Plum and Pineapple Sangria

Name: Plum and Pineapple Sangria
Yield: Makes about 2 1/4 quarts
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 1/3 cups pineapple juice; 1 cup sparkling water or seltzer

Pineapple gives this sangria a tropical twist.

Source: Martha Stewart Living, August 2003

Makes about 2 1/4 quarts

Yield

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 1/3 cups pineapple juice
1 cup sparkling water or seltzer

Directions

1. 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.