Cran-Raspberry Sangria

Try this berry-infused Sangria for your next party. Vibrant colors, perfect for the holidays.

1 (48 oz.) bottle cran-raspberry juice

1 (750 milliliter) bottle Spanish red wine                        

2 Tbsp. Grand Marnier (or orange juice)

1/4 cup sugar

1 orange, thinly sliced

1 lemon or lime, thinly sliced

1 cup fresh raspberries

2 cups club soda, chilled

Mint sprigs for garnish

Combine first 4 ingredients in large, clear pitcher, stirring to dissolve sugar. Add fruit slices and raspberries. Cover and chill for at least 8 hours. Add chilled club soda just before serving,

Cindy McCallister's White Sangria

White Sangria

This is a wonderful sangria.... and it came from my lifelong friend  -she makes it ahead of time and puts it in a large jar with a screw on top, without the sparkling water, so it will keep for several weeks.

She lets the fruit marinate in the mixture about a day, then removes it.

We call it "The Recipe".  This would make a great gift made without the sparkling water... just include that bottle and put it in a pretty basket.

It is yummo!

1 cup apple rum
1 cup triple sec
1 Bottle dry white  (750)  (Renebarbier - Catalumya is what she uses)
5 c. pineapple juice
1  12-oz can lemonade
1  Liter sparkling water

Fruit - slice of oranges, appleas, kiwi, melon, peaches, raspberries

Mix all the wet ingredients except sparkling water.

Add Fruits

Let fruit seep in wine mixture for a day or two...then remove.

Add Sparkling Water  just before serving in each individual glass

White Sangria with Summer Fruit

• 4 cups mixed fruit cut into slices or cubes (peaches, pineapple, kiwi, cherries, etc.).
• ½ cup Cointreau (or other orange liqueur)
• Lemon juice
• 1 bottle dry white wine or medium dry ( NOT CHARDONNAY)

In a large pitcher, place the fruit desired and cover with remaining ingredients, stirring lightly with a wooden spoon.

Marinate in refrigerator at least 1 hour and up to 24 hours.

Toss again gently, pour into glasses half filled with ice and serve immediately.

Spiced Cranberry Sangria

Adapted from Jose Garces from Amada Restaurant - adapted even more by me.

By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, If you can't find a bottle of Sangria use a bottle of red wine.

This recipe was featured as part of our Suckling Pig for the Holidays menu.

Makes: 2 1/2 quarts

INGREDIENTS

For the fruit:

2 cups fresh cranberries

2 Granny Smith apples, large dice

1 cup Spiced Simple Syrup

3/4 cup Cointreau


For the sangría:

1 (750-milliliter) bottle Sangria
1/2 cup Cointreau

1/2 cup cranberry juice

Add a little 7 up to your glass if desired.... not to the sangria unless it will all be consumed at once event

INSTRUCTIONS

For the fruit:

1. Combine all ingredients in a 3-quart container with a tightfitting lid.

2. Cover and refrigerate at least 4 hours or preferably overnight.

For the sangría:

1. Add all ingredients to the fruit mixture and stir to combine.

2. Refrigerate until chilled; serve over ice.

Spiced Simple Syrup Recipe

Makes: 2 3/4 cups

Infused with warm spices, this simple syrup adds wintry cheer to anything it tops. Try it on citrus fruits for a winter fruit salad or in this Spiced Cranberry Sangría by Chef Jose Garces.

INGREDIENTS

• 2 cups water

• 2 cups granulated sugar

• 3 (3-inch) cinnamon sticks

• 8 allspice berries

• 6 cloves

• 3 whole star anise pods

INSTRUCTIONS

1. Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.

2. Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.

3. Cover and store in the refrigerator until ready to use.

Tinito de Verano - Summer Red Wine from Spain - Make it

 ...a classic summer recipe from Spain...nice one !

Red wine (cheap is better since it's going to be mixed)

sparkling lemonade (Trader Joe's, Wholefoods, Casera, Fanta lemon)

ice

INSTRUCTIONS

Mix wine and sparkling lemonade half and half over ice.

You can adjust the proportions depending on personal preference.

Many people use more mixer if it is a hot day (it's more refreshing that way).

Cook's Note: You can make your own substitute for sparkling lemonade by squeezing fresh lemon juice, then add soda water and sugar or honey to taste. Add some grated lemon peel to add a brighter lemon taste. The summer recipe is ready to serve...enjoy it ! Cool !

Sala Sabor de Mexico's Red Sangria

2005 Golden Whisk Awards
(Our top 10 recipes of the year)

All the recipes from our story on the perfect summer drink, sangria, were winners. This recipe from Sala-Sabor de Mexico was just different enough to single it out.

Hands on time: 20 minutes  Total time: 3 hours and 20 minutes  Serves: 20

2 (750-milliliter) bottles shiraz or other red wine 3/4 cup Gran Torres liqueur 1/2 cup triple sec 3/4 cup simple syrup (equal parts granulated sugar and water, boiled until dissolved, then cooled) 1/2 cup orange juice Lemon, lime and orange slices for garnish

In a large pitcher, combine wine, Gran Torres Liqueur, triple sec, simple syrup and orange juice. Cover and refrigerate for 3 to 24 hours.
Before serving, stir well to combine, then pour over ice. Garnish.

Per serving: 220 calories, trace protein, 14 grams carbohydrates, trace fiber, no fat, no cholesterol, 98 milligrams sodium.

Round Barn Sangria

Make this early in the day for the flavors to meld.

8 ozs lemon juice
8 ozs Apricot Dessert Wine
1 bottle of Round Barn Winery Peach Demi Sec
1 bottle of Round Barn Winery Red Demi Sec
1 pint of Raspberries for garnish
Sparkling soda water for topping off glasses of sangria at the table.

Combine in a large pitcher and chill sangria several hours. Pour into glasses adding a few fresh raspberries in each glass. Top the glasses with a splash of soda water and serve.

Her Tropical Sangria

(8 Servings)

• 1 large lemon, cut in half, one half cut into very thin slices
• 1 large orange, cut in half, one half cut in very thin slices
• 1 small mango, seeded, peeled, quartered and cut into very thin slices
• The peel and juice of the remaining lemon and orange halves
• ¼ cup sugar (add more if desired)
• 1 750-ml. bottle white wine, chilled
• ¼ cup sweetened passion fruit concentrate (Caribik Sun brand or comparable)
• 1 cup rum
• 1 pint club soda, chilled
• Ice cubes (optional)
• Additional lemon or lime slices dipped in sugar for garnish
  

Combine all the ingredients except the club soda in a large pitcher and stir until well mixed. Adjust sweetness with additional sugar if desired.

Refrigerate until thoroughly chilled. Just before serving, pour in the chilled club soda and serve straight up or on the rocks. Garnish with additional lemon or lime slices dipped in sugar.