We have a very special summer place in Ann Arbor. It’s not a second home, but because of the Sangria, often I would like it to be! This little old house across from the University of Michigan Law Quad serves up the best Sangria anywhere. Dominick’s. They also have these wonderful Italian subs…very different than most. Layers of italian salami, provolone cheese, finely shredded cabbage (yes, cabbage), and simple vinagrette with black pepper. Baked until crisp on an Italian loaf. Paired with the Sangria and you have found heaven! The actual ingredients in the Sangria are rumored to be something you would never drink (it’s called fortified wine and gives you a REALLY BAD headache), so this recipe has been lifted a peg or two. We served this wonderful brew at my daughter’s bridal shower, along with the white version that follows in this same post. Both are so easy and delicious. If you don’t get a good enough buzz with the Sangria, you can order up Dominick’s super slush, for a “Constant Buzz”. In this modified version from Dogs, Dishes and Decor, I am suggesting using raspberries instead of strawberries, however, both will do nicely!
1 C fresh raspberries 2 T sugar 1 T fresh squeezed lime juice 1 C frozen pineapple 1.5 oz tequila 1.5 oz vodka 1.5 oz white rum 1.5 oz gin 1 oz triple sec 1 C crushed ice, optional
Puree the raspberries in the blender. Add sugar and lime juice and allow the mixture to sit for 10 minutes. Add the alcohol and frozen pineapple and puree the mixture. You can make it ahead of time and return it to the freezer if you wish. The alcohol will prevent it from freezing and will yield a nice, slushy consistency. I generally go this route and skip the cup of crushed ice, but it’s totally your call. If you do add the crushed ice, make sure you mix it thoroughly
4 cups cranberry juice 1 cup sugar an assortment of 4 citrus fruits, quartered (lemon, lime and oranges recommended) 1/2 cup brandy ½ bottle any type of Concord Grape wine 3 bottles red table wine
Mix it up! Mix the juice, sugar and cut fruit in a large stock pot. Bring mixture to a boil, stirring often to dissolve the sugar. Reduce heat. Simmer for about 45 minutes to reduce and thicken.
Remove from heat and let cool. Strain to remove pulp if preferred.
Cool then add all remaining ingredients and stir well. Keep refrigerated. For the true Ann Arbor version…store and serve in Mason jars. Nothing like summer in A2!
Crisp and Clear Sangria
3 tart Granny Smith apples
1 large orange
1-1/2 cups fresh cranberries
1 cup fresh raspberries
2 bottles dry white wine (I used an unoaked chardonnay)
1 cup white cranberry juice
1/4 cup sugar
16 ounces ginger ale or club soda
Cheers to Summer and Go Blue!