Cranberry Pomegranate Sangria

by Kate on November 19, 2012

Cranberry Pomegranate Sangria

Mondays are bad enough, but when you have a food hangover, they’re even worse.  But, the food hangover was well worth it! Thanksgiving dinner, part I went off without a hitch, and we now have enough left overs to feed an army – serioulsy.  So many leftovers. OMG.

Cranberry Pomegranate Sangria

All the essentials – butter, sangria, turkey, and mustaches

But I’m anxious to share some recipes with you that I really think will add some zing to your t-day dinner!

In the last few  years, I’ve come to realize that cocktails are equally as important as Turkey & Stuffing on T-day, so I tried to think of a festive signature bevvie to serve alongside the usual beer & wine. And let me tell you, this Cranberry Pomegranate Sangria was a HIT!  I will say that it sat for over 24 hours, which I believe it what made it as tasty as it was.  Sangria really is it’s best when it has time to chill and let all the flavors meld together.

So THAT means that you still have time to:

1) go get your ingredients

2) find a big old pitcher to put it in

3) give it at least 24 hours to chill to perfection

Cherry Pomegranate Sangria

Cranberry Pomegranate Sangria
*Adapted from Food Network (Bobby Flay) & Deep South Dish

INGREDIENTS

2 bottles of red wine of your choice
(I used Shiraz)

2 cups cranberry juice

1 cup brandy

1/2 cup triple sec

1/2 cup simple syrup

1 cup OJ

1  bottle of sparkling pomegranate juice
(Trader Joe’s has a really nice one or you could use pomegranate flavored seltzer water or even just sprite if you can’t find either of those!)

1 bag of cranberries

3-4 oranges, sliced

1) Combine all ingredients except the sparkling juice in a large container.  Let chill in the fridge for at least 4-6 hours, but as I said, overnight is best.

2) Just before ready to serve, add the sparkling juice to the container (or you can pour a little bit in each glass and then fill the rest of the glass with sangria)

*please note that I actually doubled the recipe for the large container pictured above

Such a fun and festive beverage, not just for Thanksgiving but Christmas too!  Trust me, if there was any leftover, I’d totally be pouring myself a tall glass when I got home :)

Autism Blog November 19, 2012 at 4:18 pm

Nice drink! Very festive!

Dan May 1, 2013 at 10:03 pm

This does look very delicious. I’m thinking of making it for an early summer concert picnic tomorrow. In MD it’s not hot enough for a light, white sangria yet and I’m always a big fan of pom and cranberry!

Kate May 1, 2013 at 10:12 pm

This is my most favorite recipe for red sangria! A go to for any gathering, especially in the nice weather :) I hope you enjoy it! White Sangria days will be here soon!

Caryl Pearson December 8, 2013 at 1:03 am

How many does this recipe serve? I am having a cocktail party and this will be the “punch” of the nite.
I have 30 people confirmed.
Thanks,
Caryl

Kate December 8, 2013 at 9:33 pm

It’s a perfect Holiday punch Caryl! I would say that the recipe serves about 10-12 generous servings (about 8-10 oz) so based on the crowd you’re having (whether they’re sangira lovers or not) I would definitely recommend at least doubling it, perhaps even tripling it. It goes so fast, trust me, and I always like to have too much than not enough. I hope it’s a hit!

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