The table is set, the guests are arriving or have stayed over the night before (pumpkin cinnamon rolls anyone?) have started to mingle. Being a good host you begin the long task of getting everyone a cocktail, wine or beer. This can be quite laborious. We prefer to have a mini keg with Heineken as well as sherry or wine on hand for our family. One of my siblings plays bartender, usually, my brother gets stuck with this role. If you don’t have this luxury of a sibling or a volunteer, I highly suggest making some sort of punch or large batch cocktail for those who don’t prefer beer or wine. Having one of these will eliminate some of the cocktail demands lowering the amount of mixing you have to do which in turn allows for you to do other important host things. Like having a drink of your own. I personally just stick to sherry or beer but on most special occasions Nicole goes for a cocktail. She usually has no idea what she wants and asks me to figure it out for her. That means I have to go to the bar to figure something, which means less time spent in the kitchen making sure everything is looking good. Give her one of these and she’s happy and it takes less time.
With this, we set up a base with some fruit and wine and let it sit overnight. I’ve found that when making sangria, sitting for max 24 hours allows the fruit to lend its flavors to the wine. Too long and the fruit starts to lose it’s textural components as they become waterlogged. Very important to think about if you’re going to float some apples in it. Pomegranates, oranges and other citrus seem to be okay over time, but our batch didn’t last long enough to find out.
We chose to have a white wine base because the chardonnay we had in stock had apple notes to it. I do think you can use any wine you’ve got laying around the house but we liked how this complimented the cider and pomegranate juice. Just make sure to sample it like I do to make sure its worthy of serving… just not too many samples. Or just make a secret batch for the cooks. I think I’ll try that out this year…
Pomegranate Apple SangriaPrint This
- 3 Oranges
- 1 Lemon
- 1/4 Cup Pomegranate Seeds
- 1/4 C. Sugar
- 1 Bottle White Wine (Chardonnay)
- 2-3 oz. Pomegranate Juice
- 2-3 oz. Apple Cider
- 1 Apple, Diced
- Sparkling Wine To Top
Muddle the oranges, lemon, pomegranate seeds, and sugar. Add white wine and rest for 24 hours.
Strain the liquid into a pitcher or punch bowl. Add a splash or two each pomegranate and apple cider to taste. Stir. Top with sparkling wine and garnish with diced apples, pomegranate seeds, and orange slices. Serve over ice.
We will be heading out to my parents’ house for the big day. We hope you have fun with all your family and friends this Thanksgiving as we sure will.
May your bellies be full and your turkey be on time,