Wednesday, December 11, 2013

Fall Sangria

I made sangria for a girl's night a few weeks ago and it was yummy!  This version is more of a fall recipe with the pomegranate and is fairly tart, which is how I prefer it.  If you want it sweeter, add a few tablespoons of simple syrup.  You could substitute cranberries and unsweetened cranberry juice for the pomegranate seeds & juice to make a holiday version if you're doing some entertaining in the next few weeks.  The recipe doubles really easily and you should get 8 decent glasses out of a double batch.

A couple of notes:  Other fruit would work well too - depends on how much fruit you like in your glass of sangria (I like a lot!).  I also think it works best to start with your wine and juice chilled.

Fall Red Wine Sangria (about 4 servings)
adapted from Bobby Flay

1 bottle dry red wine
1/3 c. pomegranate juice
1/3 c. orange juice
1/2 c. brandy
1/4 c. triple sec
1/2 of an orange, diced (pith, peel and all)
1/2 apple, diced
1 c. blackberries
1/2 c. pomegranate seeds (optional)

Dump it all in a pitcher, stir, and refrigerate for several hours to let the flavors combine.

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