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Sangria
This should ideally be made the day before, in order to allow the fruit to macerate and add its aromas to the wine.
In recent weeks on our tour of the Mediterranean we have been looking at the superstitious traditions that surround those two common
denominators of the cookery of the region: olive oil and garlic.
Particularly interesting are those traditions relating to the 'evil eye'.
In Egypt, for example, there exists a complex ancient ritual for identifying the possessor of the 'evil eye' that has brought about some grave misfortune.
And this is described vividly in a book that my friend Keith, the vicar, lent me recently. Titled Manners And Customs Of The Modern
Egyptians, it was in fact published more than a century ago in 1898:
"Garlic is very generally used in the following manner by the people of Egypt, to counteract the effects of the evil eye. A piece of about the size of a walnut is placed upon burning coals and left until it has ceased to bubble. This should be done a short time before sunset; and the person who performs the operation should repeat three times, while the garlic is burning, the first chapter of the Koran and the last three chapters of the same, all of which are very short. On taking the garlic off the fire, it will be found (we are told) to have assumed the form of the person whose envy or malice has given occasion for this process; it is then pounded, put into some food and given to a black dog to be eaten."
Meanwhile, back in Spain, the recognition and fear of the evil eye is very important to this day. It probably arrived with the Moors, who
occupied the land from 711 to 1492 AD.
In Spain, someone who possesses the evil eye is known as being under 'la mala sombra' – the evil shadow – and you hear these words cropping up in Spanish conversation all the time.
Another great tradition in Spain is obviously the Catholic one, and this is the basis of this week's recipe.
Sangria, a corruption of 'sang real' – the true blood, referring to that of Christ – is the refreshing drink most commonly served in every dark and smoky bodega in Spain.
It should ideally be made the day before, in order to allow the fruit to macerate and add its aromas to the wine. Often a stick or two of
cinnamon is added, in the dubious belief that this helps the 'blood' to 'go to your head more quickly!
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Sangria
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INGREDIENTS
Serves 4
1 bottle red wine
1 tablespoon sugar
1 orange, washed and sliced
1 lemon, washed and sliced
1 cinnamon stick
7 fl oz/200ml lemonade
METHOD
1. Mix all the ingredients apart from the lemonade in a jug and refrigerate for a few hours or overnight.
2. Add the lemonade and some ice just before serving. Serve, allowing some fruit to pour into into each glass.
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Weather for Bedford
Sunday 12 February 2012
Today
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Temperature: 2 C to 5 C
Wind Speed: 12 mph
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