frozen blackberries.

      The bottle of wine was an inexpensive merlot, but the overall flavor was wonderful. We need a bright spot in the midst of these quarantine days.

      Thanks for sharing it with us!!

  43. Jessica says

    Wonderful recipe! All the flavors blended so well together. I used:
    Orange Mango juice
    Muddy River Coconut Rum
    I was able to find a Spanish red wine at my grocery store too🙌

  44. Jamie says

    This was such a great recipe! You inspired me to recreate and adjust a little- I also added grapes and a 1/4 cup of triple sec! Thanks so much for sharing, love all your stuff :)

  45. Ashlee says

    Yes, I modified everything based on what I had lol!

    Pear instead of Apple
    Orange juice from the orange slices I used
    Pineapple juice – so amazing!
    I used Ménage à Trois wine which is a blend of Zinfandel, Merlot and Cabernet Sauvignon.

    What I did not have a home:
    Orange juice

    End of story– everything came out lovely!!

  46. Tracey C-C says

    I am no red wine fan. I received a nice bottle as a gift and in this lockdown I’m looking to not waste anything. I stumbled across your recipe and I am so grateful I did. I followed it mostly. Used rum as I don’t have brandy. Added a lemon because the kids ate the last of the apples….like everything else in the house at the moment! This is incredible and I will be making pitchers of this all summer!!!! Thank you!!!!

  47. Missy says

    Very tasty and easy! I doubled the brandy (used blackberry), used some just ok CA red wine blend we got as a gift and just a little simple syrup in place of sugar. Added apple, orange and some raspberries I had on hand. YUM!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Missy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Lesa Dale~Nasser says

    Hi. I made this delicious sangria for lockdown date night with my Mum who’s stuck here in Wisconsin with me. It was insanely easy and absolutely delicious. I tweaked it a little too my taste by adding crushed pineapples to my chopped apples and oranges. I used a cup and a half of E&J Vanilla Brandy and a whole bottle of St. James Winery Sweet Country Red wine. I did use both brown and white sugar but for me that made it perfect. I rate this an 8 1/2 possible 9 but will definitely use this as my go to signature drink for now on. Wish I could add a pic of my drink ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lesa. We are so glad you enjoyed it! Feel free to tag us in a photo on instagram =) Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. Noha says

    I have had an amazing sangria, it had foam on the top i was wondering ? What were their special ingredient to have this foamy sangria ?

  50. Myrna says

    This was delicious! I used an inexpensive bottle of pinot noir because my supermarket didnt have Spanish wine. Thank you!

    • Jeffrey James says

      I use some “four buck chuck” from TJ’s and instead of Brandy, I use a Spanish Liquer (43). It is very tasty and has been a hit every time!
      Barefoot “Red Blend” works very well, if younare trying to avoid any dry-ness.

  51. Ronald says

    In Spain they make a wine cooler with an inexpensive clear sweetened sparkling mixer called Casera, or any of many brands like it. It is a gaseosa. It tastes like diet 7up but only has lemon flavor and not the lime. It’s zero calorie because it’s made with saccharin and works perfectly. The only way I know how to get it in the U.S. is by Amazon UK. It only took a few days to get two 1.5 L bottles to Los Angeles but the shipping is $40. The mixer only costs about $1 each in Spain.

  52. Christine Ramirez says

    I made this for Christmas eve doubled the recipe did the oranges and 1 1/2 lemons no apples with the muddled let it sit overnight then added orange juice and kerns pineapple mango nectar and apricot brandy Brown sugar then 2 bottles of red wine added ice was well loved was told it was better than cha cha’s in San francisco

  53. Margie Buyze says

    I love sangria but had never made it. I made this yesterday for a holiday party, and it was a huge hit. I love how simple it was to put together. The only thing I altered was a bit less sugar. Thanks Dana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yep! And you can use the serving size adjuster just above the ingredients to adjust the measurements.

  54. Joy says

    Love Sangria…especially Berry Sangria which I had with lunch yesterday! I plan to make them at home using your recipe! Thanks!!

  55. Jessica says

    I am hoping to make this tomorrow for my Moms 60th birthday bash! I have 2 bottles of Costco Sangria, will already made sangria wine work for this recipe??

