sangria recipe

Meet My Mom and Her Sangria Recipe

By Rachel Tiemeyer


Meet my mom. She’s a cross between a pioneer woman and a mad scientist. With a garden and yard full of about 35 varieties of vegetables, fruits, and nuts and a “nothing goes to waste” mentality, mom comes up with the most creative food concoctions. Get this. Not only does she garden, raise chickens, compost, cook, and can…but, she even made her own wine for years. 

When my kids were younger, I made the 4-hour trek to my parents’ house while my husband was out of town at a Mizzou football game. While there, we quickly got the kids to bed and prepared to watch the game on TV. Because mom had just opened a bottle of her Wild Black Cherry Wine–made from fruit out of her own yard–she decided to experiment and make Sangria for us earlier in the day. 

While I made some popcorn on the stove, she poured the liquid gold that had been steeping in the fridge for hours. Her sweet and fruity Sangria almost washed down the bitter taste left in my mouth from losing the game!

You’ll love my mom’s simple, delicious Sangria on a warm spring night on the porch.

My Mom’s Sangria


1 bottle of your favorite dry red wine
1 (15 ounce) can mandarin oranges in light syrup
1 (8 oz) can pineapple chunks in its own juices
3-4 cups diced apples (or any other fruit you like)

Instructions: Stir all ingredients together in a large pitcher and let sit in the fridge overnight or at least for a few hours. Serve cold with some of the fruit in the glass.


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