Sangria

The final film in the 12 Days of Oscar series this year is nominated for two Oscars. Bridesmaids stars Kristin Wiig as Annie, whose life has become something of a mess following the closure of her bakery.  Yet, when her best friend, Lillian (Maya Rudolph), gets engaged, she agrees to serve as maid of honor.  This pits Annie against Lillian’s friend Helen (Rose Byrne), who had also been vying for the title.  Much comedic activity ensues as Annie, Lillian, Helen, and the rest of the bridal party try to put together a bachelorette party, shower, and wedding. Bridesmaids is nominated for Best Writing, Original Screenplay and also for Best Performance by an Actress in a Supporting Role for Melissa McCarthy, who plays Megan.  I am really hoping this film wins, as I have been a fan of Melissa McCarthy since her Gilmore Girls days and I think this film managed to take “chick flicks” and make them appeal to a male audience on a scale no other such film has managed to do.

If you’ve seen this movie, you can’t forget the scene where Annie brings the girls to Churra Chi, the Brazilian restaurant.  Actually, there are many unforgettable scenes in this movie, but this one stands out especially.  I decided that, considering what happens after the girls leave the restaurant, Brazilian food might not be the best thing to post here.  The sangria the ladies start out with there did seem like a great thing to make and post, and I was right.  This sangria could have used a little Triple Sec, but other than that it was the right mix of sweet and dry and fruity and, like Bridesmaids, did not disappoint. The real trick to sangria is that you don’t need to use expensive wine.  Sangria is a way to take a cheaper wine and make it pretty delicious.  That said, I advise against using something you wouldn’t drink on its own, because the addition of juice and sugar doesn’t work that much magic.  Some magic, yes, but not that much.

Sangria

Ingredients:

  • 1 (750 ml) bottle of red wine (I used Merlot)
  • 1/4 C. sugar
  • 3 C. apple cranberry cocktail juice blend
  • 2 apples, sliced thin
  • juice of 1/2 an orange
  • 1 orange, sliced into thin wedges
  • ice (I froze cranberry juice so it didn’t water down the sangria)

Directions:

Stir the wine and cranberry juice together in a large pitcher.

Stir in the sugar until it is dissolved.

Add the orange juice and stir to combine.

Refrigerate overnight.

Add the ice cubes and fruit slices before serving.

Makes 8-12 servings.

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