Today is National Sangria Day, so we’re going to celebrate with a couple of recipes that are perfect for holiday entertaining. Here to help us out is Kai Wilson from Mercat a la Planxa.

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Sugar Plum Sangria

  • Empty one 750ml bottle of red wine into a 64 oz container (a fruit-forward but dry red wine is preferable).
  • Add one cup of brandy to the container.
  • Add one cup of plum juice to the container.
  • Stir, cover the container and refrigerate for 6-8 hours before serving.
  • Upon service, dice a red plum, pour the sangria over ice and add a teaspoon of the diced red plum on top as a garnish.
  • Feel free to adjust the amount of brandy or fruit juice or even add a tablespoon of sugar depending upon your taste preference.

Boughs of Holly

  • Empty one 750ml bottle of white wine into a 64oz container (A fruit-forward but dry white wine is preferable)
  • Add one cup of rum to the container. I recommend a “gold” or “aged” rum but a “white” rum is fine.
  • Add one cup of cranberry juice to the container.
  • Stir, cover the container and refrigerate for 6-8 hours before serving.
  • Upon service, pour the sangria over ice and add a sprig of rosemary and a few whole, fresh cranberries on top as a garnish.
  • Feel free to adjust the amount of rum or fruit juice or even add a tablespoon of sugar depending upon your taste preference.

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