  56. Stephanie Zagar says

    Just made this Sangria and It is delicious! I followed recipe pretty close, although I didn’t muddle the fruit…it still was super yummy!!

  57. tuky says

    I left the sugar out because I wanted to taste it without sugar first. I don’t like sweet drinks. I made ice cubes with the remaining orange juice and the next day instead of ice, added the frozen OJ ice cubes. I also added a little maple syrup as some sweetener was necessary. What can I say? A very delicious sangria and I like the fact that there was no diluting it with water or soda etc. The fruit was very potent:). Thank you for the recipe. Will definitely make it the same way again. I used a bottle of Apothik red and a Rioja. Next time will use lighter Spanish wine as suggested above.

  58. Lynn says

    My fiancé and I made this for our wedding and everyone who drank it really enjoyed it! Easy to make and very refreshing!! Making it again for a party per request of some guests!! Was a hit??

    • Becky Young says

      This recipe is delicious. I followed the recipe exactly with one exception. I did not have an apple so I used cherries instead and also threw in a little lemon and lime. Yum! It really does taste like a traditional sangria. I had a friend over for dinner and made this for her. She travelled to Spain last year and said it reminded her so much of the sangria she had there.

  59. Sagar Matha says

    I made this the night before with two bottles of red and the requisite brandy. My pitcher was full so was only able to get about A quarter cup of OJ in. I added oranges and apples. I left the sugar out because I wanted to taste it without sugar first. I don’t like sweet drinks. I made ice cubes with the remaining orange juice and the next day instead of ice, added the frozen OJ ice cubes. I also added a little maple syrup as some sweetener was necessary. What can I say? A very delicious sangria and I like the fact that there was no diluting it with water or soda etc. The fruit was very potent:). Thank you for the recipe. Will definitely make it the same way again. I used a bottle of Apothik red and a Rioja. Next time will use lighter Spanish wine as suggested above.

  60. SANJA says

    Hi There! Would this be safe to sit out overnight? I want to make it tonight for tomorrow night.

    Thank you!

  61. Sanja says

    Hi! How long did you leave it in the large 2.2 gallon jug? I am thinking of making this tonight for tomorrow night.

  62. Aura says

    I’m not crazy about sweet drinks, but a bit of brown sugar makes this the bomb.com. I may never add simple syrup or other sweeteners to red sangria again. Actually, I think I’ll try brown sugar in an Old Fashioned next. Thanks, Dana!

  63. Madeline says

    The first time I had sangria was in Barcelona many years ago. This recipe brought it right back. I only ended up with half a cup of O.J. from squeezing the fruit, but it was delicious and not too sweet. Will definitely make this again. Thanks,

  64. Ally says

    I made this with a bottle of red wine I won at a tombola added pure orange , lemonade no fruit as didn’t have any fancied a sangria and it was lovely ? will add fruit next time x

  65. Michelle says

    Very easy to make and delicious. We doubled the recipe and added peaches, blackberries, cantaloupe, and cherries since we did not have apples and oranges on hand. The flavors and fruit expand more the longer it sits in the fridge. Highly recommend it!

  66. Devine says

    I made this sangria for a benefit that my organization was hosting. It was a hit. It wasn’t too sweet and it wasn’t too dry. I made two gallons worth (6times the recipe that was made with a total of 6 bottles of wine). I followed the recipe to the tee- except I topped the sangria off with a bit more brandy. I used a cheap Spanish wine found at the grocery store that worked very well and I used Paul Masson brandy.

    This sangria definitely packs a punch and is VERY good the next day!

  67. Kristi says

    This is my go to sangria recipe. I use about 1 cup of orange juice and 1/2 cup of brandy and definitely use 4 tablespoons of brown sugar. I like to add about 2 cups of ice to make sure it is really cold–plus I just like it watered down a bit. People really like this recipe and agree that it packs a punch. Many people have never had sangria made with brandy (it seems like a lot of people are more accustomed to having sprite in their recipe). Trader Joe’s has lot of great Spanish sides to serve with it–manchego cheese, jamon serrano and chorizo. Great items to bring to a party when you want something special.

