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CranialCrusader
12-24-2003, 15:31
My mother wants to make this abomination for her and her guests tomorrow for Christmas dinner. She wants me to use the power of the internet to find a sangria recipe… yech…

Any help would be GREATLY appreciated.

Thanks,
CranialCrusader

ExxoticOne
12-24-2003, 15:56
White or red?

ExxoticOne
12-24-2003, 16:00
Here is a "safe" middle of the road one...not a traditional "Spanish" sangria..,

2 gallons Zinfandel
1 cup brandy
1/2 cup Cointreau
2 quarts orange juice
2 cups lemon juice (real not the bottled stuff)
1 cup superfine sugar (found in the baking isle)
12 to 16 ice cubes (I prefer crushed ice)
2 quarts chilled club soda
3 oranges, thinly sliced
3 lemons, thinly sliced

Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices.

CranialCrusader
12-24-2003, 18:06
I'm sorry I didn't get back to this sooner.

She wants red I think...

Thanks!

CranialCrusader

lethal tupperwa
12-24-2003, 18:23
or go to food tv.com click on the wine and drink tab type in sangria in the search box for about 20 others.





Home > Recipes

Sunset Sangria
Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Lifesaver Menus For Busy Lifestyles

Recipe Summary
Prep Time: 15 minutes Yield: 8 glasses sangria


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3 tablespoons sugar
3 tablespoons (3 splashes) spiced dark rum
3 tablespoons orange liqueur
1 navel orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe plums, cut into wedges
2 cinnamon sticks
1 bottle Rioja
Sparkling soda water, for topping off glasses of sangria at table

Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets and pour over spiced wine. Top glasses of sangria off with a splash of soda water




Home > Recipes

Sangria
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets Episode: Paella Fiesta

Recipe Summary
Prep Time: 20 minutes Yield: 6 cups


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1 orange, sliced thin
1 lemon, sliced thin
2 tablespoons superfine granulated sugar, or to taste
1 bottle chilled dry red wine
1/2 cup cognac
1/4 cup orange liqueur, such as Grand Marnier or Cointreau
2 tablespoons orange juice
1 cup chilled seltzer or club soda
Ice cubes

In a bowl, muddle the orange and lemon slices with the sugar with a wooden spoon. Add the red wine, cognac, orange liqueur, and orange juice. Stir until sugar is dissolved. Transfer to a punch bowl, chill until ready to serve and then stir in seltzer and add ice cubes.



Home > Recipes

Red Sangria
Recipe courtesy Bobby Flay
Show: Hot Off the Grill with Bobby Flay Episode: Block Party Grilling

Recipe Summary
Prep Time: 2 hours 30 minutes Cook Time: 5 minutes


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3/4 cup simple syrup, equal parts sugar and water
2 bottles red wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup orange juice
2 oranges, sliced into thin round
2 green apples, cored and sliced thin
2 lemons, sliced into thin rounds

Boil water + pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or
up to 2 days. Serve over ice.



Home > Recipes

Sangria
Recipe courtesy Emeril Lagasse, 2003
Show: The Essence of Emeril Episode: Easy Entertaining/Gourmet Picnic

Recipe Summary
Prep Time: 5 minutes Cook Time: 3 minutes
Inactive Prep Time: 2 hours 15 minutes Yield: 8 servings


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1/2 cup sugar
1/4 cup water
1 large lemon
1 large orange
1 small apple, cored and thinly sliced
1 (750 ml.) bottle dry red wine (recommended: Rioja)
1/2 cup Grand Marnier

Combine the sugar and water in a small saucepan over medium heat and cook, stirring until sugar dissolves. Remove from heat and allow to cool. Thinly slice 1/2 of the lemon and 1/2 of the orange. Combine in large pitcher. Juice the other halves of the lemon and orange and add juice and rinds to the pitcher. Add the apple, wine, Grand Marnier and chilled syrup to the pitcher and stir until well mixed. Refrigerate until thoroughly chilled, about 2 hours. Serve straight up or on the rocks.