Culinary Institute of America Recipe
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A punch bowl brimming with a special drink, such as our delicious sangria, is a great option for large gatherings. If you don’t have a punch bowl, you can serve the sangria from a pitcher instead.

The following recipe has been adapted from The Culinary Institute of America's Entertaining (2012, Houghton Mifflin Harcourt) cookbook.

Sangria recipe by The Culinary Institute of America



Makes 8 Servings

  • One 750-ml bottle dry Spanish red wine (Rioja)
  • 2 orange slices
  • 2 peaches, sliced
  • 1 apple, sliced
  • 1/2 cup granulated sugar
  • 1 cup fresh orange juice
  • 5 ounces Spanish brandy


  1. Combine all ingredients in a pitcher or punch bowl and stir together. Let infuse in the refrigerator for at least 6 hours and up to 24 hours.
  2. To serve, pour or ladle the chilled sangria and some of the fruit into glasses filled with ice.

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