The name is derived from sangre, Spanish for “blood,” and this ruby-red concoction is truly the essence of any proper fiesta. Stud your pitcher with whatever fruits look good at the market, making sure to load up on sangria’s signature citrus. We love Merlot or Shiraz, but you can create a lighter punch with a crisp white or rosé. No need to spend a bundle — an inexpensive bottle will do the trick. Salud!
This versatile wine and fruit mixture is perfect for a springtime brunch. Use red or white, depending on Mom’s wine preference.
image: Tara Donne
1 bottle (1.5 liters) red wine
1 1/2 cups fresh orange juice
1/3 cup brandy
1/3 cup sugar
2 (nectarines) pitted and cut into wedges
1 orange, cut in half then sliced
1 lemon, sliced
1 (Kirby (pickling) cucumber) sliced
3 cup(s) seltzer or club soda, chilled
In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.
Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.
To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.
MF&L Staff at Maine Food & Lifestyle magazine.