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Best-Ever Spanish Sangria

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1285
Energy (kCal)11.55
Carbohydrates (g)1.0844
Total fats (g)0.7988
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Juice citrus (200-300 mL) into a small saucepan; add sugar, nutmeg, cinnamon stick (snapped up) to juice in saucepan. Heat liquid, while stirring, until until steam rises. | 2. Pour liquid into a heat proof jug or allow liquid to cool first. | 3. Pour wine into container with brandy. | 4. Add juice/spice mix, stir. Add leaves, crushed and deveined. Chill 24 hours. | 5. You can also add any other fruits you like! If I add apples or pears, I like to soak them in the brandy overnight before adding them to the sangria. YUM! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    valencia orange 3 - - - -
    lime 1 - - - -
    lemon 2 -4 0.0 0.0 0.0 0.0
    cinnamon 1 - - - -
    caster sugar 6 teaspoons - - - -
    lime leaf 3 - - - -
    red wine 2 bottles - - - -
    brandy 400 - - - -
    nutmeg 1 teaspoon 11.55 1.0844 0.1285 0.7988

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



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