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Mar 252011

Pineapple Sangria

When working in a Cuban restaurant homemade sangria was a staple on the menu.
Never getting the owner’s recipe I started hunting for one I liked and found this:


1 20oz. can Dole’s pineapple chunks

1 750 milliliter bottle of Burgundy

1 46oz. can pineapple juice

¼ cup brandy¼ cup sugar

Fresh fruit, sliced



Combine all ingredients, except fruit, and stir well to dissolve the sugar.  Pour
into a large enough container to hold liquid and fruit, refrigerate for at least 12 hours and enjoy with about anything you’re having, whether it be a bbq, a picnic or even  a good old Cuban Sandwich…………


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