I’ve talked about my love for sangria many times on the blog before. I sing it’s praise mostly due to it’s versatility. I love that I can start with whatever variety of wine I have on hand – even the cheap stuff (or those bottles people bring you as gifts, when you’re not sure if they’ll actually be good). I also love that it’s easy to throw together for company, but simple enough to have for a night in at home.
Since pomegranates are only in season for a short time, I took full advantage of them in this sangria. Then to add a little festive kick, I used some green D’Anjou pears to balance out all the red.
I added a little bit of apple brandy to the sangria to give it a little extra flavor, but if you don’t have any of that you could use regular brandy instead.
I think my favorite part about this sangria is the hint of vanilla from the vanilla bean. It adds a nice warm, homey feel and compliments the cinnamon and cloves perfectly.
For more holiday drinks, check out my 12 Cocktails of Christmas series.
- 1 (750 ml) bottle red wine (any variety)
- 2 Tbsp sugar
- 2 oz apple brandy
- 2 oz Grand Marnier
- 1 cinnamon stick
- ½ vanilla bean, cut in half lengthwise
- 3 cloves
- 1 pear, sliced - stem & seeds removed
- ½ cup pomegranate arils (seeds)
- In a large pitcher, combine the wine, sugar, brandy and orange liqueur. Stir in the sliced pears, pomegranate seeds, cinnamon sticks, vanilla bean and cloves. Refrigerate at least 4 hours or overnight.