Recipes

JOYA® Sangria is Made For Mixing

JOYA® Sangria is made for mixing because of our richer, fuller flavor and original strength wines at 12% ABV. These wines stand up to and compliment a wide variety of fruits and spices when mixed. Try some of our favorite recipes below. Have a new JOYA® Sangria recipe to share? Send it to us here, along with your photograph and a few words about your passion for Sangria, or post it to our Facebook page . Click below for a printable PDF for more fantastic recipes!

JOYA_cocktails_and_recipes


L’HIRONDELLE GARDEN SANGRIA

JOYA® White and Red Sangria garnished with an assortment of fresh fruit, herbs and edible flowers.

SANGRIA CIDER COCKTAILS

Combine JOYA® Red and White Sangria with apple cider and serve hot or cold, garnish with apple slices.

WINTER WHITE SANGRIA

JOYA® White Sangria and garnish with a fresh pear slice.

SAKE SANGRIA

For an Asian inspired cocktail combine equql parts of JOYA®Red and cold Sake, shake over ice, then strain and serve.

BELLINI SANGRIA

JOYA® White Sangria, fresh peaches, juicy oranges and coconut water garnished delicately with a few raspberries and/or strawberries. Adding champagne makes a lovely addition.

STONE-FRUIT SANGRIA

JOYA® Red or White Sangria with any stone fruit puree. Add sliced stone fruits as garnish.

SPARKLING CHERRY SANGRIA

Champagne, White JOYA®Sangria and cherries; three of our favorite things make this bubbly Sangria extra special.

PEACH SANGRIA

JOYA® White Sangria and ginger ale, garnish with sliced peaches. So cool and refreshing it’s like a mini vacation in a glass.

ROSE SANGRIA

What makes this sangria so pink? The combination of 70% White Sangria and 30% Red Sangria. It’s a refreshing combination.

POMEGRANATE & CITRUS SANGRIA

Given all the antioxidants in both the Red JOYA® Sangria and pomegranate seeds in this Sangria, we are prepared to consider this a health drink. Raise a glass if you’re with us!

SUNSET SANGRIA

You might not have thought to combine JOYA® Red Sangria, limes and nectarines but this Sangria recipe blends the flavors beautifully. Thread nectarine slices on skewers and add to glasses.

MIXED BERRY SANGRIA

A trio of fresh berries and the spark of Proseco or sparkling wine make this easy recipe a great option. JOYA® White Sangria with fresh raspberries, strawberries and blueberries, Prosecco or sparkling wine.

SANGRIA BLANC

JOYA® White Sangria served over ice with a splash of soda water or Cava (Spanish Champagne) to topp off lime wheels, grapes and rosemary sprigs.

JOYA LA MANCHA MARTINI

2 parts JOYA® Red Sangria, 1 part quality Vodka. Fruit Garnish: orange wheels, lemon wheels, fresh herbs, lemon zest twists, haved kumquats, stone fruit slices.

RASPBERRY & SERRANO SANGRIA

It’s no secret, the combination of berries and chili peppers are a great combination. JOYA® White Sangria with raspberries, finely diced Granny Smith Apples, diced strawberries and finely chopped serrano pepper. Garnish with fresh mint leaves and a splash of club soda.


JOYA SANGRIA CHICKEN

The fruity flavors of JOYA® Sangria combined with caramelized onions, orange marmalade and a bit of heat to create this sweet, spicy and addictive chicken recipe.

  • 3 table spoons of olive oil
  • 1 table spoon 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
  • 2 cups JOYA® Red Sangria
  • 1/4 cup orange marmalade
  • 1/4 to 1/2 teaspoon red pepper flakes, or to taste
  • 1 table spoon fresh lemon juice
  • 1 cup seedless red grapes, halved
  • Salt and freshly ground peper

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 JOYA® Sangria and deglaze, scraping up any browned bits from the bottom of the pan.

Add the orange marmalade, red pepper flakes, lemon juice and caramelized onions to the pan and stir to combine. Simmer the sauce for 2 minutes. Return the chicken to the pan, skin side up, and bring the mixture to a simmer. Cover the pan, reduce the heat to low and braise the chicken for 15 to 20 minutes, or until the chicken pieces are cooked through and the sauce is reduced.

If your sauce is not thickening try this simple trick. Just toss a couple of butter cubes in a bit of cornstarch. Just that tiny amount of cornstarch that clings to the butter’s surface is enough to gently thicken your sauce as it simmers, giving you 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.

Serves 4

JOYA® SANGRIA HAM

he ultimate holiday ham, full of over-the-top, fabulous flavor. This recipe is a labor of love, but so worth it

  • One 8-pound fresh bone-in ham
  • 1/4 cup whole cloves
  • 2 cups packed dark brown sugar
  • 1 cup unsweetened pineapple juice
  • 2 cups JOYA® Red Sangria

Preheat oven to 400°F.

Use a sharp knife to score the ham 1/4-inch deep in a diamond pattern.

Place the ham in a large roaster with the rind side up and stud with the whole cloves. Pack the top of the ham with the brown sugar, being sure to coat the surface thickly (some may fall off into the pan).

Roast the ham, uncovered, until the sugar begins to melt, about 15 minutes. Meanwhile, stir together the pineapple juice and JOYA® Red Sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 45 minutes.

After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.

Lower the oven temperature to 325°F and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160°F before serving.

Serves 8-10