ORANGE AND RED MIXED RECIPES
BEST SANGRIA RECIPE - HOW TO MAKE RED SANGRIA
Everyone needs to know how to make red sangria. It's super refreshing, full of ALL the best fruit, and it's the perfect ratio of wine to brandy. We'll be drinking our not-to-sweet version all summer long.
Provided by Makinze Gore
Categories cocktail
Total Time 2 hours 20 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- In a large pitcher, mix together wine, orange juice, brandy, and sugar then stir in oranges, apples, blueberries, and strawberries. Refrigerate until ready to serve, preferably 2 hours. Top off with seltzer before serving.
BEET & ORANGE SALAD RECIPE | RACHAEL RAY IN SEASON
Try to use as many varieties of beets and oranges as you can find to make the most colorful dish.
Provided by Janet Taylor McCracken
Categories Side Dishes
Total Time 55 minutes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°. Finely grate 1 tsp. zest from 1 orange. Using a vegetable peeler, remove the remaining zest in long strips. Cut the orange in half horizontally. Squeeze enough juice from 1 half to measure 2 tbsp. Using a sharp knife, cut the peel and pith from the remaining 3 1/2 oranges. Cut into 1/4-inch-thick rounds; place in a bowl. Cover and refrigerate.
- Separate the beets by variety. Place 1 variety on the center of a large sheet of foil. Repeat with the remaining beets. Drizzle with the olive oil. Season with salt and pepper. Top with the strips of orange zest. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.
- In a jar with a lid, shake the 2 tbsp. of orange juice and 1 tsp. of orange zest, the shallot, vinegar, mustard, and allspice; season. Add the EVOO and shake to blend. Season the dressing.
- Cut the beets into 1/4-inch-thick rounds. Arrange the beets and orange slices on a platter; season. Top with the dressing and microgreens.
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