Show: Boy Meets GrillEpisode: Tapas
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Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.
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By luv my kitties
on February 09, 2012
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Awesome Sangria! I've made it twice now and on the first attempt I used reconstituted orange juice and omitted the pomegranate seeds as my grocer was out. It was good, but not near as good as the 2nd batch in which I used fresh squeezed orange juice and included the pomegranate seeds (I also added some fresh lime slices. The recipe also doesn't state if the pomegranate juice is sweetened or unsweetened...I used the unsweetened. Will definitely be making this many more times.
By julzanderson
calgary
on December 30, 2011
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This Sangria is delicious. Always a huge hit at family gatherings! I make a triple batch as it is so popular people want more!
By diverlinda
Red bank, 45
on December 08, 2011
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THis is the base recipe but I made changes to it and it was the hit of Thanksgiving dinner.
I used BOX red wine that cost about $10 for 5 bottle equivalent. You do NOT need to spend more money on better wine, this works well for sangria. I used peach tree schnapps for the brandy. I used the OJ/Pinneaple mix I don't use simple syrup because I don't like it overly sweet but that is really to taste. I used cranberry/pomegranate juice mix (ocean spray. I also added about a cup of grand manier but that's really expensive so don't buy it if you don't already have an open bottle... I added some lemon lime soda at the last minute based on the younger 20 something crowd at dinner to keep it lighter on alcohol.
It's also nice to keep the OJ/pineapple OUT of the mix and freeze them in ice cube tray or small containers. You can put this in the punch bowl to keep it chilled without watering down the sangria with ice.
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