Pomegranate sangria combines fruity red wine with pomegranate and cranberry, with cinnamon for a hint of spice. Make a large batch a day ahead for a winning party cocktail!
Happy November, readers! I hope you all had a fun Halloween with more treats than tricks.
But now, Halloween is over. I don’t know about you, but November and December always seem to go by in a whirlwind. There’s so much I want to do, and between work, hobbies, family, and friends, there hardly seems to be enough time to do it. Cooking and baking and shopping and wrapping and parties … I’m sure some would say to let something go, but I love everything to do with the holidays, and want to do it all!
That’s why today’s #SundaySupper is all about easy holiday entertaining. Quick recipes, make-ahead recipes, no-bake recipes and lots of tips and tricks to make holiday entertaining easier.
As soon as I heard about this #SundaySupper theme, I knew the exact recipe I wanted to make. I have hosted Thanksgiving for the past three or so years, and I made this sangria recipe last year. Sangria is a delicious, easy cocktail for holiday entertaining. Not only can it be made ahead, it SHOULD be made ahead, and chilled in the refrigerator so the flavors have time to infuse.
This one starts with red wine, preferably one with fruity notes. I used a Cabernet sauvignon. In addition to the brandy and pomegranate juice, you could also add a cup or so of apple cider. My favorite part of this recipe, though, is the cinnamon. It provides a nice, warm aftertaste with each sip of the sangria. Perfect for winter holidays!
- 1 (750 mL) bottle of red wine with fruity notes
- 2 cups pomegranate juice
- ½ cup brandy
- 1 cup pomegranate seeds
- 1 cup cranberries
- 1 (3-inch) cinnamon stick
- Combine the wine, pomegranate juice, and brandy in a large pitcher.
- Add the pomegranate seeds, cranberries and cinnamon stick.
- Chill in the refrigerator for at least four hours, or up to 48 hours, before serving.
Adapted from Food Network
Discover more #SundaySupper Easy Holiday Entertaining Recipes
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- BBQ and Grape Jelly Crockpot Meatballs by Big Bear’s Wife
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Proscuitto Arugula and Cheese Rounds by Food Done Light
- Pull-apart Beer Bread with Mediterranean Vegetables by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- La Grande Zuppa del Costiera Amalfitana (The Grand Soup of the Amalfi Coast) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
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