Tuesday, November 24, 2009

Weekend Cocktails - Cranberry Pomegranate Winter Sangria

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 Sangria

I 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. I like to use a white zinfandel, which is actually a light red in color, although any white you like, red or white will work.


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

Ingredients
  • 1 (750 ml) bottle of white zinfandel (red in color)
  • 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
Instructions

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.

Cook's 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 white zinfandel, which is actually a light red in color, but other good choices include Cabernet Sauvignon, Merlot, Rioja, Shiraz, or Beaujolais.

Summertime Red, White and Blueberry Sangria: Perfect for the patriotic holidays! Include the orange juice and sliced apple, but omit the pom seeds, orange and lemon slices, and cranberries. Substitute 1 small container each of blueberries, raspberries and blackberries.

Source: http://deepsouthdish.com

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Posted by on November 24, 2009

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