Sangria season to me is like pool season to a kid. I just can’t wait for sangria season to start, and on Monday it officially does!!! Memorial Day thru Labor Day, the short season of sangria. During this time we reinvent the tradional recipe over and over, cocktails, dips, sauces, spreads-
Today I made Sangria BBQ Sauce, perfect to cook on the grill (if you have room to spare, or a fancy grill with a burner attached). We will use this sauce on BBQ Chicken, Pork Tenderlions, Flat Breads, Pulled Pork, Ribs- anything that the Bull’s Eye BBQ might have made it on.
1/4 Cup Ketchup
1/4 Cup Orange Juice
1/4 Red Wine
1 Gala Apple, peeled, seeded and cut into 1″ pieces
1 Navel Orange, zest first and set aside for later use, peel and seperate segments, double check for seeds
1 Lemon, zest first and set aside for later use, squeeze juice being careful of seeds
1/4 Teaspoon Smoked Salt
Put all in a pot and slowly simmer until fruit is tender, broken down. Depending on the legnth of time you have, the apples will break down by themselves, or you can puree the sauce in a blender.
I’ll save the zests and make a gremolata or add them to a light salad …no way they will be around for long!
Happy Memorial Day and God Bless our Soldiers!