I love sangria. Whether it’s the aromatic and sweet taste or the fact that I like to feel like I’m drinking an exotic beverage, I love sangria.The premise is simple enough: oranges and various fruit are soaked in a sweet red wine overnight to produce a taste alternative to the typical table wine.
This week we have some amazing unpasteurized, unadultered pomegranate juice at market. It’s sweet, fresh, and the most beautiful color to ever stain my clothes. On top of that, cara cara navel oranges and morro blood oranges are turning nice and dark right now.
I’m preparing for a big dinner party for friends tomorrow night, so what better time than now to make a tasty and relatively inexpensive drink?
Homemade Blood Orange & Pomegranate Sangria
This recipe makes approximately 68oz of deliciousness. I love the simple look of a latch-topped jar like this one:
Which is the exact one I’m using!
- 1 bottle red wine. (Honestly, the sweeter the better, but there will be sweetness from the juice, so no worries)
- 1 qt of pomegranate juice (mine is raw/unpasteurized and no water or sugar added)
- 1 cara cara navel orange (medium), sliced into discs.
- 1-2 blood oranges, nice and dark, sliced into discs.
- 1 small lemon, sliced into discs.
Mix all the ingredients together in a large container or punch bowl and let “marinate” overnight in the fridge. The flavor will intensify and you’ll be happy you made it early, cause it won’t last long!!