This recipe uses a Spanish Roja for the base and is fairly easy to put together at your house or someone else’s. I usually make a double batch!
- 1/2 apple, cored, skin on, chopped into small pieces
- 1/2 orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
- 3-4 Tbsp brown sugar
- 3/4 cup orange juice, plus more to taste
- 1/3 cup brandy, plus more to taste
- 1 750 ml bottle dry Spanish red wine*
- Ice to chill (~1 cup)
- Add apples, oranges and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
- Add orange juice and brandy and muddle again to combine for 30 seconds.
- Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
- Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
- Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.