Sweet-tart plumcot, fresh orange, and red wine sangria.
This sangria recipe blends a fruity red wine with ripe plumcots, navel oranges, a splash of vodka, and a touch of brown sugar.
Plumcots, pluots, apriums, or apriplums are fruits produced from the cross-breeding of plum and apricot trees. Because of many different species of plums and apricots and blending percentages, there is a multitude of hybrid varieties. I chose the dapple dandy for this recipe, which is a blend of 75% plum and 25% apricot. The fruit is sweet with a low acid content and bright pink flesh.
The wine I chose was a California red blend of petite sirah and zinfandel. It had lots of dark red and dried fruit notes with a hint of oak and a sweet finish. Choose a wine that you like to drink on its own. If you don’t usually drink wine, I suggest using a blend. Blends typically have a balanced flavor profile with mild tannins and low acidity for easy drinking.
- 1 bottle red wine
- 4 plumcots or plums pitted and sliced more for garnish
- 1 orange
- 4 tbsp brown sugar
- 1/2 cup vodka
- Place plumcot slices in a pitcher. Cut the orange in half and cut one half into slices. Add the sliced oranges to the pitcher. Top the fruit with brown sugar and muddle.
- Add the vodka to the fruit and muddle for 1 minute. Zest the remaining portion of orange and set aside for garnish. Squeeze the juice from the orange and add it to the pitcher. Add the red wine to the mixture and stir. Refrigerate overnight. Serve sangria well chilled with plumcot and orange zest garnish