|This winter sangria combines the best of what is available during the season - cranberry, pomegranate, orange, apple, and of course a good red or white wine - and is perfect as a Thanksgiving and Christmas sangria. Plan to double it though!|
Cranberry Pomegranate Winter SangriaI adore a good sangria, especially over the Thanksgiving and Christmas holidays and let me tell you. They go fast so you might even want to double this, depending on how many folks you have around. We'll add this to our Weekend Cocktail Series, a little bit early so that you can enjoy it with your holiday meal - and I am here to tell you that this is goooooood! This sangria combines the best of what is available right now - cranberry, pomegranate, orange, and apple. I like mine a bit on the sweeter side, so maybe add 1/2 cup of the simple syrup, taste and adjust to your liking. Check out my spring sangria too - with lemon, pineapple, strawberries, orange, and apple, it's equally delicious.
Here's how to make it - enjoy!
Recipe: Cranberry Pomegranate Winter Sangria©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 4 hours | Yield: About 6 to 8 servings
- 1 (750 ml) bottle of red zinfandel
- 4 cups of cranberry juice
- 2 cups of POM Wonderful pomegranate juice
- 1 cup of orange juice
- 3/4 cup of simple syrup
- 1 apple, unpeeled, cored, quartered & sliced thin
- 1 orange, halved and sliced thin
- 1 lemon, halved and sliced thin
- 1/2 cup of fresh cranberries
- 1/4 cup of pomegranate seeds
- San Pellegrino sparkling water
Combine all of the ingredients in an extra large storage container, taste and adjust flavors to your liking. Chill at least 4 hours or overnight. Stir before serving and transfer to pitchers or pour by the glass. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, leaving about an inch of free space at the top. Top each glass off with a splash of Pellegrino and lightly stir.
Note: The color for this sangria comes primarily from the juices, so you can use either red or white. Use any good wine that you prefer. I used a red zinfandel, but other good choices include Cabernet Sauvignon, Merlot, Rioja, Shiraz, or Beaujolais.
Requires Adobe Reader - download it free!©Deep South Dish
Check These Recipes Out Too!
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Pineapple Lemonade Sangria
Pat O'Brien Hurricane
Posted by Mary on November 24, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline..