RECIPE: Plum, Cherry, and Nectarine Sangria



Before steeping in the wine with fruit in this Sangria from food contributor Catherine Walthers, 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.

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Catherine Walthers
Catherine Walthers
Catherine Walthers is a freelance writer and author of four cookbooks. “Now that I’ve learned to grow my own microgreens, my goal for 2021 is not to buy another plastic laundry or dish detergent container, thanks in part to my discovery of GoGo Refill in Portland, Maine.”

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