Orange Coriander Sangria

author: ro

created: 2006-07-17 22:18:26

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.