Seattle Sangria

  • 2 x 750mL Bottles Red Wine (I Used George Dubef Deavjolais)
  • .75 Cup Brandy (Used EO Brand)
  • .25 Cup Triple Sec (Used Jenkins)
  • .5 can Frozen OJ Concentrate (Used Tropicana)
  • .75 Cup boiling water
  • .75 Cup sugar
  • 1 Apple
  • 1 Lemon
  • 1 Orange
  • 1 Pear
  • And a jar or something to hold a gallon of Sangria…since you should refrigerate it.
  1. Place the frozen OJ concentrate into the jar. (the smaller the pieces end up, the quicker it dilutes)
  2. Add the wine to the jar. Try to make sure the OJ is diluted into the wine.
  3. Add brandy.
  4. Add triple sec.
  5. Cut up the apple, lemon, orange, and pear (de-seeding helps….).
  6. Boil water, and THEN measure out 3/4 cup.
  7. IMMEDIATELY mix with sugar, stirring till completely diluted.
  8. Add to the wine mixture.
  9. Stir it up for a minute or so.
  10. Add the cut-up fruit to the mix.
  11. Refrigerate this overnight if possible.
This will make approximately 1 Gallon.
I find that 2 Gallons usually handles around 20 or so people (as not everyone drinks Sangria!).
When I serve this, I keep a 5-lb. bag of ice nearby.
I add the ice to the punchbowl, add the Sangria, and viola!
If I make 2 of this recipe, I ONLY take out 1 Gallon at a time.

Anne Gabryjelski

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