Wednesday, December 11, 2013
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.