Pomegranate Sangria

It's worth it just for the boozy cinnamon stick.

Here's to new Thanksgiving traditions. This didn't take too much effort, it uses two of the only liquors we actually tend to have in the house, and it's absolutely delicious.

I need to invest in a long thin spoon so I can get fruit out of the pitcher in a more predictable fashion. This time I just poured the sangria into cups and hoped for the best, and each person got a varying amount of apple/cranberry/pomegranate, and no one got oranges.

The recipe was a combination of a few different sources, and it's a keeper.

Before sitting overnight.

The Recipe:

2 oranges, 1 juiced and 1 sliced into pieces

1 bottle pinot noir

1.5c pomegranate juice

1/3c triple sec

1/4c brandy

2 tb lemon juice (for me, this was half of a large lemon)

3 tb sugar

1 apple, sliced into pieces

1/2c pomegranate seeds

15 cranberries, halved (optional; this was festive but I don't think it added much flavor)

cinnamon sticks, for serving

Combine orange juice, wine, pomegranate juice, triple sec, brandy, lemon juice, and sugar. Stir until sugar is dissolved.
Add fruit.
Refrigerate overnight.
Serve with a cinnamon stick in each glass.

The Verdict:

Overall grade: A+

Overall reason: Delicious, easy, and festive

Time to prepare: 15 minutes, plus sitting overnight

Husband quote: I don't remember. I was too focused on my boozy cinnamon stick.

Comments

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