I have been attempting to spread the love that is Sangria to those who will partake. Happily, the response has been positive. Positive insofar as many would like the recipe. I am obliged to respond.
Here it tis’:
First get your self a good size pitcher or jug. For small batches I use a 1gal pitcher. Something like this
Obviously you don’t need a Rubbermaid(tm) brand pitcher or jug.
I have found 1 gallon is the minimum amount I like to make. It seems the ingredients just come together much easier.
So get yourself something like this and we will go to the next steps…
After you have your jug or pitcher. You will need to get the following ingredients, remember this is for 1 gallon of Sangria:
1.5 liters of any red table wine (I use inexpensive wine like Gallo Zinfindel)
1 liter bottle of Spiced Rum ( I use Sailor’s Jerry’s Spiced Rum, but you can use your favorite.)
2 – red delicious apples
2- granny smith apples
1 – flat of strawberries
1 – carton of Cherries ( I use Bing Cherries)
2 – Peaches
1 – Pineapple (I use a whole pineapple then cut it into chunks)
2 – Pears
*NOTE* You can use oranges and grapes as well.
2 – cans of Sierra Mist, Sprite, 7up, OR Ginger Ale (I use this to give the Sangria some carbonation. Remember just 2 cans not 2 cans of each of the aforementioned brands.)
Finally, you may want to add sugar to taste.
Chop up the fruit into little bit sized chunks, less the cherries.
The cherries need to have the pits removed. What I do is just tear the pits out by hand and drop the cherries into the mix. No need to cut them up.
It is important to make the fruit chunks big enough, DO NOT DICE OR MINCE them. Make them about the size of dice, like you would use in a board game.
Put all the fruit into your pitcher.
Pour in all the wine.
Pour in at least 1/2 liter of the spiced rum, you may want more depending on how you like it.
Stir it up.
Pour in the 2 cans of soda.
Stir more and add some ice. The ice chills the fruit so it doesn’t spoil as fast and has time to soak up the alcohol.
Taste the sangria and add sugar if you think it needs to be sweeter.
*NOTE* I have found that adding less sugar is better over the long run. If you add too much the first glass of Sangria will taste great, like Kool-aid. The problem is it becomes too rich and you will find yourself all sugared out and wanting to eat an entire box of saltine crackers.
I like to let the Sangria sit over night in the refrigerator.
Then just drink up.
If you want to make larger batches, double up as you increase the size of the batch, incrementally.