I find part of the fun with making Sangria is the lack of exacting proportions. If course, some will taste different, and others I assume benefit from being precise, but in this case, I just eyeballed it.
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My glass jar is around 1.6 Gallons, so that’s what we’ll go by here.
1 whole Pineapple
2 Navel oranges
2 small peaches
1 Fuji Apple
Use the cheapest wine you can because the flavor will get lost anyway. In this case, Carlo Rossi Muscat.
For the soda, any will do, flavored or not.
Fill container half-way with the wine, add the cut fruit, then top off with soda.
Some folks like to add Vodka or Brandy, or liqueurs such as Limoncello.
Sugar can also be added to taste and to aid the fermentation. Simple, and refreshing!