Description
Full bodied, deep flavored sangria, perfect for transitioning from spring to fall/winter.
Ingredients
- FOR THE FRUIT:
- 6 whole Dried Figs (Calimyrna) Or Any Light Fig, Sliced
- 6 whole Dried Apricots, Cut Into Slivers
- ½ cups Raisins (Dark, Light, Or A Mix Of Both)
- ¼ cups Brandy (any Brand) To Cook Fruit
- 2 Tablespoons Honey
- FOR THE SANGRIA:
- 1 bottle (750ml Size) Rioja Or Merlot Red Wine
- ¼ cups Brandy
- ¼ cups Triple Sec
- ½ cups Peach Schnapps Or Peach Vodka
- 10 ounces, fluid Club Soda (optional)
Preparation
In a saucepan, stir together dried fruit, brandy, and honey. Cook over medium-low heat until simmering. Remove from heat; cool slightly.
To a container, add wine, brandy, triple sec, peach schnapps or peach vodka. Stir. Refrigerate up to 24 hours.
To serve, strain sangria into a pitcher. (If desired, fruits can be used as a garnish to add interest.) Add ice cubes and club soda; stir gently.
