Red Sangria

Name: Red Sangria
Ingredients: One 750ml bottle light or medium dry red wine, such as Rioja; 1/2 to 1 cup brandy or rum (118-237ml), see note; 1/4 cup (60ml) freshly squeezed juice from 1 orange, plus 2 wide strips orange zest; 2 tablespoons (30ml) freshly squeezed juice from 1 lemon, plus 3 wide strips lemon zest; One medium navel orange (7 ounces; 198g), cut into roughly 1-inch pieces, seeds removed; One large apple (10 ounces; 283g), cored and cut into roughly 3/4-inch dice; One 12-ounce (340ml) can club soda or seltzer water, well chilled; 1/4 cup (60ml) simple syrup, plus more to taste (see note); Ice, for serving (optional); Orange wedges, for garnish

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In a large pitcher, combine wine with brandy (or rum). Stir in orange and lemon juices. Serious Eats / Amanda Suarez Add diced orange and apple to pitcher. Twist orange and lemon zests to express oils into pitcher, then add zests to pitcher. Stir to combine, then refrigerate until fully chilled, at least 2 and up to 8 hours (we prefer a roughly 4-hour maceration time; see make-ahead). Serious Eats / Amanda Suarez Gently stir club soda into pitcher. Serious Eats / Amanda Suarez Stir in simple syrup, adding more to taste, 1 tablespoon at a time, if desired. If you only added a portion of the brandy (or rum) earlier, you can stir more in now to taste, if desired, then continue to adjust with simple syrup until desired final flavor is reached. Serious Eats / Amanda Suarez Fill glasses with ice, if desired. Ladle chilled sangria into glasses, garnish with orange wedges, and serve. Serious Eats / Amanda Suarez

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