RECIPE: Plum, Cherry, and Nectarine Sangria

Category:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plum, cherry and nectarine sangria

RECIPE: Plum, Cherry, and Nectarine Sangria


  • Author: Catherine Walthers

Description

Before steeping in the wine, the summer fruit is tossed with some sugar to draw out the juices which makes this summer drink so flavorful. Adding a fresh vanilla bean and a cinnamon stick to the Sangria as it steeps adds a little more complexity. It’s perfect for a luncheon, picnic or BBQ.


Ingredients

Scale
  • 3 ripe nectarines or peaches, peeled, pitted, and sliced
  • 1 cup fresh cherries, pitted and halved
  • 2 plums, pitted and sliced
  • 3/4 cup sugar
  • 1 cup fresh squeezed orange juice
  • 1 large bottle of white wine (1500 ml or 2 750 ml bottles)
  • 1/2 fresh vanilla bean, split in half
  • 1 cinnamon stick
  • 2 oranges, sliced
  • mint, for garnish

Instructions

  1. Mix the sliced nectarines or peaches and plums in a large mixing bowl or soup pot. Mix in the sugar and let sit on the counter for up to an hour, mixing once or twice. The sugar will dissolve and at the same time draw out the juices from the fresh fruit.
  2. Add the wine, orange juice, vanilla bean, and cinnamon stick. It’s nice if the sangria can steep and chill overnight in the fridge, but a few hours is okay too. Keep stored in the fridge until ready to serve. To serve, fill a pitcher with sangria. Add some of the fruit, orange slices, cherries, and mint to make it look pretty. Pour into wine glasses filled with ice and use a slotted spoon to include some fruit with each serving.

Latest Stories

Reimagining Los Angeles Landscapes

Los Angeles is no stranger to agriculture: The city was founded as a small farming community...

Hungry, Hungry Sea Otters

Conservation efforts that aided in the return of sea otters to a California estuary after overhunting...

A Conversation with Kim Abeles

Kim Abeles is a Los Angeles-based artist known for Smog Collectors, a series of works she...

Harness the Power of Rain All Year Long

Did you know that one inch of rain on a 1,000-square-foot surface like a roof can...

Climate Champ: Joanna Underwood

I arrived early to Joanna Underwood’s charming 1800s brownstone near Union Square in New York City....

There’s Lead in Them Thar Sills

Oh, California. I’m sorry for all the nasty things I said about you when I was...

The Magic of a Front Yard Edible Garden

Two years ago, I decided our front yard was no longer serving a purpose. It was...
Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
Read More

Related Articles

LEAVE A REPLY

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Please enter your comment!
Please enter your name here