With Thanksgiving just two days away, I wanted to take this time to share how grateful I am for this blog and all the wonderful readers who are here. Thanks to all of you, what started as a passion project for me seven years ago has grown into a full time gig, and I feel so lucky to be able to do what I love every day. I so appreciate your support and encouragement. Whether it’s a recipe review, a friendly email, or a cooking question, hearing from you always brightens my day and makes the hard work worthwhile. So with that, I’d like to offer up one last recipe for the Thanksgiving holiday: a beautiful, bold sangria made from red wine, pomegranate juice, brandy, orange liqueur and autumn fruit. Go ahead and make it ahead of time — it’s best when the fruit has a chance to steep in the punch overnight. Cheers and Happy Thanksgiving!
- 2 oranges, 1 for juicing and 1 for slicing
- 1 (750 ml) bottle Spanish red wine (see note)
- 1-1/2 cups pomegranate juice, such as Pom Wonderful
- 1/3 cup orange liqueur, such as Grand Marnier or Cointreau
- 1/4 cup brandy or cognac
- 2 tablespoons lemon juice, from 1 lemon
- 3 tablespoons sugar
- 1 large apple, chopped into 1/4-inch pieces
- 1/2 cup pomegranate arils, from 1 pomegranate (How to de-seed a pomegranate)
- Juice one of the oranges into a large pitcher. Cut the other orange in quarters, thinly slice, and set aside.
- To the orange juice, add the wine, pomegranate juice, orange liqueur, brandy (or cognac), lemon juice and sugar. Stir until the sugar is dissolved. Stir in the apples, orange slices and pomegranate arils. Refrigerate overnight or at least a few hours before serving. Serve in wine glasses. (Ice is optional; I prefer it without as it dilutes the flavor.)
- Note: Spanish wines, like Garnacha or Tempranillo, are great for sangria. Any merlot, pinot noir, malbec, or red zinfandel would also work well — really, as long as the wine tastes good on its own, it will work. And you don’t need to spend a lot – something in the $10-$15 price range is perfect.
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