I Know Nothing About Sangria,<\/b>
\nafter all, I’ve never even had any except for that which I have made. But, going by how readily this recipe was consumed and how throughly it was complimented at a recent party, I think that I should share the recipe again. <\/p>\n
Sangria<\/i>
\n1 bottle of wine (I use cheap cabernet)
\n2 oranges; 1 sliced, 1 juiced
\n1 lemon, sliced
\n1\/4 cup sugar
\n1\/4 cup triple sec (some recipes call for Grand Marnier but triple sec is way less expensive and tastes just as good)<\/p>\n
Put the sugar and citrus slices in a pitcher. Mash them around for 30 seconds or so or until the sugar is dissolved. Stir in the juice from the orange and the Triple Sec. Stir in the wine. Refrigerate. <\/p>\n
Some notes:
\n— Be sure to make this 2 hours ahead of time (up to 8 hours is good).
\n— At the party, what most people really liked that this sangria wasn’t too sweet. I think that is due to using a mild (cheap) cabernet instead of a merlot or something like that. I actually used a boxed wine from WalMart, believe it or not. And, since I was making it for a party, I quadrupled the recipe by doing the fruit mashing in a big bowl and then dividing the fruit mixture between 4 gallon-sized freezer bags which I then filled with the appropriate amounts of orange juice, triple sec and wine. I refrigerated the sangria in the bags. This made for easier transportation and transferring to serving containers once at the party location. So, that’s an idea for you, too.<\/p>\n
This is yummy. Make it soon!<\/p>\n","protected":false},"excerpt":{"rendered":"
I Know Nothing About Sangria, after all, I’ve never even had any except for that which I have made. But, going by how readily this recipe was consumed and how throughly it was complimented at a recent party, I think … Continue reading