Cooking Lesson #32— Barcelona Red Sangria

How you doin’? As businesses are starting to open up we are beginning to feel a little better about things. So, while it may not yet be time to celebrate with a bottle of Dom P Champagne, we can still enjoy a nice chilled glass of Sangria for Happy Hour.
 
The origins of Sangria are from Spain—it is an enhanced alcohol-wine punch. Sangria traditionally consists of an inexpensive red wine and fresh fruit, often with other spirits. Sangria is one of the most popular drinks in Spanish cuisine. It is commonly served in bars, restaurants, chiringuitos and at festivities throughout Spain.
 
Traditionally, Barcelona Sangria is simple to make with a minimal amount of fresh ingredients. It is the perfect fruity summer beverage that's adaptable and delicious!
 
Prep time:  10 Minutes
Yield:  4 servings
 Store:  48 Hours
 
Ingredients
1/2 medium tart apple, cored, skin on, chopped in 1-inch cubes
1/2 medium orange, rind on, sliced into rounds, large seeds removed, plus more for garnish
3 tablespoons granulated sugar
3/4 cup orange juice plus more to taste
1/3 cup brandy, plus more to taste
750 ml bottle dry Spanish red wine (Tempranillo if available)
1 cup ice to chill
Mint sprigs
 
Options: I like to use what’s leftover in my produce drawer to make Sangaria—I sometimes add a sliced lemon or lime or both. I also like to add fresh chopped plums and peaches to the glass and then pour the Sangria over. The peaches and plums really add another level of flavor.
 
Directions

1. Add the apples, oranges and sugar to a large pitcher and muddle with a long-handled muddler or wooden spoon for 45 seconds.
2. Add orange juice and brandy and muddle again to combine for 30 seconds.
3. Add red wine and stir to incorporate, then taste and adjust flavor as needed. You’ll want to add a little more wine, brandy or sugar to your taste,
4. Add ice and stir once more to chill. Serve over with or without ice.
5. Garnish with orange, lime or lemon citrus wheels.
6. Store leftovers covered in the refrigerator for up to 48 hours, though it’s best when fresh.

ChefSecret: 

• Use any light Spanish wine like a young Tempranillo… a full-bodied and spicy and is typically aged less than a year. Because these wines are not aged long, they are spicy, fleshy and tart—perfect for Sangria. 
• If you don’t have Spanish wine on hand, a Pinot Noir or a Merlot can be substituted.
  

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