  68. Tunie says

    Tried it yesterday to the letter of the recipe. Gotta agree the brandy & wine aromas together instantly said sangria! Used a $9 bottle tempranillo / merlot blend. Was a dee-lish hit with my party pals. Thanks!!

  69. Danielle says

    Hi! I’m going to make this for a bridal shower on Saturday, I love Sangria! Is this recipe for a 2-gallon dispenser?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, this recipe makes about 4 cups, so you will probably want to make a batch 8 times this size to fill a 2-gallon dispenser. Hope that helps!

  70. Trinity says

    Made this with one full apple, one full orange and also added a full lemon ( all sliced as per recipe) skipped the sugar as I dont like it overly sweet anyways and it was awesome! I used apricot brandy and it was perfect. The bottle of wine I had was a full bodied fruity with notes of blackberry and raspberry in it and I liked it more in this sangria recipe than drinking it on its own! Also liked the fact it doesn’t have sofa or pop in here ? thanx for a great recipe – be warned it packs a punch!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hayley, we aren’t aware of any gluten in this recipe? Are you referring to a different one? Let us know and we are happy to help!

      • Paula says

        Wine is Gluten free. Hayley might want to check what the alcohol base is for the brandy. If it’s a wheat based alcohol it would NOT be Gluten free. Rum is totally GF so she might want to use that to be shure.

  71. Michele says

    I used an inexpensive Merlot, made the recipe as written and it turned out great! I’ll definitely make it again this summer.

  72. Stephen George says

    I think Sangria is one of the most easily adaptable recipes on the planet. The first time I had it was in Faro Portugal after a 20 hr flight. It was fantastic, and wherever we ordered it in Portugal it was a little different, but fantastic. This recipe is a great base, but use what you have. I added strawberries and pineapple to this one and some Triple Sec to sweeten.
    Thanks for the great reminder of Portugal.

  73. Elise S says

    Thank you for this very simple and tasty recipe! I omitted the added sugar (I don’t like my sangria very as sweet) and it still came out wonderfully. :)

  74. Dawn Teasdale says

    the. best. ever.
    Thanks for this, love sangria but hadn’t found a really simple delicious one!

  75. shanti says

    Fabulous recipe! Just like the one you have in Spain in a hot summer day. I’m not much to reviewing stuff but finally found a Sangria recipe I love!

  76. Cindy says

    This sangria wasn’t bad, but I won’t make it again. I don’t know much bout how traditional Sangrias should taste, I’ve only had them from a bottle or a restaurant. I’ll keep experimenting.

    • Jane says

      My Spanish friend said this is identical to her family recipe but over time I’m sure people make their own adaptations to suit their own tastebuds. I personally love it and think it’s on par with a higher end Spanish restaurant rather than the cheap and cheerful ones that merely combine red wine and orange Fanta

  77. Sandy says

    Hi! I made a fruit salad (blackberries, oranges, strawberries, kiwis and grapes)(had bananas too but I took those out) for a party but made way too much so I decided to try using the booze components and see how it would be. (I played with how much sugar as well thinking the fruits already had lots of natural sugar and I didn’t mash the fruit since they are soft anyway) Yummy! My hubby now wants me to make extra cut up fruit for every event! (I’d pick out the kiwis too ‘cuz they mushed – after the first glass I didn’t care too much). It’s different than the sangria we had while in Spain but thinking not being in Marbella sitting outside on the Promenade watching the sea might be the missing ingredient!

  78. Barbara Zellmer says

    I’ve never had Sangria before, but this recipe sounds delicious…am wondering if the brandy is also flavored ( like a cherry flavor) ? Thank you for sharing!

  79. Kristen says

    Hi!! How long would this sangria last? Is it better to let the fruit infuse? Or make and serve? So excited to try this!! ♥️♥️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We prefer the sangria when it is fresh, though it will last up to 48 hours. Hope that helps!

  80. Steph says

    I’m from South (and I do mean South) Texas, and sangria was a staple at summer BBQs. I had a beautiful Tex-Mex cookbook that had the sangria recipe I’d always used, but it got lost in one of our many moves. This one could easily have been my long lost recipe, as it was exactly as I remembered. Made this to go with a fajita feast, and we loved it. I’m with you on the brandy – for me, it’s just what’s used in sangria. Made with a decent quality Rioja. I did use brown sugar, b/c that’s what I had on hand, and blood oranges/juice – if you can get your hands on them, highly recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure how it would turn out, but if you experiment with the recipe, please report back on how it goes! Good luck!

