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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Winter Sangria

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Winter Sangria Empty Winter Sangria

    Post by Lobo Wed 21 Dec 2016, 5:50 pm

    Winter Sangria Img10l
    Winter Sangria

    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 10
    Here, Ashley Rose Conway, creator of the blog Craft + Cocktails, shares her recipe for a wintery sangria that will make your kitchen smell wonderful when you’re preparing it for a holiday party.


    Ingredients:

    For the spiced simple syrup:


    • 1 cup (8 oz./250 g) sugar
    • 1/2 cup (1 1/2 oz./45 g) Williams Sonoma mulling spices

    • 3 oranges
    • 2 bottles (each 24 fl. oz./750 ml) red wine
    • 1 cup (8 fl. oz./250 ml) apple brandy
    • 1 apple, thinly sliced
    • 1 pear, thinly sliced
    • 6 star anise pods

    Directions:

    To make the spiced simple syrup, in a saucepan over high heat, combine the sugar and mulling spices with 1 cup (8 fl. oz./250 ml) water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool. Strain through a fine-mesh sieve into a jar and discard the solids. You will need 1 cup (8 fl. oz./250) of the spiced simple syrup for this recipe; refrigerate the rest for making more cocktails. The syrup will keep, covered, in the refrigerator for up to 3 weeks.

    To assemble the sangria, peel 2 of the oranges and break each into segments. Put the orange segments into a large bowl. Using a cocktail muddler, muddle the oranges, pressing to release their juice. Pour the wine over the muddled oranges and stir to combine. Strain the mixture into a large carafe or pitcher and discard the orange solids. Add the brandy and 1 cup (8 fl. oz./250 ml) of the spiced syrup and stir to combine. Cover and refrigerate for at least 4 hours, and preferably overnight. Cut the remaining orange into thin slices. Garnish the sangria with the orange, apple and pear slices and the star anise. Pour or ladle into glasses and serve. Serves 10.

    Recipe by Ashley Rose Conway, creator of Craft + Cocktails

      Current date/time is Thu 28 Mar 2024, 8:33 am