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Martha's Sangria

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Beverage
Recipe Preparation Level: easy
    Sangria combines red or white wine, brandy or cognac, orange juice, and fresh seasonal fruits into a chilled punch that is perfect for the summer months. The drink originated in Spain and takes its name from the word sangre, which means “blood.” It should be served as cold as possible. Before the wine and fruit are mixed, the fruits should be macerated in sugar and a little brandy, Cointreau or Grand Marnier. Avoid highly acidic fruits such as pineapple, because they detract from the flavor instead of enhancing it.

    Serves 6 to 8

    Change the fresh fruit according to the season.

    1 ripe peach, pitted and sliced
    1 red apricot, pitted and sliced
    5 strawberries, sliced in thirds
    1 seedless orange, sliced in rounds
    Pinch of granulated sugar
    1/4 cup brandy, Grand Marnier or Cointreau
    1 bottle dry red or white wine, such as Spanish rioja or Bordeaux
    2 tablespoons superfine sugar
    2 cups freshly squeezed orange juice

    Macerate the fruits in granulated sugar and 1/4 cup brandy, Grand Marnier or Cointreau. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve.

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