Fiore has again shared a great recipe for Sangria. We hope you enjoy.
BLACKBERRY GINGER HOLIDAY SANGRIA
SIMPLE SYRUP
1 cup water
1 cup sugar
4 star anise pods
1/2 tsp black peppercorns
1/2 tsp whole cloves
Two 3-inch cinnamon sticks
1-inch slice of fresh ginger
1 cup FIORE Blackberry Ginger Balsamic Vinegar
SANGRIA
One 750-ml bottle dry red wine (Grenache, Syrah or Cabernet Sauvignon)
1 cup fresh apple cider
1/2 cup dark rum
1/4 cup brandy
1/4 cup Cointreau or Triple Sec
1 1/2 cups club soda
2 navel oranges-sliced
1 lime-sliced
1 Granny Smith apple-halved, cored and cut into large dice
1 Bartlett pear-halved, cored and cut into large dice
Ice cubes
FOR THE SIMPLE SYRUP –
In a small saucepan, combine the water, sugar, star anise, peppercorns, Balsamic Vinegar, cloves, cinnamon sticks and ginger. Bring to simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the syrup cool, then strain into a glass jar.
FOR THE SANGRIA:
Pour the red wine into a 3-quart pitcher. Stir in the apple cider, rum, brandy, Cointreau, club soda and 1/4 cup of the simple syrup (add more syrup if you prefer a sweeter sangria). Add the sliced oranges, lime, apple and pear and refrigerate overnight. Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit.
(TO MAKE AHEAD – The sangria can be refrigerated for up to 4 days. The simple syrup can be refrigerated for up to 2 weeks.)
Enjoy!
Nancy O’Brien
FIORE Artisan Olive Oils & Vinegars
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
