Cranberry Pomegranate Sangria

As promised last week, I have a few updated drink recipes to share, this being one of them. With the tapas party I knew I was serving a variety of proteins and wanted to have both white and red wine options available. This sangria packs a punch with the robust flavors of cranberry and pomegranate. While I know these are typically flavors used around the holidays and winter months, infused with citrus and apple, they are perfect for red meats, peppery cheeses, and garlic, while still holding their own. Keep on reading for the full recipe!

Cranberry Pomegranate Sangria

yields: 1 pitcher


  • 1 bottle shiraz red wine
  • 2 C cranberry pomegranate juice
  • 4 oz dry vermouth
  • 4 apples, sliced and seeds removed
  • 6 tangelos, sliced and seeds removed
  • 1 bottle of club soda


Prep drink at least eight hours prior to serving. Combine wine, juice, and vermouth in pitcher. Clean fruit and add fruit slices to the top. Cover with seran wrap and refrigerate for 8 hours or overnight. To serve: Take a highball glass and fill 1/3 with ice. Add sangria. Finish with a dash of club soda and a few spoonfuls of the sangria infused fruit. Cheers and enjoy!

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