Food & Cooking Recipes Appetizers Plum and Pineapple Sangria Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It 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. Rate it Print