Black Magic Sangria

As the hours of daylight become shorter, I feel shorter on time.  I’m sure this is no trick (it’s definitely no treat)…not being as productive as the sun sets, the holiday season is ramping up and demands on time grow.  I’m sure I’m not the only one.  So, long intro cut short…I don’t have a lot of time to write this and I feel that it is imperative to get it done right away for all my friends who are eager for this recipe.

This was really fun to experiment with.  The first recipe wasn’t anything spectacular – not bad, but certainly not unique.  Of course, let’s be honest, wine, hard liquor, and fruit rarely end up with bad results – though sometimes they do, trust me.  The second recipe was a winner. I made some very small modifications for my personal tastes and this was a real winner.  In fact, I’m going to whip up a batch to keep me hydrated while handing out candy tomorrow night.

Black Magic Sangria

  • Servings: 4-7
  • Difficulty: easy
  • Print

Credit: Homemade Hooplah

Ingredients

  • 1-2 plums, pitted and sliced
  • 1-2 cups black seedless grapes, cut in half
  • 1-2 cups blackberries
  • 4 oz Chambord
  • 2 oz calvados (apple brandy)
  • 10 oz cran-grape juice
  • 1 750mL bottle red wine (dark red blend – I used Cupcake Red Velvet)
  • Ocean Spray Sparkling Cranberry juice (optional)

Directions

  1. Prepare fruit and put into a pitcher with Chambord, calvados, cran-grape juice, and red wine.
  2. Put sangria into the refrigerator and allow to sit for at least 3 hours (overnight if possible).
  3. Pour 8 oz of sangria into a wine glass or  mix 6 oz sangria with 2 oz sparkling cranberry juice (or soda or flavored seltzer of your choice).

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The first glass I tried was with the addition of the sparkling cranberry juice and, while it is not how I prefer to drink this, it is a nice, less boozy, option.  One adjustment that can be made to the recipe is using regular, no sugar added, cranberry juice instead of cranberry juice.  I used this in the first batch and the flavor was not altered, just slightly less sweet.  As far as fruit, you can opt to add in blueberries instead of or in addition to the plums.  Note that the flesh of the plums will take on the dark black-red color of the sangria the longer you allow it to sit.  This definitely adds to the Halloween-y vibe. However the plums were not a deal maker (or breaker) for me.  Blackberries are a must, though.  If you can find the black grapes, that is ideal.  Red grapes would also work.  So, QUICK!!! – go out and get your ingredients so you can enjoy this with me tomorrow night. Cheers!

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