Harvest Sangria Punch

Renée **II**


I prefer this neither cold over ice or served warm; rather just at room temperature. I have a 1/2 Gal. drink dispenser and will just make up a batch and let it sit on the kitchen counter until we need to refill it again.

Options: Place a few orange peels, cinnamon sticks, star anise and whole cloves and/or allspice in the pitcher, jar or whatever you have it stored in.

Careful if using whole cloves and allspice, however. They can become lodged in the pour spout of your dispenser and be a real bear to remove. Best to tie them up in cheesecloth. Don't ask me how I know this.

★★★★★ 1 vote
10 Min
No-Cook or Other


1 cup brandy
½ cup sugar
1 orange, ends cut off, thinly sliced
1 apple, halved, cored and thinly sliced
2 bottles well-chilled dry red wine (we use yellowtail zinfandel)
1 cup club soda
¾ cup fresh orange juice


1In a large pitcher, stir together brandy, sugar, and orange and apple slices. Let stand 45 minutes. Add wine, club soda, and orange juice.
2Serve over ice or warmed on the stove or in a crock pot. Garnish with orange peels and serve.

About Harvest Sangria Punch

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American