Fruity Red Sangria

I love wine. And so, it makes me really sad to have to waste wine. But what else can you do with two open bottles that have been sitting on the counter just a little too long?

Never fear… I’ve found a solution. Make Sangria!

Wine doesn’t really go BAD once it’s open… the air just makes the flavors turn a little off. So, disguising that with sugar and fruit juice is the perfect solution!

And if you’re wondering if that Zin-Cab from Parrish Kitchen Winery was made in my kitchen… yes, yes it was. Five varieties of wine have in fact been made in my kitchen. Remember how Nick had a lot of free time? He made a strawberry wine, this Zin-Cab blend, a raspberry zinfandel, a blackberry & cracked pepper pinot noir, and a mixed berry dessert wine fortified with blackberry brandy.

The giant carboys were clogging up my whole kitchen counter forever… so I hate to say it, but I’m kind of glad Nick is so busy now… no time for winemaking = Jess gets her kitchen back. Hooray for counter space!

Fruity Red Sangria

(adapted from

  • 3 cups red wine
  • 1 cup apple juice
  • 4 tbsp gin
  • 4 tbsp grand marnier
  • 2 tbsp sugar
  • juice of 1 large orange
  • juice of 1/2 lemon
  • juice of 1/2 lime
  • citrus slices
  • 1 cup seltzer water

Combine everything except seltzer in a pitcher. Mix well and refrigerate at least one hour.

To serve, pour over ice and top a splash of seltzer!

This was super yummy and refreshing. And not TOO girly either… Nick really liked it too. Now if we could just get to the weekend again… I’d be a happy camper!

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