Did you spend days prepping, baking, stuffing and roasting? Have you recovered from your food coma yesterday? Did you brave the mall today? If you answered “yes” to any one of these things, you probably need and deserve a drink!
I served this delicious sangria on Thanksgiving as my “signature cocktail.” (Every holiday needs one of those, by the way…makes things more festive in my view!) This was the first recipe I picked out for Thanksgiving dinner – big surprise that I picked the alcohol first – because it sounded fun, fallish, and I knew that I could make it in advance. Anything I can get out of the way the day before is a definite bonus.
The recipe makes a large pitcher of sangria, which means I have leftovers to sip while taking advantage of some Black Friday sales from the comfort of my couch.
Hope you all had a wonderful Thanksgiving full of good food, fun, family and friends!
1 (750-mL) bottle red wine
2 cups pomegranate juice (fresh or bottled)
2/3 cup brandy
1/2 cup freshly squeezed orange juice
1 – 2 Tbsp. simple syrup (or sugar) to taste
2 pears, chopped
1 apple, chopped
Optional: pomegranate seeds, for garnish
1. In a large pitcher, combine the wine, pomegranate juice, brandy, and orange juice.
2. Add the chopped fruit and refrigerate overnight to let the flavors meld.
3. If desired, sprinkle pomegranate seeds into each glass before serving.
Source: Adapted from Pink Parsley