Red Sangria Recipe


I love making sangria for parties. (And drinking it.) It’s extremely easy, and always a crowd pleaser. Sometimes I experiment, like when I did a rosemary-and-cranberry white sangria at Christmas, and sometimes I go with the standard. This past Saturday was my sis-in-law’s “Cinco” de Mayo party, and she requested that I bring sangria, so I went with the basics. This recipe is for a party of 25 adults. For something smaller, check this version.

5 oranges, sliced
Carton of strawberries, sliced
1 cup of sugar
1 cup brandy
2 large (750 ml) bottles of red wine

Combine all ingredients in a pitcher, in the order listed above. Let chill overnight (or for however long you can). Serve with plain seltzer over ice. (I let the guests mix their own seltzer, I do not add it to the jug.)


My husband picked up this pitcher at Target. This one is a little bit nicer.


  • The type of wine doesn’t really matter. No need to be fancy when you’re mixing it with fruit (and sugar). I opted for the cheapest red wine at ALDI, and went with middle-of-the road Merlot.
  • If you like it sweeter, add more sugar. Or serve with ginger ale or sprite instead.
  • Which reminds me of my mother’s super easy sangria recipe. Mix red wine with ginger ale. Done.
  • Go with whatever fruit you have on hand, especially if it’s really ripe. You can also use apples, lemons, limes, peaches, pears, plums, melons … no wrong answer. Except bananas. Don’t use bananas. And I’ve never used frozen or canned fruit, my guess is that wouldn’t turn out as well.
  • White sangria = use white wine and light colored fruit. Some recipes call for Triple Sec instead, so you can use that in place of brandy to keep the drink light colored.

How do you make your sangria? Do you prefer red or white? 

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