Chocolate Cherry Sangria Recipes

CHOCOLATE COVERED CHERRY SANGRIA RECIPE - (4.3/5)

Steps:

• 1. Mix all the liquid ingredients together in a pitcher or jug. 2. Stir, stir, stir. 3. Serve over ice and garnish with cherries.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHERRY SANGRIA

Steps:

• In a lrg pitcher, combine cherry juice blend, maraschino cherries w/their liquid, orange juice & lemon juice. Mix well. Add orange & lemon slices. Cover & refrigerate 2-3 hours.
• Before serving, add club soda or lemon-lime carbonated beverage of choice & stir gently.
• Serve over ice in tall glasses. Garnish w/additional maraschino cherries &/or orange slices as desired.

CHOCOLATE-CHERRY SANDWICH COOKIES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of each of half of the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm., Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in the refrigerator.

SHERRY-SANGRIA COCKTAILS

Steps:

• Combine sherry, Cointreau, and fruit in a pitcher. Refrigerate for at least 45 minutes.
• Serve over ice.

CHERRY ALE SANGRIA

Steps:

• Place generous amount of ice cubes in pitcher. Pour in ales, spirits and fruit. Stir, mashing fruit as you go.
• Top with ginger ale and soda water, adding more ice if needed to fill pitcher. Stir and serve.

RED WINE CHERRY SANGRIA

Steps:

• In a large pitcher combine limeade, lemonade, and cranberry juice concentrates.
• If you double the recipe you can use a punch bowl or 2 large pitchers.
• Add the wine and water.
• Stir well until combined At this point if you are not serving, do not add ice cubes or fruit, refrigerate.
• Just before serving add fruit and ice cubes.

CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
• Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.