Pomegranate Sangria
This post may contain affiliate links. Read my full disclosure policy.
Bring a splash of festive cheer to your table with my pomegranate sangria—it’s a holiday celebration in every glass!
Sangria is a traditional Spanish punch celebrated for its delicious blend of wine, liqueur, and fresh fruit. My pomegranate sangria is a fun twist on the classic, perfect for the holidays. It’s gorgeous and festive, combining rich red wine with the sweet-tart flavor of pomegranate juice, along with a splash of brandy and orange liqueur. I toss in seasonal fruits like crisp apples, citrus, and jewel-like pomegranate arils for an extra festive touch. This sangria isn’t just any drink; it’s a celebration in a glass! Go ahead and prepare a day ahead so the fruit can steep in the punch overnight. This drink is the perfect way to add a little sparkle to your holiday gatherings.
You may also like
- Sparkling White Sangria
- Espresso Martini
- Pomegranate Margaritas
- Hot Buttered Apple Cider with Rum
- Eggnog
Pomegranate Sangria
Bring a splash of festive cheer to your table with my pomegranate sangria—it’s a holiday celebration in every glass!
Ingredients
- 2 oranges, 1 for juicing and 1 for slicing
- 1 (750 ml) bottle Spanish red wine (see note)
- 1½ cups pomegranate juice, such as Pom Wonderful
- ⅓ cup orange liqueur, such as Grand Marnier or Cointreau
- ¼ cup brandy or cognac
- 2 tablespoons lemon juice, from 1 lemon
- 3 tablespoons sugar
- 1 large apple, chopped into ¼-inch pieces
- ½ cup pomegranate arils, from 1 pomegranate (How to de-seed a pomegranate)
Instructions
- 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.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 276
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 33 g
- Sugar: 28 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 13 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!