Zurracapote Recipe
Originating in Rioja and surrounding regions of northern Spain, zurracapote is a refreshing mulled wine beverage that is ideal for celebrations of any nature. Unlike its close relative, sangria, zurracapote (or zurra for short) relies on extracting flavors from spices and dried fruits; sangria’s flavor profile comes from liberal use of citrus fruits and the addition of sparkling water.
When making zurracapote, it is best to use red wines from the Rioja region. Because it is aged in oak barrels, the vanilla flavors that develop give this wine its distinctive characteristics. However, any claret or full-bodied red will work just fine. One note: Because of its rich flavors and sweetness, it is easy to forget that it is an alcoholic beverage, so be careful when serving – it can sneak up on you or your guests.
Basic zurracapote recipe
There are as many recipes for zurracapote as there are people and places who make it, and this is one of the more enjoyable aspects of this drink – it allows anyone to create their own “secret” recipe. However, the basic ingredients are the same – red wine, sugar, cinnamon, dried fruits, and lemon.
This recipe is as easy as any, and provides a good foundation. The drink can be served at room temperature, chilled, or over ice, depending on your preference. A goblet is the preferred glass.
- 1 bottle full-bodied red wine, ideally from the Rioja region
- 1 cup brown packed dark brown sugar
- 1 stick cinnamon
- Peel of a lemon
- ¾ lb. dried peaches (or apricots or mangoes)
- ¼ lb. dried plums
- ¼ lb. raisins
Combine and cover the fruits in warm water and soak them for at least two hours.
Combine the remaining ingredients in a saucepan and heat to a boil. Remove from the heat and let it cool for five minutes or so while stirring the mixture with a wooden spoon.
Drain the liquid from the fruits and discard. Add the fruits to the wine mixture, cover, and return to heat. Simmer for fifteen minutes. Remove from heat and cool.
Ideally, the fruits should macerate for two or three days in the spiced wine for the best flavor. However, once the mixture has cooled, it can be served, and will be quite good. When you are ready, remove the cinnamon and lemon peel before pouring. The fruits can be left in the liquid, and are quite tasty of themselves.
On an added note, some recipes call for mixing in complementary liqueurs, other dried fruits, or spices. This is where personal creativity can lead to an excellent variation on the theme of zurracapote.
Zurracapote as a dessert
Zurracapote is also a traditional compote dessert served at Christmas in the Basque region, and is based on the beverage. This recipe will serve six and works well with sweetened whipped cream.
- 8 oz. each dried plums and either dried apricots or peaches
- 3 oz raisins
- 12 oz.. red wine (preferably from Rioja)
- 1 c. water
- 4 medium apples (Granny Smith or other tart apple)
- 4 medium pears
- ¾ c. granulated sugar
- ½ of a lemon
- 1 cinnamon stick
Macerate the dried fruits in the red wine for at least an hour
Peel, core, and cut the apples into wedges and cook them in the water in a saucepan for five minutes over medium heat. Add the lemon, sugar, and cinnamon and boil for a minute or two longer to dissolve the sugar completely. Add the fruits and their soaking liquid and continue simmering for at least ten minutes and the liquid begins to reduce and thicken. Remove from the heat and allow the mixture to cool.
Before serving, remove the cinnamon stick and lemon, then spoon the compote into a dessert dish, adding a dollop of whipped cream on the side.
No matter if you like your zurracapote in liquid or solid form, you will find both of these recipes will be a hit at your next party or gathering.