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Sangria originated in Spain, and it takes its name from the word "sangre," which means "blood." It should be served as cold as possible. Avoid highly acidic fruits such as pineapple, because they detract from the flavor rather than enhancing it.

  • Servings: 8

Source: Martha Stewart Living Television


  • 1 ripe peach, pitted and sliced
  • 1 red apricot, pitted and sliced
  • 5 strawberries, sliced in thirds
  • 1 seedless orange, sliced in rounds
  • 1/4 cup brandy, Grand Marnier, or Cointreau
  • Pinch of granulated sugar
  • 1 bottle dry red or white wine, such as Spanish Rioja or Bordeaux
  • 2 tablespoons superfine sugar
  • 2 cups freshly squeezed orange juice


  1. Macerate the fruit: Soak peach, apricot, strawberries, and orange in brandy, Grand Marnier, or Cointreau and a pinch of sugar for up to one hour. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve.


Reviews (1)

  • dannespearman 9 Nov, 2008

    Try freezing the fruit and using it as ice cubes. It keeps the cocktail refreshing and cold even on the hottest of sunny days.

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