Sangria Grapes

Full of flavors and fun to eat, these Sangria Grapes surely keep you amazed. Red grapes poured with red wine, then soaked in fridge, let drain and pat dry, and finally rolled in sugar and orange zest. They come out incredibly good. My husband and I just go crazy for them. If you are finding a heathy and tasty dessert and snack to dazzle your guests, just give these a go.

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Sangria Grapes

Recipe by Bell BrittanyCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Total time

1

hour 

10

minutes

These sangria grapes are great to make all year. If you prefer green grapes other than red grapes, feel free to do it.

Ingredients

• 2 lb. red grapes

• 1 bottle red wine

• 1/2 c. sugar

• Zest of 1 orange

• Orange wedges, for garnish

Directions

• Pour red wine over grapes in a large bowl. Let soak in fridge for at least 1 hour.
• Drain in a colander and pat dry.
• Combine sugar and orange zest with a fork on a shallow plate.
• Roll grapes in sugar until fully coated.
• Garnish with orange wedges if desired and serve.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a54434/sangria-grapes-recipe/

Notes

Sangria Grapes are a simple, no-bake snack made by soaking fresh grapes in red wine, then finishing them with a citrus-sugar coating. Whole red grapes are chilled in wine to absorb flavor, drained, and patted dry before being rolled in a mixture of sugar and fresh orange zest. The result is a lightly sweet, wine-scented bite with a crisp exterior and juicy center.

This recipe works because grapes hold up well to soaking without losing their shape. Chilling them in wine allows flavor to cling to the skins rather than breaking down the fruit. Drying the grapes before coating is important so the sugar and zest stick evenly. The orange zest adds brightness and contrast, keeping the sweetness from feeling flat while reinforcing the sangria-style flavor.

This recipe fits well into casual entertaining since it requires minimal prep and can be made ahead. The grapes are best served cold, shortly after coating, while the sugar is still crisp. Leftovers can be refrigerated, though the coating may soften over time. The same method works with green grapes or a different citrus zest without changing the overall structure.