Food & Cooking Recipes Drink Recipes Sangria 3.0 (45) 1 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 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. Rate it Print