Spiced Red Sangria Recipe | Butter Nutrition

Have I ever mentioned how much I love fresh juice, especially in my red sangria? And with this simple Spiced Red Sangria recipe, I can't think of a better way to enjoy fresh juice on a beautiful summer night! But back to juice... here's just a few reason fresh juices really are amazing:

Fresh juices are very pro-metabolic and nourish the thyroid
They are very easy to digest, and fresh juice is easy on those suffering from poor digestion
It is rich in vitamins and minerals (if raw and unadulterated)
Chances are, I'm not going to eat 10 oranges every day, but I can drink it! It's a great way to get your vitamin C and potassium without taking a supplement!

However, I'm not just talking about any old juice. Always keep the following in mind:

Fresh pressed or juiced is best, if possible
Choose Organic, 100% juice without vitamins and additives
Always read your labels-- there should not be any hidden additives inside
If your digestion is poor, choosing "pulp free" versions is a must!

So grab a bottle of wine, some fresh juices, throw together this delicious spiced red sangria recipe, and enjoy it as you hold on to what's left of summer :). Now, I like to use fresh juices in my red sangria recipe. Because I don't own a juicer (if I did, it would be this one), I blend fresh fruit in my high-speed blender (like this), and then I strain it using a nut milk bag (like this)-- works perfectly!

Spiced Red Sangria Recipe:

1 bottle Spanish red wine (I used Tempranillo, a Spanish varietal)
½ cup + 2 tablespoons apple juice (fresh pressed or pure unadulterated juice without additives)
½ cup + 2 tablespoons pineapple juice (fresh pressed or pure unadulterated juice without additives)
1 whole apple, cored and sliced
¼ cup pineapple chunks sliced (optional)
2-4 tablespoons simple syrup (1:2 ratio water to sugar) to taste
1-2 cinnamon sticks
3 whole cloves

Process:

Combine wine, juice, fruit, cinnamon sticks and cloves in a large glass pitcher.
Add 2-4 tablespoons of simple syrup to taste. I used 4 tablespoons, but it will largely depend on your preference and your wine selection.
Refrigerate overnight or at least 8-12 hours.
Remove cloves and cinnamon.
Pour this spiced red sangria over ice and serve!

What's your favorite red sangria recipe? Please share in the comments!

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