Thirsty Thursdays: Red Sangria

I woke up this morning finally ready to hit the ground blogging again… as many of you continue to remind me that I haven’t posted so frequently lately.  I wanted to share a recipe for homemade pop tarts – healthier with less sugar – but I can’t find my rolling pin anywhere!   A victim of our move to Los Angeles, I believe, but problematic in this instance nonetheless.  So since it’s Thursday, I’d like to toast to 2013 by offering up a great recipe for red sangria.

Red Sangria Recipe

Sangria is a flavorful, spiced libation that’s great  for parties (birthday or otherwise) and in colder months can be just the ticket.  Plus, this recipe has those few special ingredients restaurants use to craft sangria that leave you ordering a second round.

Red Sangria Recipe

The key to spicing up a fruity red wine like Zinfandel is to add a splash or two of brandy, or Grand Marnier, or both. While these spirits are not the cheap ones, you don’t need a lot, so a couple little mini bar bottles will do.  Oh yes, and one more thing… Let the sangria sit!  The longer the wine and the fruit and the kickers chill out in your fridge, the better the overall flavor and drinkability.  Not that I foresee any trouble.  Be thirsty my friends!


Spiced Red Sangria

  • 1 bottle of dry red wine, Zinfandel, Malbec or a Spanish wine recommended
  • 1/4 cup of brandy
  • 1/4 cup of Grand Marnier or Cointreau
  • 1/2 cup pomegranate juice
  • 1/4 cup granulated sugar
  • 2 red apples (or pears), small diced
  • 1 naval orange, sliced thin into half moons
  • 1 lime, sliced thin into half moons
  • 1 lemon, sliced thin into half moons
  • 1 cinnamon stick, optional
  • 2 whole star anise, optional
  • 1 whole clove, optional
  1. Bring pomegranate juice and sugar just to a boil in a small pot or in the microwave. Cool slightly and combine in a large pitcher with remaining ingredients.
  2. Cover top of pitcher with plastic wrap, and chill for at least 4 hours.
For a classic sangria, lose the whole spices and the pomegranate juice, and dissolve the sugar in the liquors prior to mixing with the fruit and wine.





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