Here’s a new recipe for sangria that I’ve played around with. Basically you roast/cook the fruit first. In this version you can steam/poach the fruit in the OJ and liqueur. I think you can then get away with not adding any of the sugar that you find in other recipes. Actually, in that sense it’s not really a recipe, it’s more of a nod in the “try making it this way, it might work” direction. I like it, but I’m still twiddling around with how to do it right.
2 apples cut into 1/4″ pieces
3 small tangerines, sliced into rounds and then quartered
other fruit if you feel like it
1 cup orange juice
1/3 c brandy
1/3 c triple sec or Cointreau
3 bottles of red wine
put cut fruit into roasting pan and add half of the orange juice, brandy, and triple sec. Cover in foil and bake at 300 for 20 minutes. Remove foil and broil for a few minutes if desired (this is a leftover from the old version where you don’t poach the fruit). Quench fruit with 1/2 bottle of wine. Mix remaining half of brandy, triple sec, and wine with fruit and chill for a few hours. Add a little sugar if you think it’s too tangy, but ideally you shouldn’t have to.