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This Sangria recipe is a classic, traditional preparation of this fruity wine drink. If you want to try something a little different, check out my Pineapple and Blueberry Sangria.

I make this sangria by the pitcher and serve it at family gatherings, BBQs and any time I need to serve a crowd. It is easy to make and it is even better if you make it ahead so it is perfect for entertaining.

To get started, cut up all your fruit. For this sangria, I used a green apple (just core and cut into slices), a nectarine (pitted and cut into slices), a navel orange (simply cut into slices) and a cup of grapes (cut in half). Put all your fruit into a pitcher.

Cover with the wine, brandy and juice and refrigerate for 24 hours to let all the flavors blend together. Note, I don’t add ice at this point. I don’t want to dilute those flavors.

When I’m ready to serve, I add the ice, pour and enjoy. So simple and oh, so good.

Looking for other drinks by the pitcher? Try some of my favorites:

The Best Pitcher Margaritas

Bay Breeze Cocktails By The Pitcher

Basic Bloody Mary Mix

Arnold Palmer

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Sangria

Put all the fruit into a large pitcher and cover with wine, brandy and juice. Refrigerate for 24 hours to let the flavors blend.

5 from 1 vote

Prep Time 1 10

Cook Time 0

Total Time 1 10

Course Drinks

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 2 Bottles of Red Wine (Merlot, Cabernet or your favorite)
▢ 1/2 Cup of Brandy
▢ 1/2 Cup of Tart cherry juice
▢ 1 Green apple, cored and cut into slices
▢ 1 Nectarine, pitted and cut into slices
▢ 1 Navel orange, cut into slices
▢ 1 Cup of grapes (red or green) cut in half

Instructions

Put all the fruit into a large pitcher and cover with wine, brandy and juice. Refrigerate for 24 hours to let the flavors blend.
Add ice to the pitcher and serve. Such a great drink!

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.