Sangria Sauce

FOR GRILLED DISHES

Sangria Sauce takes its inspiration from the beloved Spanish beverage, sangria, which is a festive and fruity wine-based cocktail. This sauce captures the essence of sangria’s vibrant flavors and brings them to your grilled desserts. It’s a wonderful way to infuse your grilled fruits with the delicious combination of red wine and citrus, along with a touch of brandy for depth and complexity.

Creating Sangria Sauce is a simple yet rewarding process. By simmering a mixture of fruity red wine, orange juice concentrate, Cointreau (or Triple Sec), brandy, and a touch of sweetness, you craft a sauce that beautifully enhances the flavors of grilled fruits. The sauce’s versatility allows it to pair wonderfully with a variety of fruits, from peaches and berries to pineapple and oranges.

The sauce’s base of red wine provides a rich and complex backdrop, while the orange juice concentrate and Cointreau contribute a burst of citrusy brightness. The addition of brandy lends depth and a subtle warmth. Adjusting the sweetness with granulated sugar ensures the sauce perfectly complements the sweetness of the fruits.

Sangria Sauce isn’t just limited to grilled fruits; it can also be used as a topping for other desserts like ice cream, cakes, or even pancakes. Its boozy and fruity profile adds an element of sophistication and indulgence to your culinary creations.

For a delightful twist, consider grilling thin orange slices and adding them to the sauce. The grill’s char and smokiness will infuse the orange slices with a unique flavor that harmonizes beautifully with the sangria-inspired base.

Overall, Sangria Sauce brings a touch of celebration to your grilled desserts, elevating them with the essence of a classic Spanish cocktail. Whether you’re hosting a summer barbecue or a cozy outdoor gathering, this sauce is sure to delight your taste buds and those of your guests.

MAKES: ABOUT 1½ CUPS

INGREDIENTS:

• 1½ cups fruity red wine
• 6-ounce can frozen orange juice concentrate, thawed
• 3 tablespoons Cointreau or Triple Sec
• 3 tablespoons brandy
• 1 to 2 tablespoons granulated sugar
• 2 teaspoons fresh lemon juice

INSTRUCTIONS:

1. In a saucepan, combine the red wine, thawed orange juice concentrate, Cointreau (or Triple Sec), brandy, and 1 tablespoon of granulated sugar.
2. Place the saucepan over high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and allow it to simmer until it reduces by about one-third.
3. Taste the sauce and adjust the sweetness by adding more granulated sugar if desired. Continue cooking for a few additional minutes until the sugar is fully dissolved.
4. The sauce is ready to serve warm. Drizzle it generously over grilled fruits to enhance their flavors. If you have leftovers, you can refrigerate the sauce in a covered container for up to a week. Just remember to reheat it before using.

VARIATION:

• For an extra layer of flavor, consider grilling orange slices to add to the sauce. Lightly oil thin orange slices and grill them over medium heat until they soften and develop a slight char. Incorporate these grilled orange slices into the sauce, allowing their smoky essence to infuse with the citrusy and wine-based flavors.

SPICING TIP:

• For a unique twist, experiment with fruit-infused vinegars. By combining fruits like raspberries, strawberries, cherries, or peaches with white vinegar and sugar, you can create your own flavorful infusion. After a couple of weeks of steeping, strain the mixture to obtain a versatile fruit-infused vinegar. This vinegar can be drizzled over grilled or smoked fruits, enhancing their taste with a tangy and aromatic touch. It’s also a wonderful addition to salad dressings and other culinary creations.