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Recipe: Sangria edit

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Photo helpful? Yes No
Photo: Flickr user

Created by: Anonymous

Edited by: Sheri, Chef John, Colin M. Saunders, Culinaria, Kailash, Sarah Donnell, Barnaby Dorfman, mrsound, Alisa Escanlar, gopal

edit Ingredients

1

quart red wine

½

lemon, cut in segments lengthwise, seeded

1

orange, cut in segments lengthwise, seeded

1

large apple, do NOT peel, stemmed and cut in segments lengthwise

½

cinnamon stick, broken up

1 ½

jiggers of cognac

1

cup salt

edit Preparation

Step 1

Ice will be needed when it is time to serve the sangria

Step 2

START 2 DAYS BEFORE NEEDED.

Step 3

Pour wine into large ceramic or glass container. Add the other ingredients. Stir gently until salt is dissolved. During the 2 days, stir and taste occasionally. When ready to serve, add ice.

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edit About Sangria

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Comments

  • 1 year ago
    Anonymous

    did you really mean salt and not sugar?

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Wikipedia

Sangria (; meaning "bloody") is a wine punch typical of Spain. It normally consists of: *a light, dry, young, acidic, unoaked, fruit forward red wine, usually from the province of Rioja in Spain and of the Tempranillo or Grenache varieties; other reds that work well include French wines such as Gamay or Beaujolais, and Italian wines such as Grignolino, Bardolino, Dolcetto, Freisa, or Lambrusco. *chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple; occasionally melon, grape, or mango) *a sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectar *a small amount of added brandy, triple sec, or other spirits *and ice and carbonated soda, in some recipes

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