A Winter Sangria Recipe

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My husband likes to call this Sangria recipe “Underworld Sangria” because he’s a big Greek mythology geek and this recipe uses Pomegranates–the very fruit that Hades used to tie Persephone to the Underworld for part of the year–to great effect!


1 bottle of Red Wine
3 Cups Pomegranate Juice
2-3 Oranges for Juice (you want to yield 1 cup of juice)
1-2 Cinnamon Sticks (you can also use small sticks as a garnish in each glass!)
1/4 Cup Sugar
1 Apple, seeds removed, peeled and cut into thin rounds
1 Pear, seeds removed, peeled and cut into thin rounds
1-2 Cup Pomegranate Seeds (Mr. Hill loves them so I always add extra!)
6 Clementines: 4 washed and sliced, and the other two reserved for zesting


In a large pitcher (or Pickle Jar if you’re like me :D) Mix the sliced clementines, pears, apples and pomegranate seeds together with the sugar. Toss lightly and let sit for 5 minutes so the juice of the fruit can mix and activate with the sugar. Add the cinnamon stick.

Pour the red wine, pomegranate and orange juice over the fruit. Add the zest from the two remaining clementines and stir. Cover and refrigerate for at least 6 hours. Remove the cinnamon stick before serving.

Serve over ice and this can be topped with ginger ale or club soda for a lighter, fizzier drink!

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