Sangria is one of the most popular drinks in Spanish cuisine. It is commonly served in bars, restaurants, and festivities throughout Spain and Portugal. Clericó is a similar beverage made with white wine and is popular in Latin America.
You don’t necessarily want to use your best wine for this drink since your mixing other ingredients into it. One of the beauties of this drink is that you can use a variety of different wines in the recipe mix. Often a wine that hasn’t been finished the day before will find its way into the drink.
The beauty of this drink is that it’s as delicious as it is easy, and it only gets better as you spice it up with fruits, spices, or herbs of your choice.
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Red Spanish Sangria
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- ½ medium apple cored, skin on, chopped into small pieces
- ½ medium orange rind on, sliced into small pieces, large seeds removed
- 3-4 Tbsp organic brown sugar
- ¾ cup orange juice
- ⅓ cup brandy
- 750 ml red wine
- 1 cup ice
- 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.
- Add ice and stir once more to chill.
- Garnish with orange segments (optional).
The History of Sangria
Sangria is believed to have originated more than 2,000 years ago when the Roman army produced and fortified their wine with spices and herbs on the Iberian Peninsula because the drinking water was unsafe.
Under EU regulations only Spain and Portugal can label their product as Sangria; similar products from different regions are differentiated by using a different name.
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