Friday, December 16th, 2011...12:00 am
recipe of the week | homemade holiday sangria
Every year at Christmas, I embrace the boozey-little-sister persona and bring home ingredients to make a delicious holiday drink.
My mother, who doesn’t drink, always raises her eyes at me as I’m mixing away and messing up her kitchen, but she always takes a sip of whatever I’m making and is usually pleasantly surprised. (Except for last year, when the teacher man and I made bloody marys, which she took one sip, made a funny face and declared that it was the worst thing she’d ever tasted. That was her first and last bloody mary experience.)
This year, I have no doubt that she will like the simple holiday sangria I’m planning to prepare. I’m bringing home the 1-liter carton of cabernet sauvignon that my friends at CalNaturale sent me and mixing up a pitcher of fruity yet not-too-sweet holiday sangria.
The best part about this recipe? It serves 10 for less than $20 — and it’s organic! CalNaturale uses organically grown grapes for its wine. Combined with organic fruits and sweeteners, your holiday sangria is one mixed drink you can feel good about putting in your body (just keep some water and ibuprofen around for later).
Homemade Holiday Sangria
1 liter CalNaturale cabernet sauvignon
1/2 cup organic pomegranate seeds (or substitute splash of pomegranate juice)
1 organic navel orange, halved and slice
1 organic Granny Smith apple, cored and thinly sliced into wedges
1 1/2 tablespoons pure organic maple syrup
3 cups seltzer, chilled
1 cup ginger ale, chilled
2 tablespoons organic sugar
Splash of organic orange juice
In a pitcher, combine the wine, orange juice, pomegranate seeds, orange, apple and maple syrup; refrigerate for 1 hour or overnight. Stir in the seltzer and ginger ale. Serve over ice.
Do you drink with the family during the holidays? What are you planning on making this season? Tell me about your holiday traditions (booze or no booze) in the comments section.
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