© J Sainsbury plc 2020
Photograph: Tara Fisher
Cherry sangria
"I love sangria and I like to use Spanish picota cherries for this when they are in season," writes José Pizarro in Sainsbury's magazine. We're with you, José!
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Ready in 30 minutes, plus overnight marinading
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Cooking time No time at all
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Prep time 30 minutes
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Serves 8
Ingredients
- 30 cherries, pitted
- 4 peaches or nectarines, de-stoned and cut in segments
- juice and peel of 2 oranges
- 3 star anise
- 4 whole cloves
- 1 cinnamon stick
- 3 tbsp light brown soft sugar
- 1 bottle of good-quality light red Spanish wine
- 100 ml Spanish brandy (I use brandy de Jerez)
- 100 ml Cointreau orange liqueur
- 500 ml lemonade
- ice, to serve
Method
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1
Begin by mixing together the cherries, peaches, orange juice and peel, spices and sugar in a large bowl. Cover and leave to marinate in the fridge overnight.
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2
The next day, stir the wine, brandy, Cointreau and lemonade into the marinated fruit.
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3
Pour the sangria into jugs with ice and give it a good stir. Make sure everyone gets some of the macerated fruit in their glass when you serve it.
Kitchen secret: if you prefer a less sweet sangria, use soda water instead of lemonade. You can play with the quantities, but please warn your guests if you have put a large amount of spirits into the brew – it slips down so nicely that they'll be tipsy before they notice!
