Blackberry Dusk Sangria
Sangria is the easiest way to serve wine to a crowd, and autumn fruit suits it better than summer fruit ever did. Give it a few hours in the fridge: the blackberries stain the wine darker and the cinnamon comes through quietly.
What you'll need
- 1 bottle dry red wine (750 ml)
- 1.5 cups apple cider (360 ml)
- 0.5 cup brandy (120 ml)
- 0.25 cup orange liqueur (60 ml)
- 2 tablespoons maple syrup (30 ml)
- 1.5 cups blackberries (about 210 g)
- 1 orange, sliced into thin half-moons
- 1 crisp apple, diced
- 2 cinnamon sticks
- 1.5 cups plain sparkling water, chilled (360 ml)
How to make it
Put the blackberries, orange, apple and cinnamon sticks in a large pitcher. Press the berries lightly with a wooden spoon so a few of them break.
Pour in the wine, cider, brandy, orange liqueur and maple syrup. Stir well.
Cover and refrigerate for 2 to 8 hours.
Top with the sparkling water just before serving and pour over ice, spooning some fruit into each glass.
Glass: Stemless wine glasses. Garnish: A skewer of blackberries and an orange half-moon.
Chef's secrets
Choose a fruity, inexpensive red such as garnacha or merlot.
Leave the sparkling water out until the last moment so it stays lively.
Good to know
Best made the morning of the party. After about 8 hours the fruit starts to go soft, so strain it and add fresh fruit if you are holding it overnight.