After Thanksgiving, I found myself with several partially full bottles of red wine; too good to throw away, not pretty enough for the Christmas table. The solution to my conundrum? Sangria! We had to adjust the recipe to accommodate the odd amount of Cabernet and Merlot left over, since the original recipe calls for two bottles of red.
It’s easy to make, and even easier to drink.
2 bottles of red wine
1/4 c. brandy
1/4 c. peach schnapps
1/4 c. triple sec
1 orange sliced
1 lime sliced
1 lemon sliced
Add all the ingredients. Stir. Chill.
When serving add citrus twist and a cherry garnish.
Add a splash of soda for some sparkle.
When all was said and done, I had five one-quart containers filled to the brim with Sangria. It was enjoyed by many. I’m glad I had it on hand over the holidays.