Joanne Weir Follow @ChefJoanneWeir

Rosé Sangria with Blood Oranges

Serves 8.


1 bottle (750 ml) fruity rosé wine
3 seedless oranges
3 blood oranges
1 lime, thinly sliced
1 cup freshly squeezed and strained orange juice
¼ cup Grand Marnier or other orange liqueur
6 thin slices fresh ginger
6 whole cloves
1 cinnamon stick
Sugar as needed


Using a sharp knife, cut the top and the bottom off the oranges. With the cut side down, using a knife, remove the peel by cutting from top to bottom using many cuts. Cut the oranges into ½-inch chunks. Place in a large pitcher. Combine all ingredients, except the sugar, in a large pitcher.

Add as much sugar as desired to reach the desired sweetness. Stir until the sugar dissolves. Cover and refrigerate at least 4 hours or up to one day.

Pour the sangria into glasses adding some of the citrus.

Serves 8