Halloween Sangria

October 18, 2013 by Kari Karch

Learn how to make this delicious and spooky skeleton sangria recipe from the Kenmore in-house chef Kari Karch.


preparation time
0 mins

cook time




2 bottles chilled dry red wine (zinfandel, merlot or pinot noir)

8 ounces pineapple nectar

4 ounces mango nectar

8 ounces Cointreau

2 limes juiced

2 oranges thinly sliced

8 ounces sparkling water

4 cup ice cubes


Combine the wine, pineapple nectar, Cointreau, lime juice and orange slices. Chill for at least 30 minutes to let the flavors marry. Just before serving, pour in sparkling water and add the ice cubes.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.