Transform mealtime into a celebration with Pasmosa Sangria - an all-season refresher! Whether enhancing your chicken dinner, spicing up holiday toasts, or sipping a light summer drink, our delightful recipes add a savory touch to every experience.
- 2 cups Pasmosa Red Sangria
- 3 tbsp. of olive oil
- 1 tbsp. of unsalted butter
- 1 medium sweet yellow onion, peeled and thinly sliced
- 4 chicken breast halves or 8 chicken thighs, bone-in and skin on
- 1/4 cup orange marmalade
- 1/4 to 1/2 tsp. red pepper flakes
- 1 tbsp. fresh lemon juice
- 1 cup seedless red grapes, halved
- Salt and freshly ground pepper
In a large sauté pan, heat 2 tablespoons of the olive oil along with the butter over medium heat. Add the onion and season with salt and pepper. Sauté, stirring often, until golden and caramelized, about 20 minutes.
Remove the caramelized onions from the pan and set aside. To the same pan, over medium-high heat, add the remaining 1 tablespoon of olive oil. Season the chicken pieces with salt and pepper and add them to the pan, skin side down. Sauté until golden brown, then remove the chicken from the pan.
Add the Pasmosa Red Sangria and deglaze, scraping up any browned bits from the bottom of the pan. Add orange marmalade, red pepper flakes, lemon juice and caramelized onions to the pan and stir to combine. Simmer the sauce for 2 minutes.
Return chicken to the pan, skin side up, and bring the mixture to a simmer. Cover pan, reduce the heat to low, and braise chicken for 15 to 20 minutes, or until the chicken pieces are cooked through and the sauce is reduced. The sauce takes about 30 to 50 minutes to thicken, and should be a creamy, rich, and glossy sauce at the end.
To serve, place the chicken pieces on a large serving platter and pour the sauce over top. Garnish with grapes and serve.
Hot Mulled Sangria
Hot Mulled Sangria is made from Red or White Sangria and mulling spices. Simply follow the directions below.
You can use a crock pot, kettle, or sauce pan. Simply empty the contents of the Pasmosa Sangria into the pot or pan, then take the muslin bag with the mulling spices in it and insert the bag into the sangria. Do not empty contents. The bag will work like a tea bag.
Warm the sangria to approximately 165-175 degrees. Do not boil the sangria or you will boil off the alcohol. If you use a low heat, this should take 15 to 20 minutes.
Taste for temperature and flavor. Remove the muslin bag and pour as desired. Add a cinnamon stick to each cup or heat-rated glass. (If the muslin bag is left inside the crock pot, kettle, or saucepan while serving the sangria you will receive a stronger flavor than desired. Remove the muslin bag based on taste.)
The following can be added based on taste and how much you like to spice it up. However, the mulled sangria will taste great based on the contents of the bag and the cinnamon sticks as directed above.
- Fruit Garnishes: Thin slices of oranges, lemons, limes. The more citrus you add, the more sugar or honey you will need to sweeten the mulled sangria.
- Sweetener: Sugar or honey or both!
- Liqueur (depending upon your desired taste): Brandy, Grand Marnier, Cointreau, Chambord, St Germain, Midori or Araceli Marigold Liquor