A winter red wine sangria for your holiday merriment— with pomegranates and oranges, as well some cranberries, a cinnamon stick and a heavy splash of brandy.
I am more than a little bit addicted to sangria. Friends coming over? Special occasion? Just a Saturday night in with the hubby? Ooooh, let’s make sangria!
I’ve done a lot of experimenting with different flavors, depending on my mood and time of year. And I’ve never met a sangria I didn’t like, to be honest.
This particular recipe was created last year, on Christmas Day actually. We loved it so much, I had to make another batch for New Year’s Eve. For months now I’ve been looking forward to making a batch again and couldn’t wait any longer.
This sangria has so many great wintry flavors in there— pomegranate, cranberry, citrus, and cinnamon. The brandy is a fun addition too, it helps to add sweetness, but with a little depth. For the wine I used one of our go-to budget cabernet sauvignons, but I think you’d be okay to use any dry red wine. That’s a great thing about sangria, there’s no hard and fast rule. Use what you like!
And because I can never leave anything alone, I think next time I’ll try popping in a few cloves and anise seeds as well, just to bump up the spice a bit. If you like your sangria to have a little fizz, add some ginger ale to each glass before serving.
Intimidated by pomegranates? I was too for a long time. Thankfully, the internet is here to help! I’ve seen several online tutorials over the years, but this one from Simply Recipes is great.
- 1 bottle (750 ml) of red wine, like a Cabernet Sauvignon
- 1 cup (237 ml) brandy
- 1 cup (237 ml) pomegranate juice
- 1 cup (237 ml) freshly squeezed orange juice
- 1 orange, thinly sliced
- 1 pomegranate, arils removed
- 1 cup fresh cranberries
- 1 cinnamon stick
- In a large pitcher, stir together the wine, brandy, pomegranate juice, and orange juice. Add orange slices, pomegranate arils, cranberries and cinnamon stick. Chill in the fridge for 2 hours.
- Serve with ice cubes.
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