Thirsty Thursday

I thought I’d share with you my sangria recipe that my family and I will be enjoying/drinking too much of for Thanksgiving.

Winter Sangria

{12 servings}

2 Oranges, thinly sliced
2 Lemons, thinly sliced
2 Limes, thinly sliced
1 Pear, cored and chopped
1 Handful Blackberries, peeled and sliced
1 Cup Fresh Cranberries, sliced
1 (20 ounce) Can Pineapple Chunks, in juice
1/2 Cup White Sugar
1/2 Cup Orange Liqueur
1 Cup White Rum
1/3 Cup Mango-Flavored Rum
2 Cups Orange Juice
2 (750 milliliter) bottles dry red wine, chilled
1/2 (12 fluid ounce) Can Frozen Lemonade Concentrate, thawed
1/4 Cup Lemon Juice
2 Tablespoons Lime Juice
2 Cups Lemon-Lime Soda, chilled

Once all of your fruits are prepared: place the oranges, lemons, limes, pear, blackberries, cranberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, mango-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.

Add the red wine (I use Pino Noir), lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for several hours, or overnight.

Just before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with a lime slice or maraschino cherries.

*side-note: you can pretty much use whatever fruits you want, and don’t worry if you can’t marinate the fruit, it still tastes great!*



  1. Jessica says:

    Sangria always looks so appetizing and this recipe sounds great…I just have to remind myself everytime that I don't like red wine. Perhaps if I tried to make a drink with everything else….


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