Ingredients:

  • 1 standard bottle Dry White Wine, chilled (750 ml)
  • 1 cup Cranberry Juice (100% juice, not cocktail)
  • 1 cup Pineapple Juice
  • ½ cup Cognac or Brandy (or Triple Sec)
  • 1 cup Fresh Pineapple, diced
  • ½ cup Fresh or Frozen Cranberries
  • 1 medium Navel Orange, thinly sliced
  • 1-2 cups Sparkling Water or Ginger Ale, chilled (optional, for topping)

Instructions:

  1. Prep the Pineapple and Orange: Dice the pineapple into roughly 1 cm chunks. Thinly slice the entire orange, including the peel.
  2. Combine Solids: Add the diced pineapple, orange slices, and cranberries to the large pitcher.
  3. Add the Fortifier: Pour the measured brandy (or Triple Sec) directly over the fruit mixture in the pitcher.
  4. Add the Juices: Pour in the chilled cranberry and pineapple juices.
  5. Add the Wine: Slowly pour the entire bottle of chilled white wine into the pitcher.
  6. Gentle Stir: Using a long-handled spoon, gently stir the mixture two or three times to ensure the brandy is distributed, but avoid bruising the fruit.
  7. Infuse and Chill: Cover the pitcher tightly and place it in the refrigerator. Allow the sangria to chill and the flavors to marry for a minimum of 4 hours, and ideally, overnight (8 to 12 hours).
  8. Taste and Adjust: Just before serving, give the sangria a final stir. Taste it. If you prefer it slightly sweeter, you may add a tablespoon or two of simple syrup at this point.
  9. Serve: Ladle the sangria and the soaked fruit into individual wine glasses or tumblers.
  10. Top Up (Optional Fizz): Top each serving with a splash of sparkling water, club soda, or ginger ale for effervescence, if desired.