citrus sangria

Everyone always talks about going out for drinks on Thursday and Friday as the week is coming to an end.  But I say, what about drinks on Monday?

citrus sangria // edible perspective

It seems like the exact perfect day for a drink.

Something to look forward to at the start of the week.  Something with a little zing.  Something to get you through the last weeks of winter, or the start of winter if you live in Colorado. 

citrus sangria // edible perspective

This drink is light and refreshing with a definite burst of juicy citrus flavor.  Sure to brighten the Monday blues.

citrus sangria // edible perspective

And the best part?

Eating the fruit cocktail at the bottom of your glass.

citrus sangria // edible perspective

citrus sangria // edible perspective

citrus sangria // edible perspective

citrus sangria // edible perspective

Print this!

Citrus Sangria

yields 2-4 servings

adapted from: Jessica’s Blood Orange Sangria

• 1 bottle chardonnay
• 1/4 cup brandy
• 3 blood oranges
• 1 cara-cara orange, or other orange
• 1/2 ruby red grapefruit
• 1/2 lemon
• 1 small apple
• 1 small pear
• sparkling water

1. Pour the wine and brandy in a large pitcher.
2. Juice 2 blood oranges, 1/2 grapefruit, and 1/2 lemon.  Juicing by hand works perfectly.
3. Strain through a fine mesh strainer to remove pulp and seeds, then pour into the pitcher.  Stir.
4. Core and chop the apple and pear and place the pieces into the pitcher.
5. Slice the remaining 2 oranges into halved segments and/or round slices and add to the pitcher.
6. Stir and refrigerate until ready to serve.  Best if chilled for 4 hours before serving to allow flavors to fully develop.
7. Pour each glass, add some of the fruit, and a good splash of sparkling water [about 2-3 tablespoons per serving, for 4 servings].

notes/subs: Recipe is easily doubled.  For a sweeter drink add 1/4 cup sparkling citrus juice in step 1, and reduce the splash of sparkling water by half.

Check Jessica’s recipe for a fun idea for rimming the glasses with sugar!

citrus sangria // edible perspective

Can’t transport a pitcher of sangria to a friend’s house?

No problem.  Make the sangria ahead of time and pour into 12oz jars with a lid for each guest!

citrus sangria // edible perspective

Hello, Monday.

You don’t look so bad after all.

Ashley

rosemary red wine marinara sauce + garlic oregano pizza sauce {gifts in jars}

Remember how excited I was yesterday?

Well you lovely people just made me even more excited.  Thanks for all of the great feedback.  The jarring of foodie gifts will continue!

While sweets are fine + dandy, I personally cannot survive on them alone.  So today, we have something savory.

Something you are going to have a hard time giving away.

Something you will eat by the spoonful.

Actually, make that 2 somethings.

While you could easily gift the sauce in a jar and call it a day, it would also be fun to create more of a complete package and still keep things affordable and fun.

Idea #1

• marinara sauce
• box of pasta [repackaged in a jar if desired – don’t forget to include the instructions!]
• bottle of wine [50 wines under $20]
• store bought or homemade loaf of fresh bread

Idea #2

• pizza sauce
• fresh pizza dough or if gluten-free check for packaged crust mixes[ie: Bob’s Red Mill]
• fresh mozzarella cheese
• fresh basil

Like yesterday, the packaging was simple and took just minutes to put together.  Instead of burlap, I simplified things today and used a brown paper grocery bag.

• First, I crumpled up a large piece of the bag for 1-2 minutes until it was soft and wrinkled. 
• Then, I smoothed it out and tore it into semi-straight strips. 
• I wrapped it around the jars and secured it with a piece of scotch tape (hot glue would also work).
• Next, I placed a small piece of tape on the tag and stuck it to the brown paper.
• Lastly, I tied the string around the jar multiple times and left enough to double knot in the back and then trimmed the ends.

Now, as far as the recipes go?

I’ve been making variations for both of these recipes for years now.  They never, ever fail me.  It seems so easy to grab a jar of sauce at the store, but how often are you disappointed?  For me that would be almost always.

I think you are going to really appreciate the simplicity of these recipes.  I jazzed up the marinara sauce with a little red wine today.  This is something my dad has been asking me to try for awhile.  So, this one’s for you, dad!!

