blackberry sangria

We had a party this weekend.  Back in December we talked about wanting to have a party, but everyone already has enough holiday parties to go to (we probably had about one per week in the month of December), and so we figured–why not have a post holiday party?  It would be something fun to look forward to the month of January, where generally nothing is exciting.  But we could be.

In the true fashion of my family, we had too much food.  Although not entirely too much.  All of my stuffed mushrooms got eaten.  The chicken nugget tray was devoured.  And the spread of chips and dips and desserts that everyone else brought were well received.  I do have entirely too many cookies left over though.  And soft drinks that were barely touched and enough beers leftover in the fridge to last us a few months.  I’m thinking those drinks were left though because this sangria was so delicious.  There were only two measly little glasses of it left once everyone was gone, just enough for Gerrit and I to have one more glass in front of the fire before going to bed.

This is obviously a riff off of the beloved sangria of my favorite Italian chain restaurant.  The recipe was passed along to me from a friend, and although I hardly did a thing to it, Gerrit believes that it would benefit from some vodka (I’m not so sure about that though).

I could drink this stuff in gallons.  And out of any food item that I envy in a restaurant wishing I could make it in my own kitchen, this is perhaps the one I have wanted most.  When we go out to eat and order this sangria I have to close my eyes in ecstasy for the first few sips because oh my goodness it is that heavenly.  It has the deep flavors of blackberry and red wine, but with rich sweetness and a twist of citrus.

And besides the fact that you have to make your own blackberry syrup (unless you can find the stuff in stores) and you have to track down some Tuaca liquor (which it turns out is not a blackberry liquor but a citrus vanilla liquor), this stuff in simple to make.  And I promise promise promise you will never regret it.

Blackberry Sangria
passed to me from a friend, and found on food.com

Prep Time: 5 minutes
Cook Time: 10 minutes
Wait Time: 2 hours

2 cups blackberries
1 1/2 cups granulated sugar
1 cup water
1 1/2 liters sweet Italian red wine (Bisanzio, or any other kind)
1 1/2 liters cranberry juice (not cocktail)*
6 oz. Tuaca liquor
1 orange
1 lemon

1. In a small saucepan, combine blackberries, sugar, and water.  Stir together and bring to a boil.  Then lower the heat and let simmer for about five minutes.  Strain into a glass measuring cup (you should have about 14 oz.).
2. In a large (very very large) pitcher combine the red wine, cranberry juice, liquor, and the syrup you just made.  Stir together.
3. Slice the orange and lemon and gently stir into the drink.
4. Chill for at least 2 hours before serving, or longer.  Serve over ice.

*This is how much cranberry juice I used and it turned out perfect.  The recipe I found online thought calls for much less, and I highly doubt you could go wrong either way.

3 Responses

  1. Kathryn January 28, 2013 at 10:06 am |

    I always think that a party in January is a fun thing to do – it really brightens up what is otherwise a very gloomy month. And this sounds like the perfect party drink :)

    Reply
  2. thelittleloaf January 29, 2013 at 9:36 am |

    Ooh, I love sangria, but only if it’s made really well. This looks like a lovely riff on the classic – more of a cocktail really and totally delicious!

    Reply
  3. Mrs Deer February 10, 2013 at 3:13 pm |

    A good idea to associate berries in sangria!!

    Reply

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