recipe by Lori Ross
2 bottles Spanish red wine (e.g. Rioja)
8 oz. orange juice
4 oz. pineapple juice
1 oranges, thinly sliced
1 lemons, thinly sliced
1 apple, thinly sliced
Thoroughly chill all ingredients. Pour the wine, juices and fruit in a pitcher and stir to blend. Add ice cubes and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses.
Variation: If you prefer white sangria, replace red wine with white (e.g. White Rioja) and replace orange and pineapple juice with peach nectar.