Blood Orange Sangría
Any good-quality, fruity red wine works well in this cold sipper; a combination of pinot noir and Beaujolais is particularly good. The vermilion flesh of blood oranges (which come into season in December) is lovely. But if they're not available, substitute navel oranges.
Yield: 16 servings (serving size: about 1 cup)
Ingredients
- 2 cups sliced strawberries
- 2 cups apple juice
- 2/3 cup Triple Sec (orange-flavored liqueur)
- 1/2 cup sugar
- 4 whole cloves
- 3 seedless blood oranges, each cut into 16 wedges
- 2 (750-milliliter) bottles fruity red wine
- 2 (3-inch) cinnamon sticks
- 1 lemon, cut into 8 wedges
- 1 lime, cut into 8 wedges
Preparation
Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangría into individual glasses, including the fruit.
Nutritional Information
- Calories:
- 157 (1% from fat)
- Fat:
- 0.1g (sat 0.0g,mono 0.0g,poly 0.1g)
- Protein:
- 0.6g
- Carbohydrate:
- 20.5g
- Fiber:
- 1.2g
- Cholesterol:
- 0.0mg
- Iron:
- 0.6mg
- Sodium:
- 7mg
- Calcium:
- 23mg
Member Ratings and Reviews
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This is a great sangria recipe! I followed it exactly as listed, and served it for a holiday party. It was very popular. I marinated the fruit for about 4-5 hours, instead of the 8 hours listed in the recipe and thought it was plenty flavored.01/01/10
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This is a very easy and nice Sangria for the winter. I used two inexpensive Cabernets and it was very good. Couldn't find Blood Oranges so I used regular Navels as suggested and it was still very good. Next time I will look closer for Blood Oranges and try it with them.01/03/09





