Sangria is one of my favorite things to make. Come visit me and I’ll make you a custom, seasonal Sangria. So it’s only right that I give a Holiday Sangria moment. This one was a big hit last holiday season.
1 Bottle of Cabernet Sauvignon
1 Apple Chopped
1 Pear Chopped
1 – 2 Shots of Jack Daniels Honey or other whisky
1/2 Pomegranate, Seeded
1/2 – 3/4 Cup Apple Cider
Ginger ale to top
Instructions
- Combine all the ingredients except the ginger ale in a carafe
- Let it sit in the refrigerator for 24-48 hours
- Serve topped with ginger ale
A few notes:
- I use the R.W. Knudsen Cider and Spice brand because it already has all of the warm spices in the bottle. If you just have plain apple cider, use some 1/2 teaspoon of Cinnamon and a 1/4 teaspoon each of cardamom and nutmeg. Alternatively, you can just use a premixed pumpkin pie or apple pie spice blend to give you the same flavors.
- I use cheap wine from Whole Foods. By the time you let this sit for a couple days it won’t matter. Your favorite fancy wine would be wasted making sangria.
- Another variation of this replaces the pomegranate seeds with a little homemade cranberry sauce. It is DELICIOUS but requires you make the cranberry sauce in advance. You surely won’t regret that on the day of when you’re juggling multiple pots of food on the stove and in the oven.