I suppose I should call this recipe “cherry-orange sangria blanca” since it’s made with white wine, but because it looks red, that might confuse everyone. So, I’ll just stick with calling it “sangria.”

This is a great drink to serve a crowd. It’s festive and attractive looking and the possibilities are endless when it comes to the added fruit and it tastes amazing.

Why I Love This Recipe

• I appreciate how sangria makes an inexpensive wine (that’s maybe not everyone’s favorite) more festive and tasty.
• This sangria has never failed me when it comes to feeding the thirst of a crowd!
• It looks as gorgeous as it tastes.

If you prefer a red wine sangria, give my red, white and blue sangria a try! It’s so refreshing and delicious!

Ingredients

• Dry white wine: I use dry white wine as the base to keep the sangria light and refreshing.
• Freshly squeezed orange juice: I add freshly squeezed orange juice for a burst of citrus flavor and natural sweetness. Store-bought is too sweet.
• Brandy: This adds depth and richness to the final mix.
• Cointreau: My favorite spirit to add citrus notes to a cocktail.
• Simple syrup: This balances the tartness of the fruits and create a smoother taste.
• Cherries, Grapes, Blueberries: I like this trifecta of fruit for their flavor and they hold up well in liquid.
• Plums: Plums are sweet and tart, so I like using them for balance.
• Orange and lime slices: I add them right before serving and they are a great visual.

How to Make Cherry Sangria

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I start out by making my simple syrup so it has time to cool completely.
• Step Two: I start by combining all the alcohol, orange juice and simple syrup in a large pitcher and adding the cherries, grapes, blueberries and plums to the alcohol mixture. I refrigerate this mixture between 12-16 hours.
• Step Three: I stir the sangria just before serving and add the orange and lime slices.
• Step Four: When I ready to serve, I fill glasses with ice and use a slotted spoon to add fruit from the pitcher to each glass. I pour the liquid over ice and the fruit and serve.

Recipe Tips

• When it comes to making the simple syrup, I add 1/2 cup water and 1/2 cup sugar to a small saucepan. I bring it to a boil and simmer until sugar is dissolved. You’ll want it to cool completely.
• Cherries, grapes and blueberries are a great snack after they have soaked up the alcohol.
• Consider making two pitchers, it goes fast!
• If you decide to use a softer fruit like raspberry, don’t add it until serving time.
• I’ve also used blackberries and peaches, when they’re in season.
• If you want to use red instead of white wine, sub out the orange juice for cranberry juice cocktail (orange juice and red wine are not a match taste wise – too acidic).
• Make sure to use a glass large enough to accommodate lots of fruit.

Storage

• The sangria will keep in the refrigerator for 2-3 days.
• I always cover the top of my pitcher with plastic wrap to prevent my sangria from absorbing any flavors from the fridge.

More Refreshing Summery Drinks

• lemon drop martini
• icy hibiscus margarita
• frozen peach margarita
• mojito
• cosmopolitan

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The Best Cherry-Orange Sangria

Enjoy the abundance of cherry season with a favorite cherry sangria recipe. Fresh cherries, oranges and grapes make this sangria look as amazing as it tastes.

Course Drinks

Cuisine American, Spanish

Keyword Cherry Orange Sangria

Prep Time 30 minutes minutes

Chilling 16 hours hours

Total Time 16 hours hours 30 minutes minutes

Servings 6 glasses

Calories 311kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• pitcher

Ingredients

Cherry Sangria:

• 1 bottle (750 ml) dry white wine
• 1-1/2 cups fresh squeezed orange juice (about 8 oranges)
• 1 cup brandy
• 1/2 cup Cointreau
• simple syrup*
• 1 lb fresh cherries, pitted
• 2 cups red seedless grapes
• 1 cup blueberries
• 2 plums sliced into wedges
• 2 oranges sliced in wedges
• 1 lime sliced in wedges

Instructions

Cherry Sangria:

• To a large pitcher add white wine, orange juice, brandy, Cointreau and simple syrup. Stir well.
  1 bottle (750 ml) dry white wine, 1-1/2 cups fresh squeezed orange juice (about 8 oranges), 1 cup brandy, 1/2 cup Cointreau , simple syrup*
• Add cherries, grapes, blueberries and plums. Chill for 12-16 hours. Stir sangria and just before serving add oranges and limes (adding them before will add a pithy-rind taste to the drink).
  1 lb fresh cherries, pitted, 2 cups red seedless grapes , 2 plums sliced into wedges, 2 oranges sliced in wedges , 1 lime sliced in wedges , 1 cup blueberries
• Fill six glasses 1/2 full with ice and use a slotted spoon to add fruit from the pitcher to each glass. Pour liquid over ice and fruit and serve.

Notes

Making Simple Syrup: *For the simple syrup, add 1/2 cup water and 1/2 cup sugar to a small saucepan. Bring to a boil and simmer until sugar is dissolved. Cool completely.

For optimal outcomes when preparing this cherry orange sangria, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 8oz. | Calories: 311kcal | Carbohydrates: 30g | Protein: 1g | Sodium: 8mg | Fiber: 1g | Vitamin A: 21IU | Vitamin C: 36mg | Calcium: 1mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cherry-Orange Sangria appeared first on Noble Pig.

