Spiced Red Sangria
I woke up this morning finally ready to hit the ground blogging again… as many of my followers continue to remind me that I haven’t posted so frequently lately. I wanted to share a recipe for homemade pop tarts – healthier with less sugar – but I can’t find my rolling pin anywhere! A victim of our move to Los Angeles, I believe, but problematic in this instance nonetheless. So instead, I’d like to toast to 2013 by offering up a great recipe for red sangria.
Sangria is a flavorful, spiced libation that’s great for parties (birthday or otherwise) and in colder months can be just the ticket. Plus, this recipe has those few special ingredients restaurants use to craft sangria that leave you ordering a second round.
The key to spicing up a fruity red wine like Zinfandel is to add a splash or two of brandy, or Grand Marnier, or both. While these spirits are not the cheap ones, you don’t need a lot, so a couple little mini bar bottles will do. Oh yes, and one more thing… Let the sangria sit! The longer the wine and the fruit and the kickers chill out in your fridge, the better the overall flavor and drinkability. Not that I foresee any trouble. Be thirsty my friends!
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