Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

Any good-quality, fruity red wine works well in this cold sipper; a combination of pinot noir and Beaujolais is particularly good. The vermilion flesh of blood oranges (which come into season in December) is lovely. But if they're not available, substitute navel oranges.

Recipe by Cooking Light December 2004

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
16 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangría into individual glasses, including the fruit.

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Nutrition Facts

157 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.6g; carbohydrates 20.5g; fiber 1.2g; cholesterol 0mg; iron 0.6mg; sodium 7mg; calcium 23mg.
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