Blood Orange Sangria

Blood Orange Sangria

Last night we attended “family dinner,” a potluck-style affair with a group of friends who are all Portland transplants. Over steaming bowls of Vegan Clam Chowder and a pitcher of Blood Orange Sangria, we sat around, sprawled out on couches and the hardwood floor, and played catch up.

One by one we filled each other in on the latest and greatest. New projects. Health kicks. Travel stories. Work drama. We always have so much to report.

Blood Orange Sangria 1

There was a time where we saw these folks every week. From concerts to TV marathons of The Bachelor, we spent quite a bit of time bouncing between each other’s homes. As cliche as it is, things have changed as we’ve gotten older. We’re (mostly) not in our twenties anymore. We’re all out of school, working full-time, volunteering in the community. A few of us have bought homes. Had children. And all of us are simply more busy. Life seems to get more complicated every year. 

Blood Orange Sangria

At the end of the night when the sangria was long gone and the kids started getting fussy, we called it a night. And although we all made plans to see each other again soon, I know that it might be another few months before we’re able to make it happen. In the meantime, I’m starting this week feeling fulfilled, happy, and thankful.  

Blood Orange Sangria 

Blood Orange Sangria

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1/2 cup packed mint leaves
1/2 cup blood orange juice
1/4 cup orange liqueur
4 blood oranges, sliced thinly
2 bottles of white table wine
1/4-1/2 cup agave, to taste

Begin by placing the mint leaves into a pitcher, and mashing them slightly with the back of a wooden spoon (or a mojito masher, if you have one!). Next, add the blood orange juice and orange liqueur and mix. Add the sliced oranges and wine, and then the agave to taste. Depending on the type of wine you use, you may want more or less agave.
Refrigerate the sangria until cold (at least 1 hour), and serve over ice.

Margaritas in the Rain http://margaritasintherain.com/


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