Tristan and I hosted our first BBQ last Thursday night, and I had the opportunity to use my Orondo Ruby cherries as appetizers that doubled as a centerpiece, and in a festive drink. I am a huge sangria enthusiast, but had never tried a sparkling sangria, nor had I attempted to make any form of sangria. When I came across this recipe and picked a bunch o’ cherries on my recent trip to Orondo, I knew my moment had arrived.
Turns out, it’s not that hard! Here’s my Orondo Ruby Sparkling Sangria recipe.
- 1 bottle chilled bubbly
- 4 ounces brandy
- 4 tbsp. sugar
- 1 thinly sliced pear
- 1 thinly sliced apple
- 1 12-oz. clamshell of Orondo Ruby cherries; pitted and sliced in half
1. Combine pear, apple, and Orondo Rubies with brandy in bottom of a pitcher. Add sugar, cover and chill for 30-60 min.
2. When ready to serve, pour Champagne over brandy and add more sugar if desired (we didn’t).
You will still have some leftover brandy-soaked fruit at the bottom of the pitcher after all of the sangria has been poured out. This is no problem. Simply pour a cheap bottle of red wine over the fruit, add ice, and BOOM! Red sangria. I’m serious, the fruit had soaked up so much brandy that my “red sangria” tasted quite authentic, as if I had actually tried.
Arguably the most pleasant surprise of the evening was popping the leftover brandy-soaked Rubies straight in my mouth. They had absorbed just enough alcohol to have a bit of a bite, while still retaining their sweet flavor and crisp exterior.
Next up, I’ll share with you the national award-winning recipe that Tristan and I recreated as the main course – Strawberry BBQ Bacon Burgers.