Plum and Pineapple Sangria

Name: Plum and Pineapple Sangria
Yield: makes about 2 1/4 quarts
Ingredients: 1 pineapple; 4 plums, preferably a variety, pitted and sliced; 1 tablespoon superfine sugar, plus more as needed; 3 ounces Cointreau; 3 ounces brandy; 1 750-ml bottle fruity red wine, chilled; 1 1/3 cups pineapple juice; 1 cup sparkling water

January 26, 2012

Recipe information

Yield
makes about 2 1/4 quarts

Ingredients

1 pineapple

4 plums, preferably a variety, pitted and sliced

1 tablespoon superfine sugar, plus more as needed

3 ounces Cointreau

3 ounces brandy

1 750-ml bottle fruity red wine, chilled

1 1/3 cups pineapple juice

1 cup sparkling water

Preparation

Step 1
Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into 3/4-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.
Step 2
When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSangria Cocktail Alcohol Beverages Pitcher Drink Red Wine Wine Spanish European Pineapple Fruit Plum Stone Fruit Make Ahead Labor Day Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes