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Ruby Sangria

A glass of ruby sangria with a skewer of fruit suspended over the glass on a floral serving tray.
Ruby sangria is a cooling, summer libation that makes the most superb use of seasonal fruit. Add a splash of brandy, orange liqueur, and some sparkling water. An apple a day, indeed.
Denise Gee

Prep 10 mins
Chill 2 hrs
Total 2 hrs 10 mins
6 drinks
359 kcal


  • 1 (26-ounce) bottle red wine
  • 1/2 cup brandy
  • 1/2 cup orange-flavored liqueur
  • 1/2 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 2 cups orange wedges
  • 2 cups red apple wedges
  • 2 cups green apple wedges
  • 2 cups red or green grapes
  • 1 (26-ounce) bottle sparkling water chilled
  • Additional grapes, orange wedges, and apple wedges, threaded on toothpicks or small wooden skewers (optional)


  • Combine the red wine, brandy, liqueur, orange juice, and sugar in a large pitcher or container and stir well.
  • Add the oranges, red and green apples, and grapes. Chill the mixture for several hours at least.
  • Just before serving, add the sparkling water. If you're not keen on sangria-logged, sodden fruit, strain the sangria, discarding the boozy fruit. To serve, pour the sangria into generously sized red-wine goblets or cocktail glasses filled with ice. Garnish the goblets with skewered fresh fruit, if desired.