Have you every bought something by accident then realized your mistake when you were unpacking your grocery bags? Yeah, me neither…
More than once I have come home with decaf coffee, conditioner instead of shampoo, or one-ply toilet paper (seriously, why do they even make this stuff?).
This is how I ended up with a bottle of red zinfandel wine recently. I was supposed to pick up an inexpensive red wine for the Irish Beef Stew my husband was making and I grabbed zinfandel instead of my preferred choice of cabernet sauvignon. He ended up using an old bottle of merlot from the cabinet but then I had to figure out what to do with the zinfandel.
After some research, I discovered red zinfandel is made with the same grapes as it’s more popular sister, white zinfandel, but it’s more robust and less sweet. I popped it open and tried a sip. It wasn’t as bad as I thought it would be but I still didn’t want to just drink it plain.
As a part of my No Waste Challenge, I decided to chop up the pear and apple that were still rolling around in my vegetable crisper and make a sangria with the zinfandel. I also added a piece of ginger and a bottle of sweet dessert wine that’s been collecting dust in my fridge.
It turned out pretty darn good! The combo of the fruit, ginger, tart wine and sweet wine made a lovely combination after it chilled for a day. Then I simply fished out the ginger and voila, delicious Pear Ginger Sangria just in time for autumn and the rainy days ahead.
- 1 bottle red zinfandel (I used Ravens Wood)
- 1 bottle pear dessert wine (I used Hillcrest)
- 1 apple
- 1 pear
- 1 tablespoon ginger
- Chop fruit and place in container (or divide into two containers like I did).
- Chop ginger into two pieces, leave the peel on since you won’t be eating it. It’ll make it easier to find later and the peel has a ton of flavor!
- Add both wines, cover and store overnight before drinking.