I’m hosting Thanksgiving dinner this year and have been planning out my drink, appetizer and dinner menu.
It’s always fun to have a signature drink for the occasion, something to offer to guests as they arrive. Sangria is one of my all-time favorites, since it’s so festive with pretty pieces of fruit garnishing each glass. And I always have a pot of spiced apple cider on the stove for non-drinking guests, and also to just make the house smell extra festive.
This year my two little pomegranate trees (so tiny they look like bushes!) have been working overtime to produce quite an impressive crop. This inspired me to make a sangria recipe that incorporated some fresh pomegranate seeds.
1 cup organic cranberries
juice from 1 Orange
2 tablespoons raw honey
1 Orange, sliced into thin circles and moons
1 pomegranate, seeds only
2 small persimmons, seeded and thinly sliced
1 bottle pomegranate wine
½ cup rum
5 cups Cranberry Juice, no sugar added
1 bottle sparkling water
In a medium saucepan heat the cranberries, orange juice, and raw honey to a boil. Simmer for 10 minutes until cranberries burst. Remove from heat and place in refrigerator for 30 minutes, until chilled. (Very important to make sure the cranberries are fully chilled!)
Place all of the ingredients into a pitcher. Chill for at least one hour. Serve and enjoy!