![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sauergeekI have been making sangria out of various things, and have finally learned some things that I think make it consistently better. My most recent round was one of the best ones I've made. The key inspirations were from the sangria recipe and writeup at Gimme Some Oven, and had me modifying a batch I'd made the night before by adding brandy, sugar, and a cinnamon stick.
My most recent recipe:
The equivalent of two bottles (1.5L, just over six cups) of red wine (in this case, Black Box Malbec)
1/2 C brandy
1/2 C sugar
Juice and zest of one lime
Juice and zest of one lemon
One Valencia orange
One pint of raspberries
One cinnamon stick (4")
Pour the wine into your preferred sangria pitcher. (I have a 2L glass pitcher with a lid, which holds this recipe pretty much exactly.) Add the brandy and sugar, stir well to dissolve the sugar. You may need to stir the sangria again later, as the sugar likes to settle. Zest and juice the lime and lemon into the wine. Cut the orange in half, then cut each half into ~1/2" slices, add to the wine. Pour in the raspberries. Add the cinnamon stick. Cover and put in the fridge overnight.
Serve as you would wine, in ~5 oz glasses. I've put a slice of orange in each glass so far, which mostly, but not entirely, used up the orange slices. (I generally eat the orange slice, peel and all.) I also finished off this pitcher by pouring all the raspberries — they sink! — into a glass and eating them with a spoon.
Early raspberry season is mostly over, so the next batch may have blueberries or blackberries in.
My most recent recipe:
The equivalent of two bottles (1.5L, just over six cups) of red wine (in this case, Black Box Malbec)
1/2 C brandy
1/2 C sugar
Juice and zest of one lime
Juice and zest of one lemon
One Valencia orange
One pint of raspberries
One cinnamon stick (4")
Pour the wine into your preferred sangria pitcher. (I have a 2L glass pitcher with a lid, which holds this recipe pretty much exactly.) Add the brandy and sugar, stir well to dissolve the sugar. You may need to stir the sangria again later, as the sugar likes to settle. Zest and juice the lime and lemon into the wine. Cut the orange in half, then cut each half into ~1/2" slices, add to the wine. Pour in the raspberries. Add the cinnamon stick. Cover and put in the fridge overnight.
Serve as you would wine, in ~5 oz glasses. I've put a slice of orange in each glass so far, which mostly, but not entirely, used up the orange slices. (I generally eat the orange slice, peel and all.) I also finished off this pitcher by pouring all the raspberries — they sink! — into a glass and eating them with a spoon.
Early raspberry season is mostly over, so the next batch may have blueberries or blackberries in.
