RECIPE: Plum, Cherry, and Nectarine Sangria


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plum, cherry and nectarine sangria

RECIPE: Plum, Cherry, and Nectarine Sangria

  • Author: Catherine Walthers


Before steeping in the wine, the summer fruit is tossed with some sugar to draw out the juices which makes this summer drink so flavorful. Adding a fresh vanilla bean and a cinnamon stick to the Sangria as it steeps adds a little more complexity. It’s perfect for a luncheon, picnic or BBQ.


  • 3 ripe nectarines or peaches, peeled, pitted, and sliced
  • 1 cup fresh cherries, pitted and halved
  • 2 plums, pitted and sliced
  • 3/4 cup sugar
  • 1 cup fresh squeezed orange juice
  • 1 large bottle of white wine (1500 ml or 2 750 ml bottles)
  • 1/2 fresh vanilla bean, split in half
  • 1 cinnamon stick
  • 2 oranges, sliced
  • mint, for garnish


  1. Mix the sliced nectarines or peaches and plums in a large mixing bowl or soup pot. Mix in the sugar and let sit on the counter for up to an hour, mixing once or twice. The sugar will dissolve and at the same time draw out the juices from the fresh fruit.
  2. Add the wine, orange juice, vanilla bean, and cinnamon stick. It’s nice if the sangria can steep and chill overnight in the fridge, but a few hours is okay too. Keep stored in the fridge until ready to serve. To serve, fill a pitcher with sangria. Add some of the fruit, orange slices, cherries, and mint to make it look pretty. Pour into wine glasses filled with ice and use a slotted spoon to include some fruit with each serving.

Latest Stories

Playing the Long Game With I Love a Clean San Diego

Times may have changed in the last 70 years, but as long as San Diego has trash, ILACSD will teach us better habits.

RECIPE: Morning Glory Cocktail

This refreshing citrusy cocktail is made with egg whites, blood orange simple syrup, orange bitters, and vodka.

Mooo-ving Towards Clean Energy

The cows are fueling clean energy on the dairy farm at northern California's Point Reyes Farmstead Cheese Company.

The City Farmers Experience

Take a day trip to this garden nursery and explore a hidden gem in the heart of our city — and don’t expect to see everything in one visit.

Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
Read More

Related Articles


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Please enter your comment!
Please enter your name here