Winter Sangria with citrus & pomegranate

The recipe Winter Sangria with citrus & pomegranate can be made in around 20 minutes. For $2.3 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 183 calories, 1g of protein, and 1g of fat. This recipe serves 10. It can be enjoyed any time, but it is especially good for Winter. This recipe from Simple Bites requires apple, pomegranate juice, cinnamon stick, and orange juice. 12037 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 46%, this dish is solid. Try Cranberry Pomegranate Winter Sangria, Sangria with Winter Citrus, and Winter Citrus White Sangria for similar recipes.

Servings: 10

Preparation duration: 20 minutes

 

Ingredients:

1 apple, washed, seeded and sliced

1/4 cup organic raw cane sugar

1 cinnamon stick

4 clementines, washed and sliced thinly

ginger ale or club soda for serving

elderflower cordial (not both)

ice cubes

1 cup orange juice, ideally freshly squeezed

1 pear, washed, seeded and sliced

1 cup pomegranate arils

3 cups pomegranate juice OR

1 bottle red wine

Equipment:

Cooking instruction summary:

In the bottom of a large glass pitcher or gallon jar, combine sliced fruit and pomegranate.Sprinkle with cane sugar and toss in the cinnamon stick.Pour the red wine and the fruit juices over the fruit.Stir well, cover and refrigerate overnight or for at least 6 hours.To serve, remove cinnamon stick, and pour over ice into glasses. Top with ginger ale or club soda to taste. Garnish with more pomegranate arils if desired.

 

Step by step:


1. In the bottom of a large glass pitcher or gallon jar, combine sliced fruit and pomegranate.Sprinkle with cane sugar and toss in the cinnamon stick.

2. Pour the red wine and the fruit juices over the fruit.Stir well, cover and refrigerate overnight or for at least 6 hours.To serve, remove cinnamon stick, and pour over ice into glasses. Top with ginger ale or club soda to taste.

3. Garnish with more pomegranate arils if desired.


Nutrition Information:

Quickview
182k Calories
0.99g Protein
0.56g Total Fat
31g Carbs
3% Health Score
Limit These
Calories
182k
9%

Fat
0.56g
1%

  Saturated Fat
0.09g
1%

Carbohydrates
31g
10%

  Sugar
25g
28%

Cholesterol
0.0mg
0%

Sodium
14mg
1%

Alcohol
7g
44%

Get Enough Of These
Protein
0.99g
2%

Vitamin C
30mg
37%

Manganese
0.28mg
14%

Potassium
437mg
13%

Vitamin K
12µg
12%

Folate
41µg
10%

Fiber
2g
10%

Vitamin B6
0.13mg
7%

Magnesium
24mg
6%

Vitamin B1
0.08mg
5%

Copper
0.1mg
5%

Phosphorus
46mg
5%

Vitamin B2
0.07mg
4%

Vitamin B5
0.41mg
4%

Vitamin B3
0.73mg
4%

Iron
0.65mg
4%

Calcium
35mg
4%

Vitamin E
0.51mg
3%

Zinc
0.3mg
2%

Vitamin A
66IU
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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