Pomegranate Cranberry Sangria

Pomegranate Cranberry Sangria

One of my favorite drinks to order when I am out at a restaurant is sangria.  When my husband and I were on vacation with my family in California, I ordered a glass with dinner one night.  Unfortunately, it turned out to be terrible and I was incredibly disappointed.  So of course I decided to give it a go at home instead.

Pomegranate Cranberry Sangria

I’ve been playing around with different variations and decided that this pomegranate cranberry one is my favorite for this time of year.  It’s still on the lighter side but has that fall / winter feel from the cranberry, pomegranate and red wine.  The cinnamon sticks and combination of pears, apples and oranges also adds to that holiday feeling that I love so much.

Pomegranate Cranberry Sangria

This sangria is perfect for holiday gatherings, especially as it is something that can (and should) be made in advance.  And that beautiful deep red color just looks gorgeous in a pitcher.  Don’t want to make this for a party?  No worries – you can just do what I did and drink it at home on a random Saturday night while watching Christmas movies.  Yep, that works too.

Pomegranate Cranberry Sangria
 
Yield: 4 to 6 servings
Ingredients
  • 1 (750 ml) bottle red wine
  • 1 cup pomegranate juice
  • 1 cup cranberry juice
  • ½ cup orange juice
  • ⅔ cup brandy
  • 1 pear, chopped
  • 1 apple, chopped
  • 1 small orange, sliced
  • 2 cinnamon sticks
  • 1 (12 ounce) can ginger ale*
Instructions
  1. In a large pitcher, add the red wine, pomegranate juice, cranberry juice, orange juice, and brandy. Mix to combine. Add in the chopped pears and apples, orange slices and cinnamon sticks. Pour in the ginger ale. Mix to combine. Place the pitcher in the refrigerator for at least several hours. Pour into glasses to serve.
Notes
*You can decrease the amount of ginger ale if you like your sangria more tart and less sweet. I used the full can but prefer mine slightly on the sweeter side. Adjust the amount to your taste.

Source:
Adapted from Pink Parsley.