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Sangría is Spain’s fruit-filled wine punch: red wine steeped with chopped oranges, apples, and a little sugar, then served cold from a big pitcher at summer meals and fiestas.
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The name is said to come from sangre, Spanish for blood, after its deep red color. It began as a home trick for making cheap wine taste good, and under EU rules only Spanish and Portuguese products may be labeled sangría.
Wash the orange and lemon and slice thinly into rounds, peel on. Core the apple and cut into 1.5cm cubes, skin on.
Put the fruit, sugar, and cinnamon in a pitcher and press lightly with a wooden spoon to release some juice.
Pour in the wine and orange juice and stir until the sugar dissolves.
Cover and refrigerate 4 hours to overnight so the fruit flavors the wine.
Just before serving, add ice and sparkling water if using, and stir gently. Pour some fruit into each glass.
