This Pomegranate Holiday Sangria is bursting with seasonal fruits and spices (and is so easy to make!)
Sangria was my gateway to wine (well, sangria and gluhwein). While wine was sour and astringent, sangria was sweet and fruity and basically the grown-up grape juice of my dreams. Needless to say, I still love sangria, especially as a way of using up seasonal fruits!
But just because summer is over doesn’t mean we have to stop enjoying our favorite fruity elixir. This Pomegranate Holiday Sangria recipe is filled with seasonal autumn flavors like pomegranate and cinnamon, making it the perfect drink to serve up at your next holiday get together.
Ingredients for this Holiday Sangria
- Fresh fruit: Oranges and apples provide a sweet, fruity flavor (while also becoming a tasty treat to nibble on once the sangria has been drunk!)
- Red wine: Just use a cheap bottle of red wine here.
- Brandy: You can use any flavor of brandy you have on hand, like orange or apricot.
- Pomegranate (juice + seeds!): Imparting major pomegranate deliciousness here by using the seeds and the juice!
- Spices: Cinnamon and brown sugar round out this sangria, giving it a distinctly wintery sweet flavor.
Servings: 6 servings
This Pomegranate Holiday Sangria is bursting with seasonal fruits and spices (and is so easy to make!)
Ingredients
- ½ of an orange thinly sliced
- ½ of an apple thinly sliced
- 1 cup pomegranate juice 240 mL
- ¼ cup brandy 60 mL
- 2 Tbsp brown sugar
- 1 750-mL bottle red wine
- 1 cup pomegranate arils 150 g
- 4 sticks cinnamon
- Ice to serve
Instructions
- Muddle: Add orange and apple to a large pitcher and muddle for 30 seconds with the end of a wooden spoon. Add in pomegranate juice, brandy, and brown sugar. Muddle for another 15 seconds.
- Mix: Add in wine, pomegranate seeds, and cinnamon. Place in the fridge for at least an hour to chill. Serve cold, optionally over ice.
Nutrition Information
Serving: 1serving Calories: 194kcal (10%) Carbohydrates: 20.4g (7%) Protein: 0.4g (1%) Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 9mg Potassium: 267mg (8%) Fiber: 1g (4%) Sugar: 14.2g (16%) Calcium: 20mg (2%) Iron: 0.7mg (4%)
I first published this recipe over on Amanda’s Cookin’, where I’m a contributor.
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