Fruit Marinated In Sangria Food

FRUITY SANGRIA

Steps:

• In a pitcher, combine the first five ingredients. Cover and refrigerate until chilled. Just before serving, stir in soda and fruit.

FRESH FRUIT SANGRIA

Steps:

• In a pitcher, combine the red wine, brandy, pomegranate juice, pomegranate seeds, apple, orange and pear. Stir, and refrigerate for at least 4 hours or up to overnight.
• To serve, pour into glasses with a little of the fruit, and top off with soda.

FRUIT MARINATED IN SANGRIA

Steps:

• Whisk together the wine, orange juice, lemon juice and sugar in a small bowl. Place the fruit in a glass bowl and pour the wine mixture on top. Toss gently. Cover and refrigerate for 2 hours. Using a slotted spoon transfer fruit to large glass goblets. Drizzle with desired amount of marinating liquid. Garnish glass rims with lemon and tangerine slices.

FRUIT COCKTAIL, SANGRIA STYLE

Steps:

• Add red wine in a pot over low heat, add cloves, sugar, to taste, and cinnamon. Bring to a simmer and cook just until all of the sugar is dissolved. Remove from the heat and chill the wine.
• In large martini glass, place the diced mixed fruits, then pour red wine to 3/4 of the glass. Add whipped cream over the fruits and sprinkle cocoa powder.

SANGRIA CHICKEN

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.
• Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes. Remove from heat and stir in lemon juice to taste.
• Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.

TRADITIONAL SANGRIA

Steps:

• In a large pitcher add the fresh fruit and Bonny Doon Framboise.
• Put a lid on the jar and shake it around to coat the fruit.
• Add the wine, rum, Cointeau, Grand Marnier, orange juice, and pineapple juice.
• Stir to combine and store covered for at least two to three days to allow flavors to combine.
• Serve the Sangria over ice in large wine glasses.
• Fill serving glass half full with ice.
• Add enough sangria mixture to fill about 3/4 full.
• Add a few slices of the marinated fruit along with some fresh berries.
• Top with either club soda, 7-up, or sparkling water (depending on your preference).
• Garnish each glass with a mint sprig and serve over and over and over.

FRUITY SANGRIA

Steps:

• Mix acai-pomegranate juice, blueberry-pomegranate juice, orange juice, white sugar, spiced rum, coconut-flavored rum, white wine together in a pitcher; add mixed berries and raspberries. Chill for 8 hours to overnight.