I am so excited to share this recipe with you! I have been wanted to make a fun and festive drink for Christmas and this sangria is the perfect thing. It is wonderful for parties and can be made a few days ahead of time. One of my favorite things about sangria is how it can be customized. This one takes advantage of some of the best flavors of the season.
Blood oranges, pomegranate, honeycrisp apples, cinnamon sticks and rosemary come together in a blend that is so delicious it can become dangerous! When working on this recipe I used a little bit of simple syrup because I used a dry Riesling wine. I do not like a sangria that is too sweet but you can play with the amount you use (if any) based on your preference. Every wine will have a different sweetness to it so do not add the simple syrup until it has sat and you are ready to serve!
Blood Orange & Pomegranate Sangria
Author: The Ruby Kitchen
8 blood oranges
4 large rosemary springs
2 honeycrisp apples
1 cup pomegranate seeds
6 whole cinnamon sticks
1 cup pomegranate juice
750 mL bottle Riesling or white wine of your choice
¼-1 cup simple syrup, to taste
1. Juice 2-3 or the blood oranges until you have ½ cup of juice. Combine the juice and rosemary in a large pitcher and muddle them together with a blunt object, just to break up the rosemary a little and release its scent.
2. Thinly slice the remaining blood oranges and add to a large pitcher, reserving a few for garnish.
3. Dice the apples into ½ inch cubes and add to pitcher.
4. Add the pomegranate seeds, cinnamon sticks, pomegranate juice and Riesling and stir to combine.
5. Refrigerate for a minimum, of 8 hours so the fruit melds with the wine.
6. Add simple syrup to taste, if needed.
7. Serve chilled over ice and garnished with blood orange slices, rosemary and cinnamon sticks.
8. If there is any leftover, I prefer to strain out and discard the fruit for safety reasons.