Winter Sangria with citrus & pomegranate
Author: Aimee
Prep time: 20 mins
Total time: 20 mins
Sangria is a forgiving concoction, so don't be hesitant to make adaptions to this recipe. Almost any winter fruit will do - quince, tangerines, grapes - and although I used a delightful organic elderflower juice, pomegranate juice will work just as well. You can also add a 1/2 a cup of brandy or apple liquor to boost the sangria's alcohol content and complex flavor.
  • 1 pear, washed, seeded and sliced
  • 4 clementines, washed and sliced thinly
  • 1 apple, washed, seeded and sliced
  • 1 cup pomegranate arils
  • 1/4 cup organic raw cane sugar
  • 1 cinnamon stick
  • 1 bottle red wine
  • 3 cups pomegranate juice OR
  • elderflower cordial (not both)
  • 1 cup orange juice, ideally freshly squeezed
  • ginger ale or club soda for serving
  • ice cubes
  1. In the bottom of a large glass pitcher or gallon jar, combine sliced fruit and pomegranate.
  2. Sprinkle with cane sugar and toss in the cinnamon stick.
  3. Pour the red wine and the fruit juices over the fruit.
  4. Stir well, cover and refrigerate overnight or for at least 6 hours.
  5. To serve, remove cinnamon stick, and pour over ice into glasses. Top with ginger ale or club soda to taste. Garnish with more pomegranate arils if desired.
Recipe by Simple Bites at