Local fruit and wine stir up a refreshing fall drink
PHOTOGRAPH BY JULIE PRYMA
New Jersey is fortunate to have two raspberry seasons. The tasty berry helps us welcome in the Garden State bounty in early summer and then returns for a late season harvest, usually lasting until mid-October.
Celebrating the mighty berr y as well as another star of the fall harvest season, wine, this sangria features Unionville Vineyards’ Lafayette’s Pride, a dry rosé made from the bleed juice of the Pinot Noir grape.The wine’s heady aroma conveys the heart of the grape, showcasing the wine’s character and balance, while its bright acidity complements the delicate sweetness of the fruit.
The drink’s inviting hues are another part of its appeal.
- Suzanne Moran of Unionville Vineyards created this sangria to “match the beautiful colors of the sunset over the vineyards and the Delaware Valley.” —N. Painter
- 1 (750 milliliter) bottle Unionville Vineyards Lafayette’s Pride, or other rosé wine
- ½ cup brandy
- ½ cup Triple Sec, or other orange liqueur
- 2 cups cranberry juice
- Orange slices
- 2 cups ginger ale
Combine the wine, brandy,Triple Sec, cranberry juice and oranges and chill overnight. Just before serving, add the ginger ale, raspberries and ice.n
Editor’s Note: This recipe is one of more than thirty recipes featured in Edible Jersey’s Farmers’ Market Cookbook. It was shared by the Rutgers Garden Farmers’ Market where Unionville Vineyards is a regular vendor.
Purchase a copy of the cookbook for $7.99 at ediblejersey.com or at your favorite food shops and farmers’ markets statewide.Read More