As promised, I am providing you with my friend Corrie’s red sangria recipe. Although this has nothing to do with produce received from the CSA or anything plucked from my garden, I wanted to share it. Corrie developed an extremely drinkable sangria, that is flavorful but not too sweet. I’m including her recipe below, but she also has it posted on her site, where she writes about all things current, stylish, and interesting. QuietInTheBack Check it out!
Recipe: Quiet In The Back Sangria Red
(1) 1.5L bottle of red wine (shiraz, montepulciano, etc)
*Mei’s reco: Hunter’s Hill Reserve Selection 2006 Shiraz – Australia
(1) 750ml bottle of red wine
*Mei’s reco: Terrazzo Sangiovese 60% Montepulciano 40% Esino Rosso 2008 – Italy
1/3 cup unflavored seltzer
3 tablespoons of brandy
*I used Paul Mason Grande Amber Brandy
1/3 cup orange juice
1/2 grapefruit sliced in triangle cubes
2 small oranges thinly sliced rounds
1/2 lemon thinly sliced rounds
2 cinnamon sticks
Combine wine, brandy, orange juice, fruit and cinnamon sticks in a pot/bowl and chill overnight or for at least 6 hours (so I was told). Before serving, remove cinnamon sticks and add seltzer. It goes without saying that sangria should be served in a festive pitcher and fun glassware to enhance the presentation and tasting anticipation! FYI-the marinated fruit packs a real punch, be warned! This recipe fills 2 pitchers worth of sangria or approximately 22-24 glasses.
FYI, Mei is one of the owners of Artisan Wine Shop in Beacon, NY.
Photo courtesy of CB, QuietInTheBack.