Red Ruby Sangria Recipes

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RED RUBY SANGRIA



Red Ruby Sangria image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 10

2 large pomegranates
2 red Bartlett pears, seeded and thinly sliced
2 star fruits, thinly sliced
3 bottles red wine, such as Rioja
1 cup brandy or cognac
1 cup pomegranate juice, such as Pom Wonderful or grenadine
1/2-cup sugar
2 cinnamon sticks
2 star anise
1 liter club soda, chilled

Steps:

  • Spread some newspaper out on the counter because the bright red pomegranate juice can stain. Cut the pomegranate in half, open it up and you'll see clusters of very juicy garnet seeds encased in a smooth off-white pulp. Gently pry out the ruby kernels with your fingers or a pointed knife, removing any of the bitter membrane that may adhere. Put the pomegranate seeds in a large pitcher or container and add the pear and star fruit slices.
  • Pour in the wine, brandy, and pomegranate juice. Add the sugar, cinnamon, and star anise; give the mixture a good stir to combine. Chill the sangria in the refrigerator for several hours or up to overnight for the flavors to come together. Just before serving, top the sangria off with the club soda and mix to combine. Spoon the fruits into glasses or goblets and pour in the sangria to fill.

CLASSIC RED SANGRIA



Classic Red Sangria image

A simple (but potent!) red wine sangria with apples, oranges, allspice, and brandy. A splash of zesty ginger beer tops it off. Beware, this goes fast!

Provided by Kare for Kitchen Treaty

Number Of Ingredients 9

1 750-ml bottle red wine - I prefer something on the drier side*
1 cup orange juice
1 large or 2 small apples (cored and cut into chunks)
1 medium navel orange (sliced)
1 cup red grapes (optional)
1 teaspoon whole allspice
3/4 cup brandy
1/2 cup Triple Sec
2 12-ounce bottles ginger beer**

Steps:

  • To a large pitcher, add all ingredients except for the ginger beer. Seal or cover tightly and refrigerate for at least 4 hours or up to 10 hours. Scoop out a few pieces of fruit and add it to your glass, picking out the allspice if you prefer. Pour the sangria into the glass to about 3/4 full. Top off with ginger beer and stir gently to mix. And now the best part: serve and drink!

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