Ingredients
– 2 bottles of semi-sweet to dry red wine
– 1 cup coconut sugar (To avoid using the dreaded ingredient of regular sugar I have invested in a wonderful substitute, coconut sugar.
– 2 cups mango/orange juice (plain orange juice will do as well)
– ½ cup pure cranberry juice, optional (I happened to have it in the fridge the second time I made it and liked the extra flavor)
– 2 medium/large oranges peeled and cut into half wedges
– 2 medium/large sweet apples cored, and cut into half wedges
– half a pineapple cut into chunks
– ¼ lemon juice or juice from 2 large lemons (I get organic lemon juice from Costco.)
– Juice from 2 limes, optional
– Keep squeezed lemons and limes for bowl
– 2 cups mixed frozen berries, thawed (Costco has organic frozen mixed berries that work well in this recipe, as well as in smoothies. The bag includes blackberries, blueberries, strawberries, raspberries, and cherries.)
Recipe
- In a large punch bowl, serving bowl or pot add the wine and sugar.
- Mix wine and sugar well until sugar has dissolved.
- Add the remaining ingredients and stir. Test the sangria to make sure it is sweet enough. If it is not sweet enough add a little more sugar and mango/orange juice.
- Cover the bowl and place in the fridge to chill for at least an hour prior to serving.
- When the night is done and if people haven’t eaten the wine laden fruit by the end of the night you can keep it to make a wine slushy for yourself the next day. J
Motley Homemaker 