Food & Cooking Recipes Appetizers Red-Wine 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 Part of sangria's appeal is the creative combinations it inspires. In this version, cinnamon sticks add another layer of flavor. Ingredients 1 cup seedless red or black grapes 1 lemon, sliced and seeded 1 orange, sliced and seeded 2 apples, red and green, cored and cut into ½-inch wedges 1 tablespoon superfine sugar, or more as desired 3 tablespoons Grand Marnier 3 tablespoons brandy 2 whole cinnamon sticks 1 750-ml bottled chilled dry red wine 1 cup orange juice Directions In a pitcher, combine grapes, lemon, orange, and apples. Sprinkle with sugar, and stir to combine. Add Grand Marnier, brandy, and cinnamon; let sit at least 1 hour at room temperature. Stir in wine and orange juice. Sweeten with more sugar, if desired. Discard cinnamon sticks, and serve chilled. Rate it Print