You are here

Pineapple Sangria

The.Southerner's picture
  Canned pineapple chunks 20 Ounce (1 Can)
  Apple 1 , unpeeled, cored, and cut into chunks
  Lemon 1 , sliced and quartered
  Orange 1 , sliced and quartered
  Burgundy wine 750 Milliliter (1 Bottle)
  Canned pineapple juice 46 Ounce (1 Can)
  Brandy 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)

Skewer drained pineapple chunks, apple chunks, lemon, and orange slices onto wooden picks in an assorted fashion.
Combine reserved pineapple juice, Burgundy, canned pineapple juice, brandy, and sugar in a container.
Stir well.
Add skewered fruit kabobs.
Refrigerate at least 1 hour.
Serve the drinks over ice with a fruit kabob in each glass.

Recipe Summary

Difficulty Level: 
Wine And Drink
Preparation Time: 
60 Minutes

Rate It

Your rating: None
Average: 4.3 (17 votes)