This refreshingly fruity Classic Red Spiced Spanish Sangria is made with spiced red wine, fresh fruit slices, juice and alcohol spirits.
6-Ingredient Classic Red Spiced Spanish Sangria Recipe
Years ago when my husband and I went to Spain, we tasted our first Sangria in the mountainous hills surrounding Sant Llorenç de Morunys in Catalonia, Spain.
There tucked in an open glen near a waterfall, we visited with new-founded family and friends. It was a memory I’ll never forget.
And, the Sangria they made for us tasted so amazingly fruity and heady.
I was so impressed by this traditional Spanish “punch”, that I asked my husband’s cousin to share her recipe so we could recreate it back in the States.
This 6-ingredient Classic Red Spiced Spanish Sangria recipe is my attempt to pay homage to this very special moment in our life. I hope you will enjoy it as much as we did (and do).
The main ingredient for this sangria is red wine.
For me, it begins with a trek to Cedarburg, Wisconsin, to pick up some spiced red wine at our favorite haunt: Cedar Creek Winery.
The last time we went there we spied this banner. Pretty apropos, don’t you think?
I usually pick up a couple of bottles of Christmas Blush which is a semi-dry rosé wine mulled with Christmas spices.
Cedar Creek Winery keeps this varietal in stock all year.
The other wine we love to use for this Spanish sangria is Cedar Creek Winery’s Cedarburg Spice. It offers hints of holiday spice and cinnamon, quite reminiscent of our Spanish travels.
But you could also mull your own red wine if you don’t have access to these wines. My favorite way to do this is with Biltmore’s Wassail Spice Blend.
Then it’s onto assembling the red Sangria recipe.
Traditional sangria ingredients are fresh sliced oranges and lemons and limes, along with a good brandy, Grand Manier and filtered orange juice.
These go into a large pitcher to be chilled overnight.
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It’s important to note that Spanish sangria needs to be allowed to meld with the other ingredients. So don’t rush it.
When ready to serve, add ice at this point or allow it to come to room temperature. For me, I like to pour my Sangria into a traditional sangria pitcher. The spout of this pitcher is pretty ingenious in that it keeps both fruit and ice from tumbling into your glass.
Or you could use a clear, glass pitcher, to allow your guests to see all the beautiful fruit and ingredients that make up your Spiced Red Spanish Sangria–your choice.
Finally, garnish with a sprig of fresh mint. Enjoy!
PSST I found this the last time I was at Cedar Creek Winery.
I’m always on the lookout for fun products. This Wisconsin Cork Holder is kitschy but bold enough to show off my love for everything Wisconsin.
For more amazing drink and cocktail recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Classic Red Spiced Spanish Sangria
- 750 ml Cedarburg Spice or Christmas Blush Wine (approximately 3 cups)
- 8 oz Brandy
- 16 oz orange juice strained without pulp
- 8 oz Grand Marnier
- 2 cinnamon sticks
- Sliced lemons limes, oranges, and/or blood oranges
- In a large pitcher place all of the ingredients.
- Add additional water to fill to 3/4 of pitcher. Ice will be used before serving.
- Stir well.
- Chill overnight. Serve with ice. Enjoy!