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Friday, April 29, 2011

Red Wine Sangria

I LOVE this recipe for Sangria! It's very forgiving, meaning, if you don't use exact measurements, don't worry...It will still come out great! That's probably why I prefer cooking vs. baking. With baking, everything has to be precise, exact measurements. With cooking, you can make it your own using whatever you and your family like best or suits your personal style.  It does taste best if refrigerated overnight so that all of the flavors have a chance to mix together (but I've been know to reduce this recipe down and make it by the glass on a hot day also). 

Red Wine Sangria

1 750 ml Bottle Dry Red Wine
½ Cup Brandy
½ Cup Triple Sec
1 Cup Orange Juice
¼ Cup Granulated Sugar
½ Cup Sliced Fresh Peaches or Apples
1 Lemon, sliced into rounds
1 Lime, sliced into rounds
1 Orange, sliced into rounds

Mix all ingredients in a large pitcher or bowl. Refrigerate at least 2 hours or overnight for best flavor. 

*Tip: When selecting your wine, don't opt for the least expensive bottle you can find. Find one that is inexpensive, yet still able to be enjoyed on its own. I prefer hearty reds like Super Tuscans from Italy, and wines from Spain, Argentina and Chile. For this particular Sangria, I used Altos de la Hoya, from the Jumilla region of Spain. You can't find it in most liquor stores but Gary's Wine and Marketplace has it for $9.99/bottle. The trick is to find a wine you like and note the type of grape (i.e. Malbec) it is made with.