We have shared recipes for other sangrias here and here on the blog, and they were both made with white wine. This winter sangria is made with red wine, and with the addition of various fruits, it definitely has a more robust and wintertime flavor. We entertained some friends a few weeks ago with a “pilgrim meal.” One couple did the El Camino de Santiago last year, we did it this year, and the third couple is doing it next year. The menu I served was based on the foods that we ate as part of our evening meals while on our hike. You can read about it here. We started the evening with this sangria served with melons wrapped in prosciutto. This was a common appetizer on the trail. The main course began with a pilgrim salad, which was the same in every place we ate one while in Spain. It was made up of lettuce, shredded carrots, canned corn, hard boiled eggs, tomatoes, onions, and canned tuna. For the dressing, they brought a bottle of olive oil and a bottle of vinegar. (I made a nice balsamic vinegar to go with our salads and skipped the canned tuna.) The pilgrim meals’ main course was plain meat, chicken or fish and potatoes, usually in the form of soggy french fries. So, I served marinated salmon, potatoes au gratin, and peas for the main course. Our dessert was delicious Spanish almond cake (recipe coming soon) served with ice cream. It’s also called Camino cake because it is served on the trail, often with breakfast.
Ingredients
- 1 bottle red wine
- 1/2 cup bourbon
- 1/4 cup orange Triple Sec
- 1/4 cup brandy
- 1 apple
- 1 peach
- 1 orange
- 1/2 lemon, sliced
- 2 cups orange juice
- 1/2 cup sugar
- Sparkling water (optional)
Instructions
- Add all ingredients, except sparkling water to a pitcher, and stir to dissolve sugar. Refrigerate at least two hours before serving to let flavors blend. Can be served like this or sparkling water can be added to taste to "lighten the load."
- Serve over ice.
Enjoy this winter sangria now or Pin it for a nice cocktail to serve over the holidays. It will pair perfectly with this tarte au soleil or a charcuterie board like this one.
Take care.
Janette:
We missed you at the LPG meeting Tuesday but know you were living the life in Paris! I served a similar recipe to this at the meeting! In searching recipes, one said that the authentic Spanish sangria had a stick of cinnamon added, which I did. I used green apple, sliced lemon and sectioned orange pieces. I didn’t know bourbon could be used, or I would have!! But, I used the brandy and Grand Mariner plus toned it down with a little orange flavored Pellegrino instead of the sparkling wine. Didn’t want anyone too tipsy!!
Hope to see you soon!!
I hated to miss that meeting, Carolyn. We will have to get together for lunch!