June 16, 2009
I can’t vouch for the “authenticity” of my sangria recipe—it seems to me that at this point there are a million different ways to make the stuff—but I can promise you that it’s delicious. This is not that sickeningly sweet, pre-fab stuff they often serve in restaurants. It’s refreshing, impressive, and easy to make. Even my beer-drinking guy friends like this version!
Consider the following more of a guideline than an actual recipe. Feel free to mess with the types of fruit you use, based on whatever you have handy. I’ve never tried a white-wine version, but I think a substitution would be easy to do. The real winning point of this recipe, I think, is that the wine is sweetened naturally, with fruit juice, and isn’t messed with too much. You also don’t have to use a very expensive bottle of wine here—just something drinkable, definitely under $10.
Like any good summer recipe, this one actually tastes better if you make it ahead of time. Sangria looks beautiful in a pitcher for a party, but will also keep in the fridge for a few days—not too long, though, or the fruit will go soft. Really, you shouldn’t have that problem because this stuff is a little bit addictive anyway. Enjoy!
1 bottle dry red wine (cabernet sauvignon or merlot)
2-3 oranges (blood oranges are particularly nice if you can find them)
various sliced fruit: peaches, apples, strawberries
one of the following: a citrus liquor (Cointreau, Grand Marnier, Triple Sec), Peach schnapps or peach nectar
Pour wine into a pitcher. Cube pineapple (if using whole) and add to wine. Squeeze juice from pineapple rind (or pour from container) into wine mixture. Squeeze the juices from 1 orange, limes, and lemons into the wine mix.
Make segments from remaining oranges and add, along with other sliced fruit, to the sangria. Stir in a generous glug of liquor or fruit nectar.
Refrigerate until serving. Be sure to portion a generous heap of wine-soaked fruit into each glass! Enjoy.
* If cutting a pineapple sounds like too much work, look in the refrigerated case of the produce section of your supermarket for pre-cubed pineapple. Of course, buying a pineapple whole & cubing it yourself is much thriftier, but whatever you do, please don’t use canned! Bleck!