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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

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2113 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.21 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 75.8 mg3.2%

Total Carbohydrates 365 g121.8%

Dietary Fiber 17.4 g69.6%

Sugars 270.8 g

Protein 7 g14.8%

Vitamin A 10.4% Vitamin C 1157.2%

Calcium 28.3% Iron 26.5%

*Based on a 2000 Calorie diet

Pineapple Sangria Recipe