Hot Sangria Food

HOT SPICED SANGRIA

Steps:

• Combine all ingredients in a slow cooker. Put setting on HIGH for 1 hour. Reduce to warm to hold temperature. Ladle into glasses from slow cooker. Be sure to include some fruit in the glasses. Garnish with orange peel.
• Combine the sugar, water and zest in a saucepan. Bring to a boil, reduce to a simmer. Stirring occasionally, simmer for 5 minutes or until sugar is dissolved.

HOT SPICED SANGRIA

Steps:

• Combine 2 bottles each red wine and white wine, 1 cup brandy, 1 sliced orange, 2 cups each frozen cherries and frozen peaches, 2 cinnamon sticks and 1 cup simple syrup in a large slow cooker. (To make simple syrup, simmer 1 cup each sugar and water, stirring until dissolved.) Cover and cook on high for 1 hour, then keep warm on low until ready to serve. Ladle into glasses.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

CLASSIC SPANISH SANGRIA

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

THE BEST SANGRIA

Steps:

• Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
• Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
• Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

HOTTIE SANGRIA

Steps:

• Combine all ingredients in a slow cooker. Cook on high setting for 1 hour. Reduce to warm to hold temperature.
• Place a cinnamon stick in each glass and ladle warm sangria into glasses. Be sure to include some fruit in the glasses.
• *Cook's note: To make simple syrup, combine 1/2 cup sugar with 1/2 cup water in a saucepan. Bring to a boil; reduce to a simmer. Stirring occasionally, simmer for 5 minutes or until sugar is dissolved.

HOT SANGRIA

Steps:

• In a medium saucepan, combine sugar, juice, and 1/2 cup water.
• Simmer, stirring 5 minutes.
• Stir in wine, liqueur, & fruit slices.
• Heat over medium heat, stirring until hot. Discard fruit wedges pour into 4 heated mugs.

HOT SANGRIA

Steps:

• In a saucepan, combine the sugar, the juice, and 1/2 cup water, and simmer the mixture, stirring for 5 minutes. Stir in the wine, the liqueur, the lemon slices, and the orange slices and heat the mixture over moderate heat, stirring until it is hot. Discard the lemon and orange slices and divide the mixture among 4 heated mugs.

TEXAS PETEANDREG; HOTTER HOT SANGRIA

Steps:

• 1. Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest. 2. Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill. 3. While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well. 4. Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve. 5. Serve the sangria chilled in a 2 oz. shot glass. Mix 2 parts Sangria base to 1 part club soda and serve immediately. Sangria can be served in a shot glass and well chilled or over ice in a glass like traditional Sangria.

HOTTER HOT SANGRIA

Steps:

• Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest.
• Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill.
• While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well.
• Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve.
• Serve the sangria chilled. Mix 2 parts sangria base to 1 part club soda and serve immediately.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

HOT CRANBERRY SANGRIA

Steps:

• Heat all ingredients in a saucepan on medium low heat, stirring occasionally, until sugar is dissolved.
• When liquid is hot but not boiling, remove from heat.
• Let sit 5 minutes, then strain through a fine sieve, reserving fruit.
• Pour liquid into mugs or heat resistant glasses, adding reserved fruit for garnish.
• (Filled with fruit and infused with warm spices, this drink is just as comforting served without the red wine).

SUMMER SANGRIA & CLASSIC SANGRIA

Steps:

• Summer Sangria.
• In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
• Cover and refrigerate for 2 1/2 hours.
• When ready to serve slowly stir in club soda to taste.
• Add all the fruit and ice cubes and ENJOY.
• Classic Sangria.
• In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
• Cover and refrigerate for 1 1/2 hours.
• Before serving add club soda and ice, taste and adjust sugar or soda as preferred.