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Nancy's Kitchen - Tried and Tested Recipes


Someone sent in a Sangria recipe so I thought I would share my favorite which I serve with Paella. The recipes are from an old “Playboy” magazine in the 70’s.


1 fifth light dry red wine (rioja, beaujoulais)
1 whole orange
1 ripe Elberta peach, peeled & sliced
6 slices lemon
1 1/2 oz. cognac
1 oz. triple sec
1 oz. maraschino
1 T or more sugar to taste
6 oz. iced club soda

Cut entire peel of orange in a single strip, beginning at stem end and continuing until spiral reaches bottom of fruit. White part should be cut along with outer peel, so that orange fruit is exposed. Leave peel attached to orange bottom, so that fruit may be suspended in pitcher. Pour wine into glass pitcher. Add peach, lemon, cognac, triple sec, maraschino & sugar.

Stir to dissolve sugar. Carefully place orange in pitcher, fastening top end of peel over rim. Let mixture marinate at room temp. at least 1 hr. Add soda & 1 tray of ice cubes to pitcher. Stir. ( I use a Sangria pitcher but any glass pitcher will work.)
Athena in DE

Here is a quick one that an old friend of mine uses.
Quick Sangria
1 qt. red table wine
1/4 t. cinnamon
1 pkg. mixed frozen fruit in syrup
1 t. sugar

1 hour before, open fruit & put in wine, not thawed. Ice cubes.
Serves 4.
Athena in DE


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