Easy Traditional Red Sangria

Method

1. 1

   Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.

   3-4 Tbsp organic brown sugar ((or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written))
2. 2

   Add orange juice and brandy and muddle again to combine for 30 seconds.

   1/2 medium orange ((rind on, sliced into small pieces, large seeds removed // plus more for garnish))3/4 cup orange juice ((plus more to taste))1/3 cup brandy ((plus more to taste))
3. 3

   Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.

   1/2 medium orange ((rind on, sliced into small pieces, large seeds removed // plus more for garnish))3-4 Tbsp organic brown sugar ((or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written))3/4 cup orange juice ((plus more to taste))1/3 cup brandy ((plus more to taste))750 ml bottle dry Spanish red wine*
4. 4

   Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).

   1/2 medium orange ((rind on, sliced into small pieces, large seeds removed // plus more for garnish))3/4 cup orange juice ((plus more to taste))1/3 cup brandy ((plus more to taste))~1 cup Ice to chill
5. 5

   Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.