Blood Orange Sangría

Becky Luigart-Stayner

Any good-quality, fruity red wine works well in this cold sipper; a combination of pinot noir and Beaujolais is particularly good. The vermilion flesh of blood oranges (which come into season in December) is lovely. But if they're not available, substitute navel oranges.

Yield: 16 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 20.5g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 7mg
  • Calcium: 23mg

Ingredients

  • 2 cups sliced strawberries
  • 2 cups apple juice
  • 2/3 cup Triple Sec (orange-flavored liqueur)
  • 1/2 cup sugar
  • 4 whole cloves
  • 3 seedless blood oranges, each cut into 16 wedges
  • 2 (750-milliliter) bottles fruity red wine
  • 2 (3-inch) cinnamon sticks
  • 1 lemon, cut into 8 wedges
  • 1 lime, cut into 8 wedges

Preparation

  1. Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangría into individual glasses, including the fruit.
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