Autumn Sangria

We had some friends from Melo’s cohort over for dinner not too long ago. If you know me, you know I love hosting small, intimate dinner parties. And since this was our *first* official “having friends over for dinner” party, I went all out with the menu! We had chicken adobo (a Philippine dish), corn casserole, beer braised carrots, brown rice, and gnocchi mac’n’cheese. For dessert I made The Pioneer Woman’s apple dumplings–so easy and delicious! But what I really wanna talk to you about today is the SUPER easy sangria I made for dinner.

Is it just me or does it seem like most sangria recipes are overly complicated and fussy? I used to manage at a restaurant, and during those shifts I was also responsible for bartending. Our sangria recipe at the restaurant required 3 or 4 different spirits and 2 fruit juices. This sangria recipe is not like that. This recipe is super easy and super basic. Not like PSL basic, though. More like PSL’s sexy Spanish fling during study abroad junior year.

Read on.



  • 1 Large pitcher (70-80 oz)
  • 1 granny smith apple
  • 1 bosc pear
  • 1 cup red wine (Pinot Noir or a Spanish wine work best)
  • 1 cup apple cider
  • 1/2 cup Brandy (+/- depending on how loaded you’d like to get)


  1. Wash, core, slice and chop. This is what you’ll be doing to the apple and pear. Don’t worry about peeling though. Leave that skin on.
  2. Add chopped fruit to your pitcher.
  3. Add wine, cider, and brandy.
  4. Take a long swig of the wine straight from the bottle.
  5. Stir sangria and refrigerate for at least 2 hours before serving.

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