Food & Cooking Recipes Appetizers Plum and Pineapple Sangria By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Yield: Makes about 2 1/4 quarts Pineapple gives this sangria a tropical twist. Ingredients 1 pineapple, peeled, halved lengthwise, and cored 4 ripe but firm plums, pitted and cut into wedges 1 tablespoon superfine sugar, or more as desired 3 ounces Cointreau 3 ounces brandy 1 750-ml bottle chilled fruity red wine 1 ⅓ cups pineapple juice 1 cup sparkling water or seltzer Directions Cut half of the pineapple into 3/4-inch-thick spears and the other half into 1-inch chunks. Transfer all pineapple to a pitcher, and add plums. Sprinkle with sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour at room temperature. Stir in wine, pineapple juice, and sparkling water. Sweeten with more sugar, if desired, and serve chilled. Print