  81. Natalie says

    This recipe was great. I have never made sangria before but it was a hit! I doubled the recipe, used rum, and everyone drank the whole bowl for christmas dinner. Definitely a keeper!

  82. Pam says

    I’m so excited to make this for our Christmas party tonight! I’m using Apple brandy, mostly because we don’t drink brandy and the only ones they had in small bottles were flavored :). Wish me luck!

  83. Emily says

    Just made this for Thanksgiving dinner! Added a bit more brandy, as suggested, but definitely pretty good! I used a cheap wine, but I personally can’t really tell the difference between cheap and expensive wines, so it worked for me :) Thanks for the recipe!

  84. Liz says

    This is my favorite fall sangria that I always come back to (have already made twice this fall). Have made with pinot, cabernet and shiraz and it’s always delicious. Love the fresh squeezed OJ and I use apple brandy. It’s just so good. I top off with a little bit of seltzer. Thanks for this amazing recipe that is a crowd pleaser and SO easy!

  85. lynn says

    We made this recipe for party this weekend times 6, or 6 bottles of Anciano Tempranillo wine along with Christian Brothers brandy, in a 2.2 gal mason-style jug with spout from World Market. We added the full dose of sugar plus some extra orange juice to just top off, and it filled the jug completely (without ice to marinate). We then transferred to a punch bowl with frozen fruit ring to keep it chilled (water plus fruit maxed out, made in a bundt pan), then added ice to each glass when served. The presentation was beautiful! Even non-sangria drinkers were slugging it down, and everyone commented that it wasn’t too sweet, being their main objection to other sangria’s they have tried. My husband and I ARE sangria lovers and thoroughly enjoyed this recipe! Thought I’d share these details so you don’t have to second guess making a large batch for you next party. I wanted to add a photo here but no option. Thanks, Dana!

  86. Lilou says

    Tried it! I didn’t put any apples, just oranges and lemons but I followed the instructions step by step and it was perfect !!!!!
    I did taste it and added a bit of sugar and a tiny bit of rhum ;) hehe

    Thx for the recipe !

  87. Thomas Wellock says

    Everyone loves this. So simple–Four ingredients, fruit, ice, BOOM. All the recipes online with 12 ingredients are just unnecessary.

  88. Brian says

    I plan on using Tempranillo wine and Blackberry Brandy with your existing recipe. Do you also recommend adding 1/4 to 1/2 cup triple sec to add an extra boozy punch? My concern is too much sweetness…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I think that should work, Brian! I’d recommend adding bit by bit until you are happy with the taste, to ensure you don’t make it too sweet!

  89. Jerry says

    I just finished making a double batch. (I was in Spain as well in the 80’s) and have NEVER found anything as good….until now. Easy to make and a great recipe… I tasted I and added a bit more of the brown sugar and the rest of the brandy and it taste great. I didn’t add the ice because I’m concerned with watering it down. I have it in the fridge to cool and will see how great it taste tomorrow. While I was in Spain, I drank from a container with a large pointed spout and they would pour it into our mouth but can’t remember what it was called??? Any ideas? I still have one… :)

    • Vivian says

      It’s called a porron. You can google it and see pictures. I still have a very little one from when I lived in Spain years ago. I spill more on myself than I used to, so I wouldn’t try it with red wine, haha!

  90. Alejandro says

    “Can we all just agree the Spanish do it well, “it” being everything?” Just loved that hahahaha

    Just a tip you forgot to mention: We in Spain usually add the sugar to the sliced fruit and leave it for around 40-50 minutes before adding the wine, then we put it in the fridge for about a couple hours so we don’t need to add a lot of ice ;)

    Next time try adding a cinnamon stick to the mix :P

    • Erin says

      Hello! Since you are very familiar with sangria, would you mind telling us what kind of alcohol and sugar you use? I know this is almost a year after you posted – I’m always late to the party!

      Thank you!

