Winter Sangria

I love sangria. We served a red wine sangria at our wedding reception along with a spiked apple cider. It was all delicious, and I think a few of the guests (myself included) learned a valuable lesson: eating fruit that's been soaking in liquor overnight is a real choice you have to consider carefully before making it. Because it might taste good (it probably won't), but you also might mess up your night. And the next morning. In the case of this sangria, don't eat the fruit. That being said, I think sangria is a drink for all seasons!

It's pretty easy to find a yummy sangria recipe, so you might already have your own favorite. I like a peach white wine sangria I have from an old page of Gourmet during the summer. It's light and refreshing, with a splash of sparkling water.

During the winter, I crave something a little heavier. Something with a bit of warming brandy, that's not too sweet and just a little tart, to be drunk warm or cold. This sangria is pretty much perfect for just that craving.

Winter Sangria

The recipe makes a large enough batch for 4 people to enjoy at least two glasses each. It can be served over ice or just straight from the fridge. It'd even be good warmed a bit, but I think you'd want each serving to be smaller in that case. This sangria packs a punch. We used Cara Cara oranges and a Granny Smith apple, but I think you could just use your favorite variations. If you want, this would be lovely garnished with a blood orange slice and floating fruit inside. One word of caution: don't eat the fruit that's been floating in the sangria. It soaks up mostly the brandy flavor and does not make for a pleasant experience.

1.5 liter bottle of red wine, I prefer Cabernet Sauvignon 

1 cup Lillet Rouge

1/4 cup Triple Sec

1/4 cup brandy

1 cup orange juice

2 tablespoons agave nectar

2 oranges, sliced into rounds

1 apple, cored and sliced

Mix all the liquids in a pitcher. Whisk in the agave nectar, spend about 30 seconds at least so that you know it's broken up. Add the fruit slices and refrigerate at least 5 hours, 24 hours would probably be even better. If you want to serve with fruit floating in glasses, slice fresh fruit to use for that.