Red Sangria

I first made The Minimalist Baker's red sangria a couple of summers ago to bring to a cookout. I recently made it again last week when we had guests over in the evening, and it has been wonderfully easy and tasty both times. I like that you don't really need to let it stand any longer than the time it takes for it to chill.

Notes:

• I used a blend of dry-ish red wines (Apothic) since I made it on short notice and the store didn't have a huge selection of Spanish wine to choose from. Reading the reviews, it looks like just about any dry or semi-dry (not sweet) red wine will work.
• The recipe says you can use rum or brandy; I went for brandy. You don't need anything super fancy here since you're mixing it.
• I used dark brown sugar and went for the smaller amount.
• I threw in a couple shots of triple sec because I forgot to buy orange juice but then I did end up getting the orange juice and putting that in too. If you want it extra boozy and orangey you can put it in, but it's absolutely not necessary.
• I used a Fuji apple because they tend to be pretty sweet and keep their shape nicely.
• I made a single batch for 4 people and we very easily finished it. We each had a little more than one wine glass full.
• This is best consumed as soon as possible after making, though it will keep chilled for up to 2 days.

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RECIPE:

Red Sangria
adapted from The Minimalist Baker
Serves 4

1/2 medium apple (about 90g), cored, with skin on, chopped into bite size pieces
1/2 medium navel orange (about 65g), with rind on, seeds removed, cut in half and then into 1/8 inch/3 mm slices
3-4 tbsp (40-50g) brown sugar
3/4 cup (175 ml) orange juice
1/3 cup (80 ml) brandy, plus more to taste
1 bottle (750 ml) dry or semi-dry red wine; Spanish wines are the most traditional
About 7-8 ice cubes, to chill

Place fruit and brown sugar in the bottom of a 2 quart pitcher and use a wooden spoon to mix for about 45 seconds, or until the juices from the fruit have begun to dissolve the sugar. Pour the orange juice and brandy over the muddled fruit and mix for another 30 seconds, or until the sugar has dissolved. Add the red wine and stir to combine everything. At this point, you can adjust the flavor to your liking with more orange juice, brandy, and/or sugar. Once you are satisfied with the taste, add the ice cubes to the pitcher and stir to cool the mixture. If you have time, let stand in the fridge for at least an hour for the flavors to combine and everything to chill, but you can also serve it immediately, with or without more ice.