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Very Cherry Berry Sangria

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"A sweet and jammy sangria with pleasant flavor profiles that will draw even those that dislike red wines back for more! The luscious berries make this a great pairing for salads and decadent deserts, such as chocolate cake or fruit tarts!"
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8 h 20 m servings 168
Original recipe yields 32 servings (1 gallon)


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  1. Combine pineapple, maraschino cherries, blood orange, blackberries, strawberries, blueberries, and raspberries in a large, sealable pitcher. Pour wine, soda, brandy, cherry liqueur, and pineapple juice over fruit and stir gently to combine. Cover and chill at least 8 hours to overnight.


  • Cook's Notes:
  • Using frozen mixed berry blends will cut down on time, but it yields a less pleasant product as the fruit tends to not hold as well once thawed. For a quick and easy fix though, it should work fine.
  • You can use strawberry, raspberry, or blueberry liqueur in place of cherry, if you prefer.
  • You can substitute a regular orange for the blood orange, if preferred.
  • When choosing a red wine, I find it very helpful to read the description. I tend to stay away from dryer wines that are described as smoky or spicy and that have hints of tobacco, coffee, espresso, pepper, or oak because I personally do not care for a smoky or spicy sangria. I like merlots, because they tend to incorporate a lot of bold and jammy fruit-forward flavors.

Nutrition Facts

Per Serving: 168 calories; 0.1 19.2 0.4 0 10 Full nutrition

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