Sangria gets its name from the Spanish word for “bloody.” This recipe uses dark fruits and cognac, lending a darker color and autumnal twist to a classic punch. Photo by the Sacramento Bee.
- 1 bottle (inexpensive) red wine
- 12 oz club soda
- 2 oz cognac
- 3 tbs warmed honey
- 4 sliced figs
- ½ cup red or black grapes, halved
- ½ cup pitted cherries (can use frozen if necessary)
Combine the fruit in a large glass bowl, adding the cognac and honey until the honey is dissolved. Pour in the wine and stir gently. Refrigerate for a minimum of two hours and as long as over night.
When ready to serve, pour the mixture into a glass pitcher. (Some people prefer to strain out the fruit at this point and then add it at the end to individual servings.) Add the club soda and stir gently. Pour sangria into wine or highball glasses that are filled with ice.