Pomegranate Sangria

Tested & Perfected Recipes

This beautiful, bold pomegranate sangria is made from wine, pomegranate juice, brandy, orange liqueur and autumn fruit. A perfect holiday punch!


This pomegranate sangria is perfect for Thanksgiving, but before sharing the recipe, 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 raise a glass to all my wonderful readers with this beautiful, bold pomegranate 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!

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Pomegranate Sangria

This beautiful, bold pomegranate sangria is made from wine, pomegranate juice, brandy, orange liqueur and autumn fruit. A perfect holiday punch!

Servings: 4-6


  • 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)


  1. Juice one of the oranges into a large pitcher. Cut the other orange in quarters, thinly slice, and set aside.
  2. 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.)
  3. 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • We have embraced this sangria as our family drink now! Well, it is June and we just made it with an orange/mango blend juice, but we are enthralled with this recipe. Think the two liquors smooth it out perfectly. BTW, I was searching for a sangria recipe that led me to this site for which I will always be grateful! Thank you, Jennifer Segal!!!!!!!

    • — Mary Beth on June 12, 2021
    • Reply
  • Oh my gosh…this Sangria. It is really delicious! I tried this last weekend for some casual “football watching” and it is one of the best Sangrias I have ever had. It is not too sweet and has just the right ratios and combination of wine, liqueurs and fruit so as not to obscure the taste of the red wine (used a Spanish Rioja) but still has that slight fruity flavor from the oranges, apples and pomegranate. I have tasted Sangrias that are overly sweet and cloying, but this one is a keeper. I made one pitcher and it was gone in no time. Thanks for a great recipe!

    • — Maricela on January 28, 2021
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  • This is the BEST sangria recipe EVER. I think it’s the brandy and orange flavors that really make it stand out above the rest.

    • — Loretta on January 28, 2021
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  • Would this recipe work for mulled wine, heated up?

    • — Debbie Hudson on November 25, 2020
    • Reply
    • Hi Debbie, I do think it would work. Please LMK how it turns out. 🙂

      • — Jenn on November 25, 2020
      • Reply
  • I”ve made this and it is delicious. I was wondering if you could substitute 100% pure cranberry juice in place of he pomegranate juice? Or would that be too sour?

    Thanks Jenn. I love all of your recipes, and my thanksgiving is going to feature many of your recipes.

    • — julie on November 25, 2020
    • Reply
    • Hi Julie, I think it would work, but maybe add it to taste to be sure.

      • — Jenn on November 25, 2020
      • Reply
  • OUTSTANDING RECIPE!!! I made this for the ladies that were here with me while our husbands watched football. I am lucky to have 4 pitchers because they downed all 4! Thank you so much for this recipe!

    • — CHRISTINE PAULL on January 16, 2020
    • Reply
  • I’ve made one similar to this for a number of years (from Bonnie Stern). Her recipe uses a sparkling red wine. It’s so good, give it a try!

    • — Nadine on December 13, 2019
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  • This looks awesome! I am going to make it for my Thanksgiving. I always use your recipes because they are consistently perfect and easy to follow. I had read of adding vanilla extract and vanilla bean to pomegranate sangria? Would that work with this recipe?

    • — Maura on November 27, 2019
    • Reply
    • So glad you enjoy the recipes, Maura! I think a vanilla bean (not extract) would be really nice here! Please lmk how it turns out if you try it.

      • — Jenn on November 27, 2019
      • Reply
  • We made this for Christmas and absolutely loved it we used a red Spanish wine (Campo Viejo). All our pomegranate seeds fell to the bottom and stayed there so next time I will have some extra seeds to add to each glass when serving.

  • Hi Jenn! I love sangria but absolutely hate brandy and cognacs. Do you have any ther suggestions for substitutes?

    • Hi Erin, I would leave those out – it will still be delicious.

    • smirnoff pomegranate flavored or just regular

      • — gracie on February 12, 2020
      • Reply
  • Sorry, I wanted to mention FYI that I’m using a good red zinfandel.

  • Your recipie for Pomegranite Sangria for Thanksgivimg sounds almost perfect. We no longer eat processed sugar. Can you suggest something that we could add, which would enhance the taste of the P Sangria? Or would using anything else ruin the taste–because the recipe sound so good as is with the exception of the sugar. I’m wondering about fresh squeezed orange juice, but would that change the taste? Thanks for any suggestions you might have.

