Popular the world over, but hailing from Spain, this tree-fruit punch is excellent for entertaining groups, and an easy way to liven up a mediocre bottle of wine.  Slightly sweetened with a splash of Grand Marnier and a hint of honey, the dry red wine marinates the diced apples, pears, and plums, which infuse their own juices in the cocktail.  Sangria can be served straight up, over ice, or with a splash of cold seltzer.  Either way, be generous with the fruit for a bonus snack in every sip.

Difficulty:

Prep Time: 10 minutes

Rest Time: 30 minutes

Yields 6-8 glasses

Ingredients:

1 Red or Pink Apple

1 Yellow Apple

1 Anjou (green) Pear

1 Plum

1 Navel Orange

1 bottle (750ml) Dry Red Wine (Pinot Noir, Syrah)

4 oz. (100ml) Grand Marnier or Cointreau

1 Tbsp. Acacia Honey (optional)

Seltzer, to taste (optional)

Technique:

•Dice the apples, pear and plum into ½” cubes.  Add to a pitcher and stir in the honey, coating the fruit.  Pour in Grand Marnier and wine.

•Using a peeler, remove the zest in 2” strips from half the orange, leaving the other half in tact for slices.  Trim off any remaining white pith from the peels and twist into the pitcher to release the oils.  Drop into the wine and stir.

•Rest for 30 minutes so the ingredients have a chance to mingle; if desired, serve over ice or top off with seltzer.  

•Garnish: Cut the orange in half and slice ¼” thick and serve on the rim of the glass.