Cherry Sangria

Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012.  Watch this recipe on Delicious TV’s Vegan Mashup

There is one key thing to remember when making sangria: What you put into it, you get out of it. So if you use red wine that you wouldn’t thoroughly enjoy on its own, the quality of your sangria will suffer. I will admit that this is more expensive than your average sangria. But your friends will appreciate the investment. If you have them, use in- season cherries, but frozen cherries work just as well.

The Recipe
3 (2-inch) cinnamon sticks

1 cup freshly squeezed orange juice

2 bottles good-quality red wine

3/4 cup brandy

1/4 cup GrandMarnier

1/4 cup Cointreau

1/4 cup agave nectar
Lots of cherries, stemmed, pitted, and halved

Combine all the ingredients in a large nonreactive bowl or con- tainer, mix well, cover and refrigerate for at least 6 hours or overnight.

enough to keep you and your guests “nice” for the evening


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