Sangria, a Spanish wine punch, is a festive crowd pleaser. Basically it is fruited wine, chilled and served with or without sparkling water, as well as with or without ice. Here is a basic recipe, classic Spanish. But just as the Spanish have done for centuries, you can play with it all you want. Invent your own! Be a mixologist! Switch out the base wine. Try a semi sweet or sweet wine; try a white, or even a rosé. Add different fresh fruits as the summer season progresses, like strawberries, raspberries, black cherries, peaches, diced watermelon, or grapes. Substitute rum, or triple sec, or Cointreau, kirsch, or your favorite liqueur or flavoring syrup for the traditional Spanish brandy. Just before serving, add spritz by topping off the glass with grapefruit soda, Spanish Cava, or tonic.
- 1 medium apple cored, skin on, cut into thin slices
- 1 medium orange with rind on, cut into small thin slices + one orange cut into wedges for garnish
- 4 TBS demerara or brown sugar
- 1 ½ C fresh squeezed orange juice
- ½ C brandy
- Two 750 ml bottles of dry Spanish red wine La Camina Tempranillo or Las Valles Red Blend are delicious and under $10 affordable!
- 1 C ice, per serving to chill
- 1 bottle of chilled club soda
- Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon
- Add brandy and muddle again
- Add orange juice and red wine and stir to mix.
- Fill glasses with ice and pour in sangria, leaving about 1 ½ inches at top to add soda water. Garnish with orange segments
- Store any leftovers covered in the refrigerator for up to 24 hours
OR, you can follow my working girl lead and stop at your local Forest Hills on the way home to pick up a delicious bottled or canned Sangria. Grab an orange, too, in case you want to doctor it up with fresh fruit. Try Pulpoloco or Begonia, or Real, all great brands from Spain where Sangria is a way of life.
Serve Easy Tapas Snacks with Sangria
Because Sangria is light, refreshing, fruity, and chilled, it goes well with spicy foods, grilled, and salty foods. Do finger food! Do as much make-ahead as you can! Enjoy your own party!
Chips and Salsa
- Combine 1 C. finely diced pineapple with ½ C each finely diced sweet green pepper, seeded tomato, and red onion; 2 TBS finely chopped fresh cilantro, 2 tsp finely diced seeded jalapeño, 2 TBS fresh squeezed lime juice. Refrigerate until serving
- Serve with really good tortilla chips.
Spanish Marinated Olives
- In a bowl, stir together 2 cups mixed Kalamata and green olives with pits, ¼ C extra virgin olive oil, 3 cloves coarsely chopped garlic, 1 TBS zested orange peel (just the orange part!), 1 tsp red pepper flakes, 1 tsp chopped fresh rosemary, 1 tsp smoke Spanish paprika.
- Store in a close container in the fridge for up to a week.
Spicy Toasted Almonds
- In a bowl, stir together 1 lb. whole raw almonds with skins on, 3 TBS good extra virgin olive oil, 2 tsp each ground cinnamon, smoked Spanish paprika, kosher or coarsely ground salt. (I love that pink salt, now available in most spice sections of your local market.).
- Spread the almonds in one layer on parchment paper lined cookie sheet and roast in the oven at 375 degrees for 15 minutes. Stir and respread for another 10, checking frequently to make sure the almonds are not burning. You want them toasty brown all the way through.
- Allow nuts to cool thoroughly before putting in jars and sealing to store for up to a week.
Skewered Grill Garlicky Shrimp
- Thaw 2 lbs. of frozen, headless, shell-on large-jumbo shrimp (21-25 a lb.) and marinate for ½ hour in ½ C extra virgin olive oil infused with 4 cloves finely minced garlic, 1 tsp red pepper flakes, 1 tsp kosher salt, and 1 TBS Sherry vinegar.
- Thread the shrimp in their shells on the skewers, close but not quite touching and grill over charcoal about 1 ½ minutes a side, turning once.
- With a fork, slide shrimp into a serving bowl and serve immediately, with plenty of napkins
- Enjoy Spanish style, peeling while hot!
Pulled Pork Sliders
- Put a 4 lb. pork shoulder roast in your slow cooker with 1 TBS ground cumin, 2 tsps. kosher salt, 2 tsp dried Mexican oregano, ¼ C extra virgin olive oil, 1 diced medium onion, 5 cloves finely minced garlic, 1 chipotle pepper in adobe + 1 TBS adobe sauce, ½ C beer, ½ C orange juice, 1 2 inch strip of orange peel (just the orange part!)
- Cook pork on low for 8 hours, basting it with the juices occasionally if you are around.
- When pork is tender, pull the meat apart with 2 forks while hot. Refrigerate if making ahead. Return meat to slow cooker to reheat or to stay warm.
- Let guests assemble their own tacos, with 6” flour tortillas and a variety of garnishes: paper thin sliced radishes, thinly sliced romaine lettuce, diced tomatoes, diced red onions, diced green peppers, crumbled queso fresco, chopped fresh cilantro, and wedges of fresh lime to squeeze over the pulled pork taco.
About Roz: During her distinguished career, Roz has served a term as the Retail Representative on the MDA's Michigan Grape and Wine Industry Council and Continues to serve on their Promotion & Education and Competition Committees. In addition, she has served as a judge in various national and international wine competitions.
Working with D&W's wine stewards and SpartanNash's vendor partners, Roz tirelessly explores the vast world of wine, discovering the finest wines for every budget and every taste. And she loves to discuss food and wine with customers and colleagues. As a lifelong foodie, there is nothing else she'd rather be doing.