This is great! I wish I had made a second batch! I used a bottle of Spanish wine and made it according to the directions. I let the spices/wine sit overnight. Next time I think I'll use guava juice instead of OJ so it's like the sangria at my favorite Spanish restaurant.
LindigoGirl Posted: 04/10/09
EricJLiu Posted: 07/10/09
The recipe was excellent. My only recommendations are that unless you like a spicy sangria, don't chill more than 4 hours (I chilled it overnight before taking out the allspice and cloves). Also, if you don't think it's sweet enough, I added some more orange juice and grenadine. It was very well received when served. (Hint: I also chilled my glass pitcher before I served it to help keep the sangria cold). I think this recipe is great for a pre-meal gnoshing of small plates or hor d'ourves.