Ingredients:

  • 1 cup Pineapple (chunks, fresh or canned)
  • 1/2 cup Fresh Cranberries (fresh or frozen)
  • 1 medium Orange (sliced into thin half-moons)
  • 1/2 Lime (sliced into thin rounds)
  • 1/4 cup Granulated Sugar
  • 1 standard bottle Dry White Wine (750 ml, such as Pinot Grigio)
  • 1/2 cup White Rum (120 ml)
  • 1/4 cup Triple Sec (or Cointreau, 60 ml)
  • 1 cup 100% Pineapple Juice (240 ml)
  • 1/2 cup Cranberry Juice (pure, 120 ml)
  • Sparkling Water or Soda Water (optional, for serving)

Instructions:

  1. Slice the orange and lime into thin rounds; cut the pineapple into bite-sized chunks. Leave the cranberries whole.
  2. Place all the prepared fruit (pineapple, cranberries, orange, lime) and the granulated sugar into the large pitcher. Stir gently to coat the fruit in sugar.
  3. Allow the mixture to sit at room temperature for 15 minutes. This crucial maceration step draws out the fruit’s natural juices.
  4. Pour the white rum and the Triple Sec (or Cointreau) directly over the fruit mixture in the pitcher. Stir well.
  5. Gently pour in the entire bottle of chilled white wine. Top the mixture with the pineapple juice and cranberry juice.
  6. Give the Cranberry Pineapple Sangria a final, slow stir to ensure the sugar has fully dissolved. Cover the pitcher tightly.
  7. Transfer the Sangria to the refrigerator and chill for a minimum of 4 hours. Optimal infusion time is 8–12 hours for maximum flavor depth.
  8. To serve, fill glasses halfway with ice and spoon in a generous mix of the wine and infused fruit. Optionally, top each glass with a splash of cold soda water or sparkling wine for effervescence. Garnish with fresh fruit and serve immediately.