Sangria De Granada

1 bottle (4/5) dry red wine
1/2 cup Cointrea or other orange flavored liquor
2 cups orange juice (fresh is best)

With vegetable peeler, thinly cut off thin outer peel of one half of a med sized orange. In a bowl, using a spoon, bruise peel with 1/4 cup sugar to release the flavorful oils, then stir in 2 cups orange juince, red wine and cointreau. Cover and chill. After 15 min. Remove the orange peel. Serve in bowl or from pitcher. Granish with orange slices.

Serves 8 to 10.

Submitted by Joann Schafer

Recipe submitted in 1984.


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Recipes in the Beverages Chapter
Recipes Submitted by Joann Schafer


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