Best Plum And Pineapple Sangria Recipes

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PLUM AND PINEAPPLE SANGRIA



Plum and Pineapple Sangria image

Pineapple gives this sangria a tropical twist.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes about 2 1/4 quarts

Number Of Ingredients 8

1 pineapple, peeled, halved lengthwise, and cored
4 ripe but firm plums, pitted and cut into wedges
1 tablespoon superfine sugar, or more as desired
3 ounces Cointreau
3 ounces brandy
1 750-ml bottle chilled fruity red wine
1 1/3 cups pineapple juice
1 cup sparkling water or seltzer

Steps:

  • Cut half of the pineapple into 3/4-inch-thick spears and the other half into 1-inch chunks. Transfer all pineapple to a pitcher, and add plums. Sprinkle with sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour at room temperature. Stir in wine, pineapple juice, and sparkling water. Sweeten with more sugar, if desired, and serve chilled.

PLUM AND PINEAPPLE SANGRIA



Plum and Pineapple Sangria image

Yield makes about 2 1/4 quarts

Number Of Ingredients 8

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

Steps:

  • 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.
  • When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.

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