Prep 25 mins
Cook 24 hrs
Ever since I was legal (haha) my practice has been to have a bit of sherry before bed. It's good for my blood, you know. But if the mood hits me earlier in the evening, a fruity glass of homemade Sangria can hit the spot. Bottled Real or Yago from the store are ok in a pinch, but there's truly nothing like having Sangria you throw together yourself with a bunch of fruit. Enjoy!!....oh and invite me over. I'll bring my own glass.
- Choose a red wine - I prefer using a Merlot and if I have an extra dollar I might throw in an equal part Cabernet Sauvignon. If not, I use the Merlot alone. Don't spend a lot of money on a vintage wine! Usually something in the $7-$10 range is just fine. Put the wine into a container, add the sugar until it's sweet enough to your own taste. Make sure the container is not filled to the top.
- Choose your fruit(s). Wash, slice and remove seeds. You do not have to remove skin or rinds unless you want to. Make slices fairly thin so the wine can permeate the flesh completely. I prefer using a combination of apples and oranges. If the purse strings allow, I might even add to that pears, blackberries or raspberries. The point is -- fruit it up real good. Don't rule out anything -- pineapples, strawberries -- whatever floats your boat. Add all the fruit to the container of wine.
- Put the lid on your container or cover with plastic wrap and put it in the fridge. No messing with it! Let it stay in there at least a day or two.
- Serve chilled. When the Sangria is all gone, you've got the luscious fruit left! Indulge! You can also dump it on some ice cream or on some Saralee pound cake -- yum! Oh and by the way, if you like a fizzy Sangria, add ginger ale or Seven-Up to your glass.
- If you don't want a high alcohol concentration, you can water it down with ice cubes. If you want the whole enchilada, though, add a smidgeon of cognac, rum or Grand Marnier.
I told my husband that I ONLY run when it's Last Call for Alcohol.