We always have a box of wine around [Bota Box all the way!] and I finally felt like giving it a try.  Totally worth it.  I also had a large sprig of rosemary hanging around and threw that in as well.  The wine and rosemary worked together better than I expected.

Print this!

Sauce in Jars 

vegan, gluten-free

Rosemary + Red Wine Marinara Sauce

yields ~20oz or 2 1/2 cups // adapted from simple red sauce 

• 2 tablespoons extra virgin olive oil
• 3 tablespoons diced shallot
• 2 teaspoons minced garlic
• 1 1/2 teaspoon finely chopped fresh rosemary
• 1/2 cup red wine [I used a Cabernet Sauvignon]
• 28oz whole peeled tomatoes, drain 1/2 cup
• 2 tablespoons tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste

1. Heat olive oil in a large pot over medium heat.
2. Once hot, add the shallot and cook for about 3-5 minutes until golden brown.  Stir frequently.
3. Add the garlic and rosemary and stir for 30 seconds.
4. Slowly pour in the wine and increase the heat slightly.
5. Let simmer for about 5 minutes until the liquid is reduced by about half.
6. Slowly pour in the tomatoes [less 1/2 cup liquid] and tomato paste and stir until well combined.
7. Break apart the tomatoes by mashing them with a large wooden spoon, or a potato masher.
8. Add in 1 teaspoon of sucanat and salt + pepper. I used about 1/2 teaspoon each of s+p.
9. Bring to a boil uncovered and then reduce heat to simmer for about 10 minutes.  Stir occasionally.
10. Using an immersion blender, blend slightly in the pot to break up the tomatoes a bit more.  If you want a smoother consistency, blend longer.
11. Let simmer for another 10-15 minutes until thickened.  Stir occasionally.
12. Taste and add more salt/pepper/sucanat if desired. The flavors will develop more as it sits.
13. Take off the heat when desired consistency is reached.
14. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

Garlic Oregano Pizza Sauce

yields ~16 oz, or 2 cups

• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried oregano
• 2 1/2 teaspoons minced garlic
• 1 1/2 teaspoons dried parsley
• 24-28oz can/jar strained tomatoes
• 1/4 cup tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste

1. Heat olive oil in a large pot over medium heat.
2. Once hot, add the oregano, garlic and parsley and stir constantly for 30 seconds – 1 minute until the garlic starts to brown.
3. Carefully pour in the strained tomatoes (it will spatter) and stir in the tomato paste.
4. Add in 1 teaspoon of sucanat and salt + pepper.  I used about 1/2 teaspoon of each.
5. Bring to a boil, then reduce heat to simmer for 15-20 minutes, stirring occasionally.
6. Taste and add more salt/pepper/sucanat if desired.  The flavors will develop more as it sits.
7. Take off the heat when desired consistency is reached.
8. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

notes:

• To freeze: Be sure the sauce has fully cooled to room temperature and then placed in the fridge until cold.  Pour into the jar leaving at least 3/4” of space from the top to account for liquid expansion.  Place in the freezer with no lid and let freeze.  Once frozen, place a small piece of saran directly on the sauce and then secure with a lid.  Thaw in the fridge and reheat in a pot over medium.  *Use caution when freezing liquids as the jars can burst if filled all the way.  These tips will help ensure that doesn’t happen! 
• Using strained tomatoes for the pizza sauce will result in the best sauce consistency and no need to use an immersion blender to smooth out.  The jar I used was 24oz but most large cans are 28oz, which should work fine for this recipe as well.
• If you want a smooth marinara sauce, thoroughly blend with an immersion blender or stand blender.
• Double the marinara sauce ingredients if you want a full 32oz jar [pretty standard size] plus some leftover.
• If you don’t want your sauce as thick let it simmer with the lid on so less liquid evaporates. 

I’ve also made the sauce in our slow cooker, which worked perfectly.

I ate at least 1/2 cup of sauce straight from a spoon today and then another cupful over dinner.  I guess I just gifted myself!  Oops.

Ashley

If you want to share a gift in a jar that you’re making this year, please feel free to do so! Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars  Or, email the photo and your name to at: edibleperspective AT gmail DOT com