Sangria Sauce Recipe - Cooking Index
Sangria Sauce Recipe - Cooking Index
| 3/4 | Dry red wine - to 4/5 quart | |
| 1 1/2 oz | 42g | Cointreau |
| 1 1/2 oz | 42g | Brandy |
| 1 | Orange - sliced thin | |
| 1 | Lemon - sliced thin | |
| Cornstarch - as required |
Mix together red wine, Cointreau, and brandy. Add orange and lemon slices. Cover and chill for at least 24 hours. Heat and simmer, uncovered, for 15 minutes. Strain out fruit. Can be thickened with cornstarch as desired. This makes an unusual sauce for broiled or grilled meats.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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