Winter Sangria
Photo: Ellen Silverman; Styling: Toni Brogan
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Outstanding
For the best flavor, let the sangria chill overnight. If you can't find satsumas, use tangerines instead.
Yield: 10 servings (serving size: about 2/3 cup)
Ingredients
- 1 cup fresh satsuma orange juice (about 4 satsumas)
- 1 cup satsuma orange sections (about 2 satsumas)
- 1/3 cup Triple Sec (orange-flavored liqueur)
- 1/4 cup sugar
- 2 whole cloves
- 1 cinnamon stick
- 1 lemon, cut into 8 wedges
- 1 lime, cut into 8 wedges
- 1 (750-milliliter) bottle fruity red wine
Preparation
1. Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight.
Nutritional Information
- Calories:
- 137
- Fat:
- 0.1g (sat 0.0g,mono 0.0g,poly 0.1g)
- Protein:
- 0.3g
- Carbohydrate:
- 17g
- Fiber:
- 0.8g
- Cholesterol:
- 0.0mg
- Iron:
- 0.4mg
- Sodium:
- 4mg
- Calcium:
- 20mg
Member Ratings and Reviews
I made this as a gift for my mom for Christmas. It was very good and perfect for the holiday. I had to use Navel oranges because the store didn't even know what satsuma was, and I added diced Bartlett pears into the mix. I used 1/3 less sugar apple juice instead of satsuma oj. I did make a second batch, and omitted the sugar-- it is VERY sweet on its own after it sits for a night. I used a sweet blushing wine for the first, and a medium body red for the second. Use the red if you don't want crazy sweet sangria. Overall, the cinnamon and cloves are yummy, and looked so festive in clear bottles I bought.12/31/09
Made this for a holiday gathering last night and it disappeared fast! I put it together the night before. I used tangerines since my grocery store didn't have satsumas. Following the previous tip, I used simple syrup instead of sugar, and I'm glad I did--I think it would have been difficult to get all the sugar to dissolve. This was tasty and delicious--will definitely make again!12/20/09
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