1 litre white grape juice
2 cups cranberry-raspberry juice
1/2 cup Raspberry Dessert Wine
1 navel orange—trimmed, quartered lengthwise and sliced crosswise 1/3 inch thick
2 cups seedless black grapes
2 bottles Raspberry Fruit Wine
Ice cubes, for serving
1. In a 3-quart bowl, combine the white grape juice, cranberry-raspberry juice and dessert wine.
2. Quarter and core the apples and pears, then thinly slice them and add to the bowl along with the orange and grapes. Cover the fruit and chill for at least 2 hours and up to overnight.
3. Transfer the fruit and juices to a 5-quart punch bowl. Add the fruit wine and serve the sangria over ice cubes in tall glasses.
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