Red, ripe and juicy, these cherry bombs are ready to be toasted in this Roasted Cherry Sangria recipe sponsored by my friends at Harry & David.
I’ve been known to enjoy a nice, cold refreshment on a warm summer’s eve. Maybe once, probably twice. Okay, like, definitely more than that.
Back in the day I was a red wine kinda gal. Once I’d graduated from wine coolers, aka college, I discovered my happy spot when I was with friends or family with a freshly opened bottle on the table and glass of red in my hand.
As I’ve gotten older my tastes have changed, thanks mainly to the increased rate of heartburn I somehow have contracted with red wine consumption, and thus I’ve switched over from reds to whites, with a steady lean toward unoaked chardonnays or a fruity and bubblicious Prosecco.
While I certainly love a great sauvingnon blanc in summer—light, fresh and a little more like the wine version of a summertime gin and tonic—it’s not really the type of drink that calls out, “Hey, it’s time to sit by the pool and drink like we eat in the heat.” As in fresh, cold and happily.
That’s what this Roasted Cherry Sangria is for. To make me happy.
When a box of Harry & David cherries arrived at my door, of course my mind went straight into recipe making mode. But what recipe might spring forth? Savory? Sweet? Dessert? Maybe and appetizer?
I kept wondering as my daughter and I picked a handful straight from the box and promptly consumed them, as I also wondered if there would be any left to make a recipe with. Thank goodness none of her little pals were hovering over the goods, or it would be been cherry pie bye bye.
Knowing my weekend plans had a dinner with some girlfriends on the agenda, this time around, I went the savory and spirited route.
Now THIS makes a party.
This recipe came about on its own, as an homage to its predecessor, the Hotel Inspired White Peach Sangria I whipped up when I visited Harry & David HQ last year.
Ah, but this…
Red zin with cherry notes cooled down with ice cubes, then tempered with cherry liqueur and heightened by a splash of gorgeously pink sparkling rosé, each drink of this sangria is bettered only by the bites of sweet, roasted cherry halves that absorbed the zinniest taste of the red zin and serve as the boozy base of this fruity medley.
I spruced my version up with slices of oranges and some sprigs of fresh mint. Rosemary or basil would be equally tasty enhancements if you’re looking to spike it up the flavor values even more.
- 1 pound cherries, pitted and sliced in half
- 1 tablespoon sugar
- 1 750 ml bottle red zinfandel (Gnarly Head)
- 5 ounces Kirsch (cherry flavored liqueur)
- 1 orange, thinly sliced
- 1 750 ml bottle cava brut rosé (sparkling rose wine)
- mint or basil leaves
- Preheat oven to 400 degrees F. Place cherries in an oven proof baking dish and sprinkle with sugar. Roast the cherries for 35-40 minutes. Allow to cool completely.
- Combine the red zinfandel and Kirsch in a pitcher with the roasted cherries and any remaining juice. Add orange slices and refrigerate for 3 hours or up to overnight.
- Serve over ice, top with a hefty pour of the cava rosé and garnish with mint or basil leaves and make a toast to your health.
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