Casa Grande Sangria

1 cup sugar

1 cup water

1 cup lime juice

1 1/2 cups orange juice

3 1/2 cups red wine

2 ounces brandy

1 cup sparking water

1 lime, thinly sliced

1 lemon, thinly sliced

1 orange, thinly sliced

1 apple, cored and thinly sliced

Fresh mint sprigs

In a small saucepan, add the water and sugar. Set temperature to medium-high and bring sugar-water to a boil. You want to keep boiling until you dissolve the sugar and the syrup is clear. This takes about 10 minutes.

In a large container, pour in the lime juice and lemon juice. Then, stir in the sugar syrup and mix thoroughly. Next, add the wine, brandy, sparkling water, lime slices, lemon slices, orange slices, and apple slices. You want to let the Sangria sit for 10 minutes. Pour into a tall glass and garnish with a fresh mint sprig.

NOTE: Pour into a large jar and tighten lid. If you want chilled, place in your ice chest.

Makes 6 to 8 servings.

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Sangria Recipes - Sangria Ham

INGREDIENTS:
1 (8 pound) bone-in fresh ham with rind removed
1/4 cup whole cloves
1 pound brown sugar
1 cup unsweetened pineapple juice
2 cups sangria wine

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).

Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern.
Place in a good sized roaster with the fat side up, and stud in a
decorative manner with the whole cloves…be sure to use plenty.

Pack the top of the ham with the whole pound of brown sugar to
coat the surface as thickly as possible. Some may fall off into the pan,
but that can not be helped. Leave it there to sweeten the
basting juices needed in later steps.

Roast, uncovered, until the sugar begins to melt, about 20 minutes.
During this time, mix together the pineapple juice and sangria.

When the sugar has begun to melt, pour one cup of the wine mixture over the ham,
and return the ham to the oven for 40 minutes.

Tent the ham with foil if desired.

After one hour in the oven, baste the ham with a second
cup of the wine mixture, stirring it into the pan drippings.

Return the ham to the oven for 2 more hours,
basting after the first hour with the remaining wine mixture.

Lower the oven temperature to 325 degrees F (165 degrees C),
nd baste the ham every 20 minutes with the pan drippings for
the final hour of cooking. A meat thermometer should read
160 degrees F (65 degrees C) before serving.