These yummy, little bites will have you menu planning for a party. Whether you’re celebrating a holiday, feeling patriotic, or just enjoy the red color scheme, these tassies look festive all together on a platter.

While maraschino cherries usually remind us of a Shirley Temple drink, it turns out they do well in baking recipes too. What you’ll find most surprising about this recipe is how well sweet cherries and peppermint complement each other. You won’t be able to stop eating them.

By perching the bright red long-stemmed cherries in these tender pastry pouches and using coarse sugar on top for glitz, you have a real winning dessert! These tassies are small enough that they can be eaten out of hand without a fork, making them a memorable sweet ending for any upcoming gathering.

What Is a Tassie?

By dictionary definition, “tassie” means cup, and in terms of dessert translates into individual pastry cups filled with a mixture of nuts, sugar, candy and in this case cherries.

Tassies are most popular in the Southern United States, where pecan tassies are the cookie version of southern pecan pie.

The filling possibilities are endless for these little bites and they bake up perfectly.

This post may contain affiliate links. Please read my disclosure policy.

Ingredients You’ll Need for Cherry Tassies

There are two main components in this fabulous tassie recipe: a pastry pouch crust and the simple cherry filling (which really isn’t a filling at all).

You’ll be be surprised how easy the pastry dough is to prepare from scratch. To make the homemade peppermint flavored pastry dough you’ll need:

• butter – European butter is always best when making a pastry crust
• confectioners’ sugar
• baking powder
• salt
• peppermint extract
• vanilla extract
• egg
• all-purpose flour
• striped peppermint candies – found in the candy or bulk aisle 

For the filling you’ll need:

• stemmed maraschino cherries – that’s it, the crust bakes around and fills in around the cherry so you couldn’t ask for an easier filling recipe

Extra items:

• cooking spray – for the mini-muffin tin
• coarse sugar – for garnish, don’t skip this

Making Cherry Tassies

1. Preheat your oven to 350^o F. Generously coat a mini-muffin pan with cooking spray; set aside. (You can use a 48 count mini-muffin tin or two 24 count mini-muffin tins on two different racks of the oven.)

2. In a large mixing bowl beat butter on medium to high speed for at least thirty seconds. Gradually beat in 1-1/2 cups of confectioners’ sugar, baking powder and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour and candies.

3. Place remaining 3/4 cup confectioners’ sugar in a shallow bowl. Shape the dough into 1″ balls; roll in confectioners’ sugar. Press each ball into bottom and up sides of prepared muffin cups.

4. Place cherry, stem side up, in each cup (cherry will not fill cup). Bake about 12 minutes or until pastry is slightly browned. Sprinkle with coarse sugar. Cool 10 minutes in pan.

5. Using a small, sharp knife, loosen tassies from cups. Transfer to wire rack. Cool completely. Makes about 48 tassies.

Frequently Asked Questions

Can I Use Stemless Maraschino Cherries?

Yes you can. The stems are for more dramatic effect and have nothing to do with the success of the recipe.

How Do I Store Them?

Place cherry tassies in a single layer in an airtight container. Store tassies at room temperature up to twenty-four hours or refrigerate them up to three days. Return tassies to room temperature before serving.

Can I Make An Adult Version?

Use whiskey-flavored cherries or any type of flavored cherry you prefer for this recipe.

MORE MARASCHINO CHERRY RECIPES

Maraschino Cherry Ice Cream
Soft Baked Maraschino Cherry-Chocolate Chip Cookies
Adult Shirley Temple Cocktail

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Cherry Tassies

Long stemmed maraschino cherries burst right out the top of these pillowy-soft and bite-sized pastry pouch cookies. They are the perfect addition to any dessert table.

 

Course Dessert

Cuisine American

Keyword Cherry Tassies

Prep Time 40 minutes minutes

Cook Time 12 minutes minutes

Cooling 10 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 48 tassies

Calories 109kcal

Author Cathy Pollak

Ingredients

• Cooking Spray
• 1-1/4 cups butter, room temperature
• 2-1/4 cups confectioners' sugar, divided
• 1 tsp baking powder
• 1/2 tsp table salt
• 1 tsp peppermint extract
• 1 tsp pure vanilla extract
• 1 large egg
• 2-1/2 cups all-purpose flour
• 1/2 cup finely crushed striped peppermint candies (about 18), (I pulverized them with my food processor)
• 48 red maraschino cherries with stems, drained
• coarse sugar for garnish

Instructions

• Preheat oven to 350^o F. Generously coat a mini-muffin pan with cooking spray; set aside.
• In a large mixing bowl beat butter on medium to high speed 30 seconds. Gradually beat in 1-1/2 cups of confectioners' sugar, baking powder and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour and candies.
• Place remaining 3/4 cup confectioners' sugar in a shallow dish. Shape the dough into 1" balls; roll in confectioners' sugar. Press each ball into bottom and up sides of prepared muffin cups.
• Place cherry, stem side up, in each cup (cherry will not fill cup). Bake about 12 minutes or until pastry is slightly browned. Sprinkle with coarse sugar. Cool 10 minutes in pan.
• Using a small, sharp knife, loosen tassies from cups. Transfer to wire rack. Cool completely. Makes about 48 tassies.

Video

Nutrition

Calories: 109kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 69mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Calcium: 10mg | Iron: 0.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cherry Tassies appeared first on Noble Pig.