  91. Jen Kling says

    I too had just returned from Spain where I had the most delicious red sangria I’ve ever had. We were in both northern and southern Spain but the sangria was always the same – always delicious! I’ve been home for a month and terribly missing the taste of Spain’s sangria…and then I found this recipe. THANK YOU!!!! I followed the recipe exactly using brandy and white sugar cane and the taste was EXACTLY what I’d been missing since I’ve been home. Perfect blend of smooth, fruity flavors with a full bodied booziness. I made a pitcher for my friends and I and it didn’t last half the night.
    I’ve already told my Spain companions about it and I’m bringing some over to them this weekend because they’ve also been searching for a recipe that captures what we drank in Spain. This recipe is 5 stars and will be a favorite to anyone who loves sangria.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We are so glad you were able to taste a little bit of your trip to Spain in this sangria, Jen!

  92. Josh Menachen says

    Was checking out a good sangria recipe for our restaurant in NYC. I came across this one, and man, oh man! It’s bonkers good!

  93. taychan says

    this was the very first recipe for red sangria i came upon, and i’m so glad i went with it. other recipes were so complex and requires loads of other ingredients. this one was simple and perfectly delicious. i added a splash more of wine to my glass since it tasted a big “juiced down” from the OJ at first, but i think after letting it chill for a little while and letting the fruits do their “thing” (at least that’s what i think what was happening, haha), the sangria was absolutely perfect. it’s definitely better than the $8 glass of homemade sangria i order from my local french restaurant. it was my first time making any type of sangria and i’ll gladly be keeping this recipe to use over and over!

  94. Joanna says

    Made this every time I’ve had guests over and it’s always a hit. So much so that it’s becoming my signature drink! So easy to make and delicious.

  95. aimee says

    Thanks, Dana! Always love looking your recipes UP. I’ve got lots of red wine (wine industry worker bee here) – need to do a disappearing act since I’m moving and don’t want to move *it* .. so making SANGRIA for 4th of July to celebrate freedom, peace & love. xoA

  96. Jessica says

    I made this with rum because we had no brandy on hand. I did not like it. Wish I tasted it before adding the rum because I bet it was good without it.
    Next time I’ll try brandy.

  97. Pat Edelen says

    Three years after the other comments – but I have made this twice in the past two weeks. It is a total winner and perfect for summer cook-outs. Everyone raves about how good it is.

  98. Catherine says

    I’m not sure you can’t keep it more than 48 hours, it should be fine for longer – all you must do is remove any rind-on citrus fruit from the mixture within 8 hours or so, or the oils will leave a bitter taste behind. The brandy fortifies the wine, so it really doesn’t spoil too quickly. I usually divide the brandy quantity into brandy and cointreau.
    Keep refrigerated, add a splash of soda and some ice when serving. Dee-licious!

  99. Lauren Buxman says

    This is my FAVORITE Sangria recipe – I make it more than I should probably admit. I remove the fruit from it after 24 hours so it keeps a little longer in the fridge. SO FREAKING GOOD. Just watch out, it catches up with you quickly!

  100. Frances Workman says

    I’m having a lips and sips party tomorrow night and needed a sangria recipe to dress up the boring red wine. This one looks so simple, I’m going to try it : ) Thanks

  101. Ally says

    This is DELICIOUS! I’ve made it at least three times. One of my good friends is from Spain – there’s a restaurant in Boston we visit often, as it’s the closest thing to authentic Spanish food, and this sangria is better than what they serve there!

    Thanks for this great recipe.

  102. Nora says

    We drank Sangria every night on the beach in Barcelona. They offer it as traditional, which compares to your recipe, or with a sparkling white wine. I search for a recipe hoping to find the best wine to use. I can’t wait to see if I can duplicate the one we loved in Spain. Any idea on what wine to use to make the sparkly version? Thanks

  103. Cindy W. says

    We were in Seville in the summer, 2016, and we drank pitchers of this wonderful, satisfying drink. In one restaurant, they added canned fruit cocktail (I recognized the sad grapes) and even it was delicious. Your recipe is a righteous reproduction that I will enjoy now that I am back in the states.

  104. Kempareddy Amaranarayana says

    I was in Spain for 5 days. Every day I was having Sangria prepared in a traditional way. It is really refreshing and tasty.

