I can smell the pigskin in the air…Football season is approaching swiftly and we are ready! Tailgate food may possibly be my favorite cuisine. In an effort to keep it light and not ruin a week of dieting, I’ll be mixing up some light sangria. And to keep in theme of tailgate grilling, I will throw the fruit on the hot grill too!
I loved grilling the fruit for sangria, it really brought out the earthy flavors of the wine and cinnamon. The char on the fruit pushed the drink into fall with its smokiness. It also softens the booziness of the liquor, making it very drinkable…. Beware
- 2 Granny Smith Apples, sliced in eighths
- 1 Navel Orange, sliced in eighths
- 2 Limes, sliced in eighths
- 2 bottles red wine
- 1 cup orange juice
- 1 cup diet cranberry juice
- ½ cup cherry brandy
- ½ cup orange curacao
- ¾ cup simple syrup
- 1 cinnamon stick
- 36 ounces diet ginger ale, 3 cans
Over a hot grill, arrange the wedges on the racks and cook until fruit is just beginning to char, about 3-4 minutes per side.
In a large gallon pitcher, combine the wine, juices, liquors, simple syrup and cinnamon stick. Add the sliced fruit and chill overnight, (or at least a couple hours).
When ready to serve, add the diet ginger ale to the sangria and pour over ice.
Makes about 1 gallon
When I am at the grocery and see deep sales on red wine that I am unfamiliar with; I grab it up knowing that it will be perfect for sangria, if nothing else. Some wine connoisseurs may disagree, but I see no reason to spend a lot of money on sangria.
Grilled fruit would work great with white sangria as well; charred stone fruit with white wine would draw out the oak flavors of the white wine. I am not a big chardonnay fan, so this would be a perfect answer to the bottles sitting on my shelf collecting dust.
Cheers to football season, may the best teams win! Here we go Steelers and Roll Tide!