Pomegranate Sangria

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once upon a chef

Rating

(25)

Ingredients

4-6 servings

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

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Preparation

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Step 1

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

Step 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.)

Chef’s notes

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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other

Pomegranate Sangria

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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