Sangria Sauce
By: Anonymous
Published: Saturday, February 13, 2010 - 12:41pm

Ingredients




quart Dry red wine to ⅘ quart
ounce Cointreau
ounce Brandy
1 Orange sliced thin
1 Lemon sliced thin
Cornstarch as required

Preparation

1 Mix together red wine, Cointreau, and brandy. Add orange and lemon slices. Cover and chill for at least 24 hours. Heat and simmer, uncovered, for 15 minutes. Strain out fruit. Can be thickened with cornstarch as desired. This makes an unusual sauce for broiled or grilled meats.