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Orange Coriander Sangria

submitted by ro on Jul-17-06
(this recipe is a drink)
(this recipe is suitable for vegetarians)
servings: 8

This is a sure-fire crowd pleaser adapted from "Spice: Flavors of the Eastern Mediterranean"
By Ana Sortun; Chef/owner of Oleana Restaurant in Cambridge.
This is seriously addictive and a tad bit stronger than your average sangria.

2Tb. + 1 Tsp. whole coriander seeds
1 cup fresh squeezed OJ (Use the best oranges you can find.)
1/2 C sugar
2 C. dry, floral white wine like a Verdejo or a Chenin Blanc from the Loire
Should be a fairly decent wine but doesn't have to be pricey.
1 C. cognac or extremely good brandy
1 C. Sparkling H20
A splash or two of Cointreau - optional
1/8 Tsp. Orange blossom water - optional but it adds a nice brightness. Be careful when pouring, it's super strong..

2 Tb brown sugar or turbinado sugar - For rimming the glass
1 or 2 oranges for slicing

Toast seeds over Med. high heat in a saute pan until fragrant
Remove one teaspoon of the seeds and set aside

Add OJ and sugar to the remaining seeds and bring to a boil.
Turn off heat and throw mixture in a blender pitcher and cover.
Infuse syrup for fifteen minutes to a half hour.
Buzz OJ and seeds in the blender and strain juice into a pitcher.
Add the rest of the ingredients, orange slices and ice.

*Add more OJ and/ or sugar to taste if it's too strong..

For glass rimming sugar:
Finely grind reserved seeds in a spice grinder and mix them with the two tb. of brown or turbinado sugar or a combination of the two sugars together.

ro, Aug-29-06 19:01:13:

Argh, it's nearly the end of summer and I haven't made this! My lordy it reads like heaven in a glass. Come to think of it, Avery'll be three next month - surely no toddler's party is complete without a large pitcher of sangria?
(Can't mourn the passing of summer too much, as I've been wishing for a speedy arrival of winter to make the slow cooked pork and the brown butter bread pudding).

ro, Aug-29-06 19:08:28:

No, not Ro, Claire. Don't know how I've managed to steal her identity, but I have. So I'm now the published writer who works at a fabulous Cambridge restaurant, while Ro must spend her days roaming the parks of South London and reciting the Gruffalo until she could scream .

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