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Cup filled with Pomegranate Sangria

Pomegranate Sangria

Course Drinks


  • 2 oranges, 1 for juicing and 1 for slicing
  • 1 750 ml bottle Spanish red wine (see note)
  • 1-1/2 cups pomegranate juice such as Pom Wonderful
  • 1/3 cup orange liqueur such as Grand Marnier, Cointreau or Triple Sec (see note)
  • 1/4 cup brandy or cognac
  • 2 tbsp lemon juice from 1 lemon
  • 3 tbsp sugar
  • 1 large apple, chopped into 1/4-inch pieces
  • 1/2 cup pomegranate arils from 1 pomegranate


  1. Juice one of the oranges into a large pitcher. Cut the other orange in quarters, thinly slice, and set aside.
  2. To the orange juice, add the wine, pomegranate juice, orange liqueur, brandy (or cognac), lemon juice and sugar. Stir until the sugar is dissolved. Stir in the apples, orange slices and pomegranate arils. Refrigerate overnight or at least a few hours before serving. (Or flash chill in the freezer if you're like me and forget to make it the day before... oops!)


Garnacha or Tempranillo are the Spanish wines recommended for this sangria, though any red wine you would enjoy on its own will work. A bottle in the $10-$15 price range was recommended. The Tempranillo I found here in Puerto Rico was either two bottles for $9 or one for $8. I went for the $8 bottle, and it made a delicious Sangria. I used Garnacha in the states.
Also, I added Triple Sec as a budget-friendly orange liqueur option. I used Triple Sec and brandy, and I even used a Pomegranate Grape Blend juice because I couldn't find Pom Wonderful in the stores here.

Source: Once Upon a Chef