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Sangria Fruit Salad


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

cup Merlot or other full-bodied, plummy red wine
¼ cup cognac or brandy
¼ cup fresh orange juice
2 tablespoons sugar
1 orange, scrubbed
12 whole cloves (see Tip)
½ lemon, scrubbed and coarsely chopped
1 peach, peeled and cut into ½-inch cubes
1 pear, peeled and cut into 1-inch cubes
1 apple, peeled and cut into ½-inch cubes
1 cup dark seedless grapes, halved
Thin orange and lemon slices and sprigs of fresh mint for garnish


Combine the wine, cognac, orange juice, and sugar in a large bowl. Whisk until the sugar is dissolved.


Peel the orange; cut the peel into 1 inch strips and stud them with the cloves. Cut the orange flesh into 1 inch cubes. Add the peel and cubes to the wine mixture. Stir in the remaining ingredients, except the garnish. Cover and let the mixture stand at room temperature for about 2 hours.


Remove and discard the lemon chunks and clove-studded orange peel; refrigerate the fruit-wine mixture.


Serve the chilled fruit in long-stemmed wine glasses. Spoon some of the wine mixture over each serving, adorn the edges of the glasses with orange or lemon slices, and garnish with mint sprigs.


Pairs Well With


Notes

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