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Old 05-16-2006, 03:37 PM   #11
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Regarding Rachel Ray's recipe, from what I've seen, sangria should have more fruit in it besides just oranges. That looks like a bare budget sangria.
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Old 05-16-2006, 03:56 PM   #12
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Quote:
Originally Posted by mudbug
Jenny, I remember you posting about sangria last summer. I'm not a big fan of sweet drinks, but maybe this summer is the time to branch out and 'speriment a little while we are at the beach.

What do you recommend serving/eating with sangria?

I got addicted .... bought 2 cases of $2 red wine and made it all the time, as above. You can limit the amount of added sugar to make it less sweet.

Tapas are wonderful with it, but I drink and serve it with just about anything, especially anything made on the grill.

I have made sangria at least a half dozen times already this spring, most recently with white wine, lime, lemon, orange and grapefruit. I had also run out of brandy, which made it a wine cooler, I suppose and not sangria, but it tasted very nice.
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Old 05-16-2006, 04:00 PM   #13
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Oh, is the brandy key to authentic sangria?
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Old 05-16-2006, 05:16 PM   #14
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Brandy is included in most sangria recipes. Some sub Cointreau (which I don't usually use, though I did one day when out of brandy).

Without that, IMO, you have made a wine cooler (wine plus fizzy water) with fruit in it.
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Old 05-16-2006, 05:19 PM   #15
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gotcha. I always trust your advice, even tho I usually think of brandy as something that need to be consumed neat on a cold winter night.
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Old 05-16-2006, 05:32 PM   #16
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Maybe sangria was invented by the Brandy manufacturers to encourage year-round consumption??
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Old 05-17-2006, 11:20 AM   #17
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ooh, found one here http://www.sicilianculture.com/food/sangria.htm

Quote:
By the Pitcher
Half a bottle of wine, pour over 1/4 pitcher of ice, add cup of seltzer, squeeze in 2 oranges, quartered, add to the pitcher, add about 3 ounces of brandy, juice of half or quater of lemon, 1/4 of lime, triple sec optional.
Sounds yummy - I am SOOOO gonna try this
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Old 05-17-2006, 02:39 PM   #18
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I use two parts red wine, one part cranberry juice, one part diet 7up. I'm usually serving this on very hot summer days, so do not make mine as heavily alcoholic as is traditional. Then I pour into large clear glass pitchers, and instead of ice cubes I toss in frozen blackberries, raspberries and blueberries.

I often make a white version (replacing the cranberry juice with white grape juice). Frozen green grapes for the ice.

Both versions get slices of mixed citrus.

A pitcher of each makes for a pretty table.
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Old 08-09-2007, 10:17 AM   #19
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Question

Quote:
Originally Posted by jennyema
I pour a bottle of fruity red wine into a pitcher. I add some fresh squeezed lime, lemon and oraneg and some cut up lime, lemon, orange, apples and cherries (if I can get them). I add a cup of good brandy. Then 1/2 liter of club soda or dry orange soda (you can add more). Then sugar to taste (start with maybe 1/4 cup). Let it sit in the fridge for at least 2 hours before serving.
I'm not a wine drinker... but LOVE the sangrias I've tried in restaurants.

So what are some examples of a fruity red wine? Also a good brandy?

I'm definitely making this for a dinner party on Saturday.

Thanks so much!!!
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Old 08-09-2007, 04:01 PM   #20
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Quote:
Originally Posted by spryte
I'm not a wine drinker... but LOVE the sangrias I've tried in restaurants.

So what are some examples of a fruity red wine? Also a good brandy?
This page describes some fruity red wines: Wine Lovers' Page / April on Wine

re: good brandy, like anything else, what's good to me may not be good to you But this page - Cook's Thesaurus: Brandies - describes brandies in general, which should help you narrow it down.

I like to put one entire sliced orange, lemon and lime in my sangria, along with the other ingredients, and let it sit in the fridge overnight before adding the soda water. And because I like pink wine, that's what's in my sangria
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