  105. Wine Lover says

    Made this for a Christmas party and followed the recipe as written and it was fantastic! My daughter had been to Spain in May and said this Sangria was exactly what she had in Barcelona! It will be my go to for sure!

  106. Cynthia A McLeod says

    Belated thanks for a recipe that had my friends raving and a bit tipsy this summer. I made it multiple times, using different combinations of wine and fruit, and it was always outstanding. “Wait, you MADE this??”

  107. Michael J McFarren says

    None of these reviews that left 5 stars have even made this… They’re all saying it looks good or they plan on making it. Boo

    • Mel says

      That always happens. But we actually made this tonight and it is amazing! We used a $4 tempranillo from Trader Joe’s and yum!

  108. Danielle Harrell says

    This recipe was really good! We used mango infused rum with it instead of brandy, and used about 2/3 cup.

  109. Jessica says

    I love this recipe! I made it with a Spanish Monastrell like you recommended above, but I found one that is vegan and made with organic grapes!! I can’t wait to spice it up with cinnamon sticks and star anise and make this for all my holiday get togethers :)

  110. Leone says

    Your Sangri recipe looks so amazingly simple, but for most recipes making a larger quantity is more complicated than just doubling or tripling the ingredients. So, now I want to make a large batch. What changes would you suggest to make a bathtub full?

  111. Stacey Collazo says

    Made this recipe about a year ago and absolutely loved it!! Came across it again today and you know what that means?! Yup. Siiiip!

  112. gompy says

    I made this drink for Thanksgiving 2016. I was asked to again make it for Christmas eve 2016 and I did.
    I am now asked to make it again for Thanksgiving 2017. I will. I am not using Spanish wine, I am using Carlo Rossi – Burgundi.

    • Weber says

      My first batch was with Rioja. 2nd batch I used a Merlot. It wasn’t as good with the Merlot but still tasty. But if I had to choose, I would definitely stay with the Spanish wines.

  113. Richard says

    This was a terrific recipe! Made it the night before and took it camping! Perfect! Thanks so much for sharping.

    I’m glad I hung in there after reading the opening comments – it was worth it! Meaning: approximately 40% of young people in Spain are unemployed. Catalonia also wants to succeed from the country. So the’re not necessarily doing “it” right, but I get it. You’re in Spain and excited. Most people are excited in a different country! Sounds like a blast!

  114. Freddy says

    Its really helpful. I was wondering what sangria is.. But perfectly introduce by you.. thanks a lot!! Exact ingredients of liquors are well distinguished.

  115. Rae Day says

    Thank you for the recipe! This was wonderful. I used Tuaca (a sweet Italian brandy), a tangerine, and a Honeycrisp apple. We were out of orange juice, so I improvised with an all-fruit no-sugar-added tangerine popsicle. It turned out great – my friend said that should be my secret ingredient every time I make it. Sorry I tossed the bottle before reviewing and can’t remember the exact wine, but it was a Tempranillo in the $12 range. Wonderful! thank you again

  116. Robin hall says

    This is the best basic sangria recipe i have tried, and i made it a couple of different ways! I tried grand marnier instead of brandy and it was extra fruity.

  117. Mary says

    Has anyone ever made this recipe ? Lots of reviews from people who say it sounds great, looks like a good recipe etc.

  118. Layla says

    Whoa!! I was never one for Sangria, but lately I’ve been trying it at restaurant only to find they add no fresh fruit, so imagine the disappointment on my face when it arrive to my table. I am currently watching the RHOD (something I usually don’t watch) and they were drinking sangria, so I thought I’d look up a recipe and came across yours!!

    Luckily my daughter just had asked me to buy OJ, so I had that and everything else on hand(including only one bottle on Spanish wine that to my wine club membership), so it seemed that the stars were aligning and telling me to Make. The. Wine. so make the wine I did and WOW!! Just took my first sip and before enjoying the rest I wanted to leave you and everyone else a comment noting how delicious this is!!

    *I didn’t have an orange on hand, but had a cantaloupe, so cut it up and added that instead. I would imagine if I had an orange it would have been even more flavorful.

    Thanks for the recipe and happy Sunday to me!

