Red Wine Sangria


2 large juiced oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
¼ cup granulated sugar (I like to use superfine sugar)
¼ cup Triple Sec
One 750 ml bottle red wine, chilled



1. Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.

2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.


*The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that isn’t possible, give it an absolute minimum of two hours to sit.

**You can easily double or triple the recipe – just switch to a punch bowl instead of a pitcher.

(Recipe from Cook’s Illustrated Photo Credit: My