Food & Cooking Recipes Drink Recipes Sangria 3.0 (45) 1 Review 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 Servings: 8 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. Ingredients 1 ripe peach, pitted and sliced 1 red apricot, pitted and sliced 5 strawberries, sliced in thirds 1 seedless orange, sliced in rounds ¼ 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 Directions 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. Print