Blood Orange Sangria Cocktail Recipe

This Blood Orange Sangria brings together fresh blood oranges, dry wine, and a splash of brandy to make a bright and refreshing drink. I picked ingredients and steps that are easy to follow and make at home without special skills.

John

Prep Time 15

Total Time 15

Serving Size

Equipment

I need a sharp knife and a cutting board for cutting fruit.
A large pitcher, ideally holding at least 2 quarts (2 liters), works best for mixing and serving.
For measuring liquids, I prefer using a jigger or liquid measuring cup to ensure accuracy.
If I want the drink cold immediately, I keep a long spoon handy for stirring and ice cubes or a wine chiller to cool the sangria. Glassware can be simple wine glasses or tumblers.
I like to have a small strainer for pouring if I want to hold back most fruit bits.

Ingredients

I use about 2-3 blood oranges thinly sliced, to infuse color and flavor.
I also use 1 bottle 750ml of dry red or white wine (Spanish varieties like Tempranillo or Albariño work well).
For sweetness and depth I add 1/4 cup brandy and 1/4 cup orange liqueur (such as Cointreau).
To balance the flavors I mix in 1/2 cup orange juice—freshly squeezed if possible.
Optional fruits such as sliced lemons, limes, or apples, add extra taste and color.
I sometimes use 2-3 tablespoons of simple syrup or honey if the oranges are not sweet enough.
For serving I use club soda or sparkling water to add fizz.

Instructions

First, I wash and slice the blood oranges into thin rounds, removing any seeds. I also slice any additional fruits I want to use.
Next, I place all sliced fruits into a large pitcher. I pour the wine, brandy, orange liqueur, and orange juice over the fruit.
If I want a sweeter sangria, I stir in simple syrup or honey. I use a long spoon to mix everything gently, making sure the fruit is well combined with the liquid.
I cover the pitcher and chill the sangria in the fridge for at least 2 hours (overnight lets the flavors blend even more). Right before serving, I add club soda or sparkling water to taste.
I pour the sangria into glasses, making sure to include the fruit slices.

Notes

I find that using fresh, ripe blood oranges makes a clear difference in flavor. If I can't find blood oranges, I substitute with navel oranges and add a splash of pomegranate or cranberry juice for a similar color.

Keeping the sangria cold helps maintain its bright taste. For gatherings, I prepare it in advance and add sparkling water just before serving to keep it bubbly.

Leftovers can be stored in the fridge for up to 2 days, but the freshness of the fruit may fade. If I want a stronger orange flavor, I use orange-flavored sparkling water instead of plain.