Friday, October 8, 2010

Fruit of the divine vines ...

Sangria isn't just a summer drink. With the selection of fall berries and fruit, sangria can take on a much more robust flavor that holds its own with heartier meals.

Living in a warm climate certainly has its advantages. Even in winter we drink iced beverages in Texas, so this sangria is perfectly balanced to be richly flavored and thirst-quenching. This isn't mead, girls and boys! It's a yummy departure from the banal.

Photo via Tokyo Terrace. Salud!

2 to 3 fresh figs and/or 1 cup dried figs
2 to 3 fresh plums, pitted, and/or 1 cup dried plums (prunes)
2 to 3 fresh apricots, pitted, and/or 1 cup dried apricots
1/4 cup molasses
1 750 ml. bottle light red wine, such as Pinot Noir or Gamay
1 750 ml. bottle sparkling apple cider or club soda, chilled
1 orange, peeled, if desired, and sliced

1. Halve, quarter, or slice fruit. In 3-quart glass container combine fruits and molasses; stir until well-combined. Slowly pour in red wine. Cover and chill 2 to 24 hours.

2. To serve, add sparkling cider and orange. Stir gently with spoon. Fill glasses with ice and ladle in sangria.

Makes 8 servings. Prep time is 15 minutes. Chill from 2 to 24 hours before serving.

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