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Zinfandel Sangria With Brandy and Orange

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.8115
Energy (kCal)2627.6583
Carbohydrates (g)657.8465
Total fats (g)3.9024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir water and sugar together in medium saucepan over medium high heat until sugar dissolves to make simple syrup. Cool. | 2. Combine Zinfandel, brandy, triple sec, orange juice and 3 cups of cooled simple syrup in very large container. | 3. Add apples, nectarines, and lemons. | 4. Refrigerate sangria until cold, at least 3 hours and up to 1 day. Ladle sangria and fruit into pitchers. Serve over ice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 1/4 cups 0.0 0.0 0.0 0.0
    sugar 2 1/4 cups 1813.455 453.591 0.0 0.0
    zinfandel 6 bottles - - - -
    brandy 2 1/4 cups - - - -
    triple sec 1 1/2 cups - - - -
    orange juice 1 1/2 cups 167.4 38.688 2.6039999999999996 0.7440000000000001
    apple 6 cored sliced 390.0 103.575 1.95 1.275
    nectarine 4 pitted sliced 251.68 60.346000000000004 6.0632 1.8304
    lemon 4 cut 5.1233 1.6465 0.1943 0.053

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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