Hotter 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 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).

RED SANGRIA

Steps:

• Mix the wine, brandy, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the oranges and apples.
• Refrigerate at least 1 hour and up to 1 day.
• Add the seltzer just before serving.

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 PETE® 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 in a 2 oz. shot glass. Mix 2 parts sangria base to 1 part club soda and serve immediately.

RAINBOW SANGRIA

Steps:

• Combine the sangria base ingredients in a pitcher and chill until very cold.
• To serve, layer the fruits in the prescribed order. Gently fill with sangria and serve.
• TIP: Fruit quantities will vary depending on the glass, so do not take as gospel.