Recipe by Chicagoland Chef du Jour
I love sangria (see my recipes) and thought this looked fabulous! Recipe courtesy Bobby Flay. This should be made a couple hours ahead of time or overnight. UPDATE: 11/28/08 I used Beaujolais with great success and floated frozen cranberries for a festive holiday look! I would not suggest eating the cranberries as they are very tart! I really enjoyed this as did my guests! Might wanna make a couple pitchers!
Top Review by SarasotaCook
As is! It was delish. Made this for a large party so the guys were in charge, so they made it. But just as is. It sat all day from early am to dinner time, and then added the fruit as suggested. I love sangria so this was great. We did use a medium priced Beaujolais, about 12 dollars a bottle. Not too expensive. None left ... so that is always a good sign. We did 3 batches of each sangria because we had a large crowd. And pomegrante is such a nice flavor. Thx C
- 750 ml fruity red wine, ie.Beaujolais
- 2 cups pomegranate juice
- 1⁄2 cup brandy
- 1⁄2 cup triple sec
- 1⁄4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)
- 1⁄4 cup pomegranate seeds
- 1 large orange, halved and thinly sliced
- 1 green apple, cored, halved and thinly sliced
- 1 cup red grapes, sliced in 1/2
- 1⁄2 cup frozen cranberries, do not eat
Directions See How It's Made
- Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.
- If you are making far in advance, do not add the fruit until one hour before serving. It may pick up a red color from the wine and not look so pretty. Adding frozen cranberries at serving.