by Marielle Elise

Created on: March 20, 2009

Zurracapote (informally known as "Zurra") is a popular Spanish beverage, similar in some ways to the more widely disseminated Sangra. Traditionally a mixture of red wine blended with various citrus fruits, sugar, and cinnamon, the recipe can be modified in many ways to create this delightfully mild, yet flavorful, alcoholic drink. Native to the La Rioja region of Spain and enjoyed in many of the country's regions and provinces, it is often prepared as a part of a locale's traditional festivities. The concoction typically must steep for several days to achieve peak flavor quality, so keep that in mind when choosing this recipe for a planned gathering.

Ingredients:

1 Liter red wine (a full-bodied red from Rioja will give this recipe a real authentic flavor!)

1 cup brown sugar (firmly packed)

1 stick cinnamon

Peel of 1 lemon

10 oz. dried peaches

4 oz. dried plums

4 oz. raisins

Pre-Prep:

Soak dried fruits in water at room temperature for 2 hours before continuing with the following directions.

Directions:

In a medium saucepan, combine wine, brown sugar, cinnamon, and lemon peel. Bring the mixture to a boil, reduce heat, and let simmer for 5 minutes, stirring continuously.

Drain fruit and carefully add it to the wine mixture. Cover saucepan with lid and let simmer for 15 additional minutes on low heat. Remove from heat and allow to sit for at least 2-3 hours before serving. Zurracapote may be served hot or cold, as desired.

Optional:

For a milder version of Zurracapote, substitute water for half of the red wine, to dilute the alcohol.

A common substitution for dried peaches is dried apricots. Other dried fruits (for example cherries or pineapple) can also make for delicious variations on the traditional recipe. Or try an orange peel in place of the lemon. Go ahead-be adventurous!

For a delicious sauce to accompany cakes or desserts, use half the amount of wine and do not add water. Allow Zurracapote to thicken, and drizzle as desired.

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