Happy Cinco de Mayo!

At my house, we celebrate Cinco de Mayo simply because I’m addicted to Mexican food. I usually plan a big dinner featuring cheesy-chicken enchiladas, chili rellenos, chips and chili-cheese dip, jalapeno beans, spicy rice, and salsa. This year, since we’re expecting company, I thought I’d add sangria to the menu.

I’m going to try the following Sangria recipe from Leisure Arts. My plan is to mix everything together except for the wine or grape juice, divide it into two punch bowls, and then add a half liter of wine to one and a half quart of grape juice to the other. That way both the adults and the kids get to enjoy it.

Sangria

1 can (46 ounces) pineapple juice, chilled
1 quart orange juice, chilled
1 package (0.13 ounces) unsweetened raspberry-flavored soft drink mix
1 package (0.13 ounces) unsweetened cherry-flavored soft drink mix
2 cups sugar
4 cups water
1 liter red wine or 1 quart grape juice, chilled
Fresh orange slices and maraschino cherries to garnish

In a 1-1/2-gallon container, combine pineapple and orange juices, drink mixes, and sugar; stir until well blended and sugar is dissolved. Add water and wine or grape juice. Cover and store in refrigerator. Garnish individual drinks or punch bowl with fresh orange slices and maraschino cherries.

Yield: about twenty-four 6-ounce servings.

Hope you enjoy this free recipe as much as I’m planning to. Now, I’ve just got to decide if I’m also going to treat myself to Mexican food for lunch today—before the big dinner! I know a place that makes incredible brisket nachos.