It’s Spring! Winter flew by me, I was a little busy after the holidays. Worked on a couple of things, including this:
Maggie as we have taken to calling her was born on January 14th, 3 days after her due date, and in the middle of what was one of the craziest times to have to handle a kitchen remodel. And a sewer line placement. With a little asbestos removal thrown in for fun. Did I mention our first night home from the hospital was spent in a hotel nearby?
Yeah. Big changes here at Cairns Manor the last couple of months! But all very wonderful. Our kitchen is pretty fantastic. So is the working sewer line. And Maggie is the best of all. Sound like almost every new Mommy out there, right? I love every hour I spend with that little girl, even the grumpy ones.
Things are settling into a new normal, I am trying to find my groove with scheduling life around someone who wants to eat and poop on her own time thankyouverymuch. And I go back to work next week, just to add another something in trying to find my groove. I hope my new groove once again allows me time to share recipes here in a more regular fashion. Starting with a fantastic sangria that is bridging the time between winter and spring, pulling in blood oranges for its base flavor and adding in strawberries, one of my favorite harbingers of Spring time.
I think one of the best things about sangria, is you don’t have to go out and buy the very best, most expensive wine out there. Me? I bought 2 Buck Chuck. Which doesn’t even cost $2 anymore, now it is $2.50 out here, shocking! But for this sangria, it worked perfectly.
My blood oranges were sweet, but still more on the tart side. I figure because we are coming out of their season, citrus loves those winter months out here. But their color was gorgeous, the color the sangria has is solely from those blood oranges, so perfectly pink.
I didn’t add any at the time, but midway through my first glass, I had the thought that some simple syrup may have actually been helpful for the sangria. Not enough to turn this into a sickeningly sweet drink, but just a touch to bring out more of the blood oranges flavor and take the edge off the pinot grigio base. I love pinot grigio as is, but with this being a sangria, it would hurt to sweeten it to your taste.
My Sunday was spent with this sangria, some family and some friends, and I couldn’t imagine a better way to spend a beautiful Spring day.
Blood Orange Sangria
Adapted from How Sweet It Is
6 blood oranges
2 (750ML) bottles of pinot grigio
1 cup club soda
1/2 cup brandy
12 ounces of strawberries, sliced
1 apple, sliced
Simple syrup to taste
Juice four of the blood oranges, discarding any seeds or pith. Slice the remaining blood oranges and place in a large pitcher.
In the same large pitcher, combine the wine, brandy, blood orange juice, apples, strawberries, blood oranges and simple syrup if desired. Stir well to combine. If you are planning on serving the sangria immediately, add in your club soda, fill a glass with a few ice cubes, some of the fruit and top off with the sangria. If you want to prepare this ahead of time and allow your fruit to soak in the sangria, refrigerate the sangria until you are ready to serve (I’d say up to 24 hours), then stir in the club soda to keep the bubbles, enjoy!
Shared on Full Plate Thursday