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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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This is my sixth attempt at re-creating a sangria my friends and I enjoyed at a Pennsylvania inn. We all agree it's as good asif not better thanthe one we remember!Pam Mele, Franklin, New Jersey Ingredients:
3/4 cup sugar |
3/4 cup water |
1/2 vanilla bean, split |
sangria: |
1 package (12 ounces) frozen unsweetened strawberries |
2 medium peaches, peeled and sliced |
2 medium kiwifruit, peeled and sliced |
1 can (11 ounces) mandarin oranges, undrained |
1 jar (10 ounces) maraschino cherries, undrained |
1 can (8 ounces) unsweetened pineapple chunks, undrained |
1 medium orange, thinly sliced |
1 medium lime, thinly sliced |
1 medium lemon, thinly sliced |
2 bottles (750 milliliters each) dry red wine |
2 cups orange juice |
2/3 cup orange liqueur |
2/3 cup cognac or brandy |
1/4 cup lemon juice |
3 tablespoons lime juice |
1 bottle (1 liter) carbonated water, chilled |
Directions:
1. In a small saucepan, combine the sugar, water and vanilla. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. Discard vanilla bean.
2. Divide the fruits between two large pitchers. Add the wine, orange juice, liqueur, Cognac, lemon juice, lime juice and vanilla mixture. Refrigerate for at least 4 hours. Just before serving, stir in carbonated water. Yield: 32 servings (6 quarts).
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