Sangria

I love sangria...and I have played around with a lot of different recipes trying to get it just right.  I don't think I've ever had sangria that I didn't like, but some are definitely better than others.

Finally, I found the perfect recipe for sangria-the quintessential recipe that makes sangria be what it should-slightly sweet but not overpoweringly so, a little bit on the fruity side but still with a strong flavor of wine.  This recipe initially caught my eye for two reasons-1. It's from Cook's Illustrated, and pretty much anything from them is perfect and 2. It does not have brandy in it.  Matt and I are not brandy drinkers and other than making sangria, I don't know what else I'd use it for so I couldn't justify buying a bottle. The only change I made to the recipe was adding a chopped up green apple-I love eating the sangria-soaked fruit!

As I am not much of a beer drinker, I love making sangria for tailgating events and really for any outdoor (or indoor!) get together...it's easy to transport and perfect to drink on a hot day!

Here we are at a concert this summer (after I had some of this yummy sangria of course!)

Sangria

2 large oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
1 green apple, washed and sliced
1/4 cup sugar
1/4 cup Triple Sec
1 (750 ml.) bottle inexpensive, medium-bodied red wine

Add the orange slices, lemon and sugar to a large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not completely crushed, and sugar dissolves, about 1 minute. Stir in apple slices, juice from the orancge, Triple Sec and wine; refrigerate for at least 2 hours.

Before serving, add a few ice cubes and stir to distribute settled fruit and pulp.

Source: Cook's Illustrated