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Roasted Cherry Sangria

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.

Roasted Cherry Sangria | foodiecrush.com

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.

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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.

Roasted Cherry Sangria | foodiecrush.com

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.

Roasted Cherry Sangria | foodiecrush.com

Roasted Cherry Sangria | foodiecrush.com

Roasted Cherry Sangria | foodiecrush.com

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…

Roasted Cherry Sangria | foodiecrush.com

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.

Roasted Cherry Sangria | foodiecrush.com

 

4 from 1 vote
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Roasted Cherry Sangria

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Thanks for reading and supporting my partners which allows me to create new and special content like this for my you. I was compensated for recipe development and sharing this post with you. Please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook and Pinterest. As always, all opinions are my own.


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Comments

  1. This sounds amazing. But even more amazing is the summer issue of Foodie Crush. Congrats, Heidi. It’s a work of art! I can’t even believe it..really. The content, the level and depth of all the stories, ALL the pics!!!, the interviews; truly so amazing. And it also makes me wish I didn’t have to leave early from Big Potluck! But your pics help catch me up a little on what I missed :) Bravo to you for the magazine!!!

    Reply

  9. Heidi,
    First of all, I freaking love that you roasted the cherries for this sangria. Brilliant. Just brilliant. . and I am lusting over your glasses. . so beautiful. .
    (and this is totally off subject, but do you know any food bloggers in WI?) We might be moving there!

    Reply

  16. Now doesn’t that look heavenly and refreshing. And I ADORE that pitcher. I need it.

    Also, thank you for doing what almost no one does, and ACTUALLY TELLING ME WHAT KIND OF ALCOHOL TO BUY. I’m like, a wine dunce, so if you say “buy red zin”, I go to the store and then my brain goes into overdrive when I realize there is more than one brand and I get lost because I DON’T DRINK THAT I DON’T KNOW WHAT TO BUY and then I get tired and go home. Now I have an actual brand to look for which makes to process easy peasy.

    Gorgeous pics (as always) and amazing recipe. Love it. Thanks for sharing <3

    Reply

  19. Hi:
    Why did you roast the cherries for this recipe? Is it to give them a more carmel-like taste? Do they add to the taste of the liquid or just give a bang of flavour when you eat them?

    Reply

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