  119. Mary Buck says

    Question: My sister is coming for a weekend visit and she will be the only one drinking this. How long will it last in a pitcher; should I make an entire batch or just smaller amounts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It lasts in the fridge up to 48hrs, though best when fresh. Probably best to do smaller amounts!

  120. Sharee says

    How would I make this in bulk (particularly 6 litres)? Do I just multiply everything to get the desired quantity?

  121. Susan says

    I am not a Sangria drinker at all. Even when I was in Spain – – nope, not even one sip. I had this at a friend’s party last summer, and then again about one month ago, and loved it. Asked her for the recipe and am making it for my niece and her family this week. She adores Sangria – – so I know she will love this too. Thank you.

  122. Patrick says

    This recipe would be acceptable if and only IF it didn’t mention to serve it right after making it. How much flavor do you think you can get from an apple right after putting it in wine? Sangria must sit in the fridge at least overnight and NEVER…NEVER put ice in a red wine, what a crime.
    If you marinate your fruits overnight not only do you get more flavor but also the alcohol level rises due to the sugar from the fruits. This drink is not be be drank lightly as you will get drunk very easily with it (been there, done that, got the Tshirt).
    French Chef

    P.s. Try 1/2 to 1 banana sliced up.

  123. Carlos says

    The traditional sangría requires some time for the fruits to release its juice and slowly mix with wine and liquor, sonfor a really good sangria you have to prepare it the day before you drink it.

    Also, although cheap wines are used often, using mid priced wines is recommended.

    There are other wine+something mixes in Spain but except for sangria all others are made to mask a bad cheap wine taste. Don’t make same mistase with sangria and you will enjoy the real one.

  124. NIKKI says

    A m a z i n g! I’m drinking it right now. I used the brandy as suggested and it’s perfect. The only difference is I added some canned peaches and mangos to the fresh apples and oranges. Perfect drink for an afternoon summer in south Florida! Thank you so much.

  125. Joanne says

    Made this today with a sweet red so I left out the sugar! It was fabulous! Can’t wait to make more tomorrow!

  126. Charlie says

    Just got home from Spain a few days ago and was really missing the sangria. Found your recipe, which was super easy to make with minimum ingredients, gave it a shot and voila! It tasted almost exactly the same as some of the sangria I had over there. I did add a little bit of sprite as well. Thank you for this!

  127. Kathryn Vaughan says

    Made this the other weekend with some cheap red wine that we would never of frank on its own. This recipe is amazing, we’ve tried it a few times since and every jug has been a success.

  128. Kat says

    I have two sweet red wines to use instead of dry wines – is that okay? Should I omit some sugar? Also, what do you think of using hard ginger beer instead of orange juice? Bad idea?

  129. Kelly says

    I’ve made this sangria the past two weekends for parties, and it was a HUGE hit! I live in Germany, so I used a German red wine. I didn’t have any brandy or rum, but I did had some German apricot liquour, and it was SO yummy! It was fun to put a German spin on a Spanish drink – but I served it in my sangria pitcher from Spain. :) I made it early in the day, and let it sit in the fridge for several hours, so it was nice and cold for the parties. Everyone who tried it loved it. I’ve shared the recipe many times!

  130. Korwin Kendrel says

    I made this today with some modifications and it was great, just replaced apple with sliced organic strawberries and added some sweet organic red grapes. Should have sliced them in half, but the strawberries were beautifully soaked with the red wine. Used Italian Sangiovese and instead of brandy I used Bourbon (Larceny) and named it American sangria. Everybody loved it!

  131. Michelle says

    This looks easy but I’m worried I’ll mess it up. Could you clarify what you mean by “muddle”? Am I suppose to crush the fruit as I mix?

  132. Tia says

    This looks so wonderful! I love the pitcher you used. If you don’t mind, where did you get it? I’ve been looking for one like it!

  133. Beth Iavasile says

    I just made this to take to a dinner party in a few hours!!!! Super easy, and although I have had Sangria many times (some in Spain) I have never taken the time to learn to make it myself….. WHY NOT??? It was super easy, and although I have not shared it with the others yet, it definitely passes me “quality control” test! I made it exactly as the recipe ~ well, triple though ;-)))) and I’m going to add the ice when I transfer it to the serving pitcher. Thanks for this!!! Next time I am invited to a party I’ll say “I’ll bring the Sangria!!!!” :-))))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! I’d say that will be delicious! But if you want to make sure, I’d recommend adding and tasting as you go to reach the flavor you like! Good luck!

