o.p.p. – ‘holiday’ sangria

this blog could not come at a better time for me… as just this past weekend i thought to myself  “hmmm… I’m going to make sangria one day this month” – and now i have no excuse! the blog this recipes hails from is a pretty damn good blog, so i’m trusting that this too is a pretty damn good recipe. (backstory: i made sangria 1x about 5 years ago… i must have i added a bit too much cinnamon because it was awful + chalky tasting. the experience scarred me from trying to concoct it again)

she calls this a ‘holiday sangria’ (the post is from december) – and with the Australian autumn in full force, this sounds exactly what ‘holiday’ food & bev in the U.S. mean to me = warm flavors. plus, it’s a 5 day ‘holiday’ weekend here in oz! (happy easter)

the recipe calls for:

1 bottle Zinfandel
1/3 Cup Cointreau
1/3 Cup Gran Marnier
1 Can Natural Ginger Ale
1/4 Cup Honey
1 Honeycrisp Apple
1 Large Orange
1 Fuyu Persimmon
1 Pear
2 inches of Peeled Ginger, in rough pieces
2 Sticks Cinnamon
Pinch of Ground Cinnamon
1 Tbsp Dried Cloves
Fresh Mint for Garnish

found @ the sprouted kitchen
what: holiday sangria
where: http://sproutedkitchen.com/?p=2220

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