Sangria For the Masses

We hosted a big Sangria and Mexican food potluck last weekend and had about 25 people in our house.  It was loud, the food was delicious, it was fun, and my Sangria was a big hit.  I borrow this lovely dispenser from my dad whenever I am making Sangria.   My secret to this Sangria is that I add a lot of sparking water to it to lessen the alcoholic punch and the guests don't even realize it!  
 

Red Sangria

1/2 bottle brandy (1 1/2 cups brandy, pear preferred)

1-2 oranges  cut into half and or quarter slices

2 limes cut into half and or quarter slices

2 lemons cut into half and or quarter slices

2 apples cut into 1" pieces

bunch red grapes

pineapple (optional)  1" pieces

3 bottles of inexpensive Rioja (tempranillo)

1 can frozen limeaid concentrate

1 quart -1 liter sparkling water, lime or lemon flavored

Mix brandy with cut fruit and let sit over night. Next day drain brandy from fruit.

Mix everything together (accepting reserved fruit) Serve on rocks with a few pieces of soaked fruit in each glass

It is nice if you have unsoaked lime wedges for additional garnish and a maraschino cherry.

This is very easy to tweak, depending on what you have on hand.