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The Best Red Wine Sangria
This recipe has been featured in a post on The Recipe Girl blog: Red Wine Sangria.
The Best Red Wine Sangria
Yield: 4 servings
Prep Time: 15 min + chill time
This recipe is thought of as "the best" because it best emulates what you might sample if you were to visit Spain. I'm not sure how authentic it is, but everyone seems to love it.
Ingredients:
2 large juice oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
1/4 cup granulated white sugar (I like to use superfine sugar)
1/4 cup Triple Sec
1 (750 ml.) bottle inexpensive, fruity, medium-bodied red wine, chilledDirections:
1. Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
Tips:
*Cook's Illustrated tested this recipe with more expensive red wines too and they found that the cheaper wine tasted just fine. It really is okay to buy an inexpensive bottle for this recipe. I used a Spanish wine... anything like a Rioja or the like is okay.
*The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that isn't possible, give it an absolute minimum of two hours to sit.
*You can easily double or triple the recipe- just switch to a punch bowl instead of a pitcher.Source: RecipeGirl.com (Adapted from Cook's Illustrated)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
MMS — February 22, 2009 @ 6:08 AM
I made this for a Mexican meal and just 2 couples. I checked a ton of recipes online and was surprised at all the big variations. Then I saw she used Cooks Illustrated which I know is an excellent resource, but normally really difficult recipes. Couldn’t believe how easy and tasty it was. I only made one pitcher which was a mistake – so I ended up making a 2nd one when we were done and we immediately drank it. It was still very yummy without having set. My orange slices were a bit too big. I also added small chopped up apples were were a delicious addition.
Barb — July 2, 2009 @ 10:38 AM
Sangria!!
Melissa M. — July 9, 2009 @ 2:46 PM
This is the best sangria. I have now made it several times for events and it is divine. I find most sangria way too sweet. This one is not at all too sweet, easy to make!
Juliet — June 15, 2010 @ 10:21 AM
I agree this is the best sangria. It’s perfect on a summer evening. Not too sweet and very easy to make. I love the fact that it doesn’t have too many differ fruits. The citrus flavor is just right. Great for a date night.
Janie Black — July 25, 2010 @ 4:53 PM
Having just returned from two weeks traveling through Spain, I was in search of a Sangria recipe that would match “the real thing.” I halved the recipe and it was the perfect amount to have a glass tomorrow night as well. As I sit here sipping my first glass from this recipe, I know that I will look no further. The only thing missing is a plate or two of tapas! Thanks for posting!
Lori Lange replied: — July 26th, 2010 @ 7:27 AM
@Janie Black, That’s terrific to hear!
Marlissa — June 13, 2011 @ 2:52 PM
I want to make this recipe, but I need to make for a party of about 40 people. I see it only serves 4. Any suggestions on how to make more of? without taking away from taste? I’m trying to keep cost down.
Thanks.
Lori Lange replied: — June 13th, 2011 @ 8:13 PM
Buy the large bottles of red wine! Use small cups for serving so as not to encourage large servings.
marianne — September 30, 2011 @ 8:09 PM
DELICIOUS! Thank you for posting this recipe! I quadrupled itfor a rather rowdy crowd lol
I did cut back slightly on the lemon and add a chopped apple and a few floating strawberries, just for presentation factor!
Ana — January 30, 2012 @ 11:36 AM
This is great! My family is from Spain, and this is very similar to how we make ours. I add chopped peaches, a splash of brandy, and add a cinnamon stick, then let it sit over night. Before serving, I’ll do a little splash of 7-up. Delicious!