Last Night's Sangria

Sangría is a wine punch typically from Spain and Portugal. The word sangría comes from the Spanish sangre meaning blood ("sangue" in Portuguese).

It typically consists of:
*Red Wine
*Chopped or sliced fruit
*A sweetener such as honey or orange juice,
*A small amount of added brandy, triple sec, or other spirits

You control how much smooth, sweet, or powerful this drink can be. Keep in mind that the red wine is the dominate flavor and component. The fruit juice you choose is the lesser aspect of the base. The fruit is what makes the distinct flavor and alters the juice. The spirit is what breaks down the fruit and also adds the “kick” taken away from the wine by adding the fruit. Lastly, the sugar or honey sweetens the drink (if necessary).

Here is the recipe I made for the April 16, 2008 Cooking Class - Hors d'oeuvres:

(My amatuer photography of the actual sangria I made on Wednesday)

Burgendy Red Wine (or a Pinot Noir)
* Any brand V.S “(Very Special" or 3-Star, aged at least 3 years in wood). Brandy
* Cut Granny Smith and Yellow Delicious Apples
* A small amount of punctured cherries and a small amount of cherry juice
* A light apple juice
* A small amount of Orange Juice
* Sugar to sweeten (as needed)
* Ginger Ale to cut either the sweetness or the liquor taste (as needed)
* Add all these components together in a sealed container for 3 days. This will break down the fruit.

* Garnish with freshly cut fruit (apples or oranges) and pour over ice.

Sangria recipes are all about trail and error. There is no right or wrong way to make this punch. I’ve had success with this recipe and I hope you do too!