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Sangria sunrise recipe

I love a cold glass of sangria, the blend of fruits and their juices enhancing the wine’s natural fruitiness. The traditional additions of brandy and triple sec make it a bit more potent — not exactly what I’m ready for on a Sunday morning! This sunrise-ready version, so called for the way the red wine bleeds down into the orange base, pumps up the juices in place of the liquors.

Serves 6-8

Ingredients:

• 1 small pineapple
• 2 cups fresh orange juice, cold
• 2 cups fresh blackberries
• 1 small orange, halved and thinly sliced
• 1 lime, halved and thinly sliced
• 1 (750 milliliter) bottle fruity red wine

Directions:

1. Cut the top and bottom off the pineapple, stand it upright on a cutting board, and remove the peel using a sharp knife. Cut the pineapple into quarters lengthwise, and then cut away and discard the tough core from each quarter. Finely dice enough of the pineapple to make 1 cup. Cut the remaining pineapple into chunks, and put them into a blender. Puree until smooth. Strain through a fine-mesh strainer, pressing on the solids; discard the solids. Measure 2 cups of pineapple juice in a glass measuring pitcher; reserve any extra juice for another use.
2. Combine the pineapple juice, orange juice, diced pineapple, blackberries, orange and lime in a pitcher. Cover, and refrigerate for at least 2 hours and up to 8 hours.
3. Fill large wine goblets halfway with ice cubes, and then top with the juice mixture and a splash of red wine.

Next: Tarte flambé with softly scrambled eggs and goat cheese recipe