Pomegranate Sangria
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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.
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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
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- 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.
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Comments
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Would this recipe work for mulled wine, heated up?
Hi Debbie, I do think it would work. Please LMK how it turns out. 🙂
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.
Hi Julie, I think it would work, but maybe add it to taste to be sure.
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!
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!
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?
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.
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
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!
Cheers!
JC
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!