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Holiday Sangria

I was in charge of pre-feast cocktails for the Thanksgiving potluck.

Since pomegranates and mandarins are in season right now, I thought a white sangria would highlight the crimson pomegranate juice and seeds.

Typically, sangria recipes include sugar, but I chose not to add sugar because Croatian wine is usually sweet.

The sangria was a hit.  Light, crisp, with a little hit of whiskey.  Warmed us right up!

Holiday Sangria
serves 6 thirsty friends

1-61 oz. glass jar with lid (I bought mine at IKEA)
2 L. of white wine (I chose Pinot Gris this time)
1 pomegranate
1 lemon
1 1/2 Tbsp. Whiskey
4 mandarins, sliced

1. Juice the lemon and add to the jar.

2. Seed* the pomegranate, reserving both the seeds and juice.  Add both the seeds and juice to the jar.

3.  Add wine, whiskey and mandarins to the jar.  Stir to combine all ingredients.  Store in the refrigerator overnight.  Serve cold.

* I learned how to seed a pomegranate from Nigella Lawson.  First, take the whole pomegranate and roll it on the counter (this loosens the seeds a bit).  Then, slice the pomegranate in half.  Next, over a big bowl, whack the pomegranate half with a wooden spoon.  The seeds should come out pretty easily.  Finally, squeeze the pomegranate to get the last bits of juice and seeds.

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