Description
A cozy winter sangria with pomegranate and apple cider that’s quick to make, perfect for holiday gatherings, and balances tart pomegranate, sweet apple cider, and warm winter spices.
Ingredients
Scale
- 1 bottle (750 ml) dry red wine (Spanish Tempranillo or medium-bodied Merlot)
- 2 cups apple cider, unsweetened or lightly sweetened
- 1/2 cup pomegranate juice (100% juice, no added sugar)
- 1/4 cup brandy or orange liqueur (optional)
- 2 tablespoons maple syrup or honey
- 1 large pomegranate, seeds removed (about 1 cup of arils)
- 1 large apple, thinly sliced (Honeycrisp or Fuji)
- 1 orange, thinly sliced into rounds
- 1 pear, thinly sliced (Bosc or Anjou)
- 2 cinnamon sticks
- 3 whole star anise
- 4–5 whole cloves (optional)
- Fresh rosemary sprigs for garnish
Instructions
- Prep your pomegranate (5 minutes): Cut the pomegranate in half horizontally. Fill a large bowl with cool water. Submerge one half of the pomegranate in the water and use your fingers to gently pry the seeds loose. The seeds will sink to the bottom, and the white pith will float to the top. Skim off the pith, drain the seeds, and pat them dry. Repeat with the other half. You should end up with about 1 cup of beautiful ruby arils.
- Slice your fruit (5 minutes): Core the apple and pear (leave the skin on for color and texture). Slice them into thin rounds or half-moons—about 1/4 inch thick. Slice the orange into thin rounds as well.
- Combine the liquid ingredients (2 minutes): In your large pitcher, pour in the entire bottle of red wine. Add the apple cider, pomegranate juice, and brandy or orange liqueur if you’re using it. Add the maple syrup or honey. Stir gently with your wooden spoon until the sweetener is fully dissolved. Taste it here—if you want it a little sweeter, add another teaspoon of maple syrup. If you want more tartness, a splash more pomegranate juice does the trick.
- Add the fruit and spices (3 minutes): Gently add the pomegranate seeds, sliced apple, sliced pear, and sliced orange to the pitcher. Drop in the cinnamon sticks, star anise, and whole cloves. Give everything a gentle stir to combine.
- Chill and infuse (at least 2 hours, ideally 4-6 hours): Cover the pitcher with plastic wrap or a lid and place it in the refrigerator. The flavors need time to meld. The fruit will absorb some of the wine and release its own juices, creating a beautiful, complex flavor.
- Serve (5 minutes): When you’re ready to serve, give the sangria a gentle stir. Fill each glass about 3/4 full with the sangria, making sure to include some of the fruit and a few pomegranate seeds. If desired, add a fresh rosemary sprig to each glass for garnish.
Notes
For best flavor, chill for at least 2 hours, ideally 4-6 hours. If making ahead, add fruit and spices no more than 12 hours before serving to keep fruit fresh. For a non-alcoholic version, replace wine with 3 cups apple cider and 1 cup pomegranate juice, skip brandy, and add 1 tablespoon apple cider vinegar. For a hot version, warm ingredients on stovetop over medium-low heat for 15-20 minutes without boiling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 175
- Sugar: 14
- Sodium: 10
- Carbohydrates: 18
- Fiber: 1
Keywords: winter sangria, pomegranate sangria, apple cider sangria, holiday drink, cozy drink, Christmas sangria, easy sangria recipe