Monday, May 1, 2006

Red Sangria

Related article: Thea Miller of Brennan's Market

“Just because I’m a wine buyer, don’t think that I sit around and drink expensive bottles of wine every night,” says Miller, who adapted this robust punch from a Food Network recipe for her thirtieth birthday celebration. “I like all different kinds of sangria, but this one in particular because it can be made with fruit that’s available year-round. Sometimes it’s fun to kick back with a big plate of paella or enchiladas and enjoy a glass.”

Red Sangria

3/4 cup water
3/4 cup sugar
2 bottles dry red wine*
3/4 cup brandy
1/2 cup triple sec
3/4 cup orange juice
2 oranges, sliced in thin rounds
2 green apples, cored and sliced thin
2 lemons, sliced in thin rounds

Boil water and pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate covered for at least two hours and up to two days. Serve over ice.

*Miller suggests any of these Brennan’s private label picks: Bootleg Reserve Mixed Red, Riverland Merlot, Monterey Coast Cabernet Sauvignon. Or, try a single 1.5 liter bottle of Brennan’s Cellars Cabernet Sauvignon.

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