Enjoy this refreshingly fruity Classic Red Spiced Spanish Sangria on hot summer days as well as cold winter nights.
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”, 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).
It all starts with a trek to Cedarburg, Wisconsin, to pick up some spice 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?
We like to pick up a couple of bottles of their Christmas Blush.
Cedar Creek Winery keeps this varietal in stock all year.
The other wine we love to use for Sangria is Cedar Creek Winery’s Cedarburg Spice. It offers hints of holiday spice and cinnamon, quite reminiscent of our Spanish travels.
Now, if you cannot get your hands on either of these wine types, you can use either a sweet or dry wine (whichever you like) to substitute.
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Then it’s onto assembling the red Sangria recipe.
All of the ingredients go into a large pitcher to be chilled overnight. You want to add ice to the pitcher right before serving to super chill the sangria.
As a side note, Sangria needs to be allowed to meld with the other ingredients. It’s a heady fruity drink so the flavors of the fresh lemons, limes and oranges need time with the cinnamon sticks, brandy, Grand Manier, and orange juice.
Did You Know? Sangria can be served chilled (or iced) or at room temperature. It’s totally up to you. Enjoy!
To serve this classic Sangria you could put it in a traditional sangria pitcher. The spout is made for this to keep both fruit and ice at bay.
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 Sangria. Your choice.
Either way, serve your Sangria chilled (or not). Garnish with a sprig of mint and 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.
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!