    • Hi Delores, I think fresh orange juice is an excellent idea. I’d love to know how it turns out. 🙂

  • What is the best way to store this beauty overnight in the fridge, please?
    Thanks for the most divine recipes…ever!
    Bradfordwoods, PA

    • So glad you like the recipes, JC! Just prepare the sangria according to the recipe and store in a container in the fridge. It’s best when the fruit has a chance to steep in the punch- so it will just improve overnight!

  • Having just returned from Spain, I was craving sangria. I actually only had it once there, but it was delicious. I tried this recipe (my first time making sangria) and it was super easy and tasty. The only addition I made was to add 2 cinnamon sticks to my pitcher. I let it sit overnight and it was a hit the next day! Thanks for the recipe!

  • Over the weekend I hosted bunco at my place and I made these drinks, everyone loved it! It’s my go to drink for parties from now on… thanks Jen

  • THE BEST SANGRIA I’ve ever had!!! The Apple Brandy makes all the difference! Just hard to make enough!!!!

  • May be the best sangria I’ve tried. Love the pomegranate & orange combo. Also, not too sweet. I used cognac & it was perfect.

  • I made this as a Thanksgiving cocktail. It was beautiful in the glass and absolutely delicious! It was not too tart and not too sweet—just right! I made it just as written except I omitted the pomegranate seeds. For the apples, I used Braeburn. A definite hit that I will surely make again!

  • Incredibly good!!! As many of your fabulous recipes (I have yet to try a bad one) this sangria is awesome! I make it anytime I can get my hands on pomegranates. Merlot works nicely;) Always a big hit! Thank you

  • I made this for Thanksgiving in 2016 and it was a huge hit. I’m not a huge wine drinker but I love this recipe, I enjoyed the taste of all the fruits and none of the ingredients were overpowering each other, well balanced. I’m making this again this year! Not only this recipe but I love every single of your recipes I’ve tried. Thank you!!!

  • This was absolutely wonderful. Everyone loved it! Thank you!

  • Hi Jenn,
    We don’t drink alcohol and would like a non-alcoholic version of this drink

    • Hi Tehera, I think you could use a non-alcoholic wine here. Enjoy!

  • Really really like this recipe and so do friends I’ve made this for. I have made a few other versions of sangria and can’t seem to get the ratios right, but this one is perfect. I have made this a couple of times and have forgotten to make sure the sugar is dissolved first before adding the other ingredients and it’s still turned out really well and eventually dissolved 🙂 Thanks for this awesome recipe Jenn!

  • Hi Jen, I can’t find pomegranate arils nor pomegranate because it’s out of season. Is there something else I can add to the sangria? How would it taste without the arils? Janelle

    • Hi Janelle, it’s fine to omit the arils; they are a nice touch, but the sangria will still be good without it. Feel free to replace them with additional chopped apple.

      • Hi Jen

        Made the sangria yesterday and my husband and I love, love, love your sangria. Huge hit in my home. Also made the sour cream coffee cake. Can’t wait for you cookbook. Big fan of once upon a chef and Skinnytatse. Love Jen and Gina. Keep the recipes coming


    • I had this same question for Jen last spring when I couldn’t find pomegranates for one of her salads, and she suggested I substitute raspberries. I think the berries would look pretty in this sangria and shouldn’t have much impact on the overall taste.

  • This is so delicious, a huge hit when served at a wedding shower. Thank you for the recipe. For what it’s worth, I substituted stevia for the sugar requirement.

  • I made this for NYE, it was delicious. I usually get heartburn from red wine but not with this recipe. I added a cinnamon stick.

  • I don’t have brandy or cognac. It only requires a 1/4 cup what could I substitute with?

    • Hi Judy, I’d replace it with more orange liqueur.

  • This is delicious. I made it last month and now am making a large batch for a holiday party. Another winner from Jen!!!

  • Do you ever add sparkling wine or ginger ale?

    • You could, Meg — I add sparkling wine and lemon-lime soda to this Sparkling White Sangria — but not sure it would add much here.

  • On my Christmas menu. Cheers!! Thank you for all the great recipes.

  • This looks absolutely delicious !!!

    Happy Thanksgiving !!!

  • Can you add more fruit to the sangria?. I have leftover fruit like blackberries, raspberries, and bluberrries.

    • Definitely!

  • Which red wine do you prefer in this drink?

    • Hi Caroline, I usually try to use a Spanish red like Garnacha or Tempranillo. Merlot, Pinot Noir, Malbec, Red Zinfandel would all also work well — really, as long as the wine tastes good on its own, it will work. You also don’t need to spend a lot – something in the $10-$15 price range is perfect.

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