  134. Sarah says

    I really liked this recipe. I have never made sangria before and it was super easy. However, I used a whole apple, a whole orange, and added in some grapes, though this may be too much fruit for some (I suggested adding half the apple/orange like the recipe above says and then add more if you want more). I used Stella Rosa – Red as the wine and used Spiced Rum instead of brandy. Was super delicious. Will definitely be making this again.

  135. irene klassen says

    So glad I found you, making this tonight for my Herbed leg of Lamb dinner. Coming to you from British Columbia, Canada. Hopefully I remember to take a pic.

  136. Jennifer says

    As I write this, I have a gallon pitcher of this waiting for me. I’ve made this sangria at least 10 times now, and I am so in love with it! My mom tells me that it tastes just like what she drank all over Spain. Thank you so much for this!

  137. Anne Donohoe says

    My Aunt gave me the perfect Sangria recipe years ago and I’ve passed it on to my children. It heralds the beginning g of summer each time I take out the punch bowl. My mum made it for my Hen night when I got married 45 years ago and it never fails to impress. Unfortunately the secret ingredient is just that ….secret. I tried to replace it with Pimms on a few occasions but my guests were having none of it.

  138. Mike P says

    Fantastic!! We made this for a family reunion and it was a tremendous hit. You can’t believe how many people asked for the recipe. We used Apricot Brandy and made it the night before. It was chilled overnight and put out with a bowl of ice next to the dispenser for adding, if wanted.

  139. Adriana says

    This is very similar to a recipe taught to me by my Spanish sister from another mister. The only differences are that we always include sliced lemons along with the oranges and apples, plus we throw in whatever fruit looks good (my favorites are firm plums and nectarines.) We use pomegranate syrup, think Torani or Monin, instead of sugar. And top it all off with a splash of something fizzy, usually mineral water or San Pellegrino Aranciata.

  140. Wendy says

    Is it OK to keep it chilled longer than 48 hrs without the ice? I can’t drink that much sangria by myself. I find it a treat after dinner. Thank you.

  141. Joanna says

    This recipe is perfect. Having recently returned from a Spanish holiday where I drank copious amounts of authentic Spanish sangria, I was keen to have a go at making it myself for a barbecue today. It went down a treat with my guests and I loved it!! I just added a tiny bit more orange juice & a spoon more of sugar.

  142. Jennifer Ryan says

    Vancouver BC having its short hot spell. Made this tonight substituting local peaches and strawberries for the apple. (Kept all the oranges though) Moderately priced spanish red and moderately priced brandy. Delicious.

  143. Dreas says

    We’re having a heat wave here in CT.
    Invited friends to spend the afternoon & have dinner.
    What to serve to drink? I know, Sangria!! Summery & refreshing.
    Thank you, Dana, for this delicious recipe.
    We all enjoyed the Sangria. We used spoons to eat the wine soaked fruit. It looks so pretty in the glass pitcher.
    Our friends just left raving about the Sangria.
    Nice way to survive a heat wave.

  144. Sarah Anne says

    This is just the best sangria recipe. I initially made it without OJ and had to run out and grab some because it was so boozey strong (I used white rum) and needed that sweet juice balance. So incredible – thanks for sharing!

  145. Sanchit says

    100% Legit, felt like I was back in Barcelona, this tastes exactly like what I want every Sangria to taste like ever. Thank You!

  146. Alicia says

    Can anyone please suggest a specific Brandy…and maybe a great wine. I’ve never made it and don’t even know where to start….thanks!

    • Avatar for Dana @ Minimalist BakerJohn Shultz says

      We picked up a bottle of Christian Brothers brandy, which was great for this recipe. For wine, almost any Garnacha or Tempranillo will be great. No need to go spendy on it – somewhere in the $8-$12 range is great!

  147. mary says

    Made this last night on a warm summer evening and it was a hit! So easy. I made it with a rose instead of red and will try a white next time.