I wanted to make a winter sangria that I could enjoy myself after a day of running around, baking, shopping, taxiing the kids here and there, but also fancy enough to serve at a dinner party or a casual gathering with friends. This is what I came up with. Aside from the Pomegranate and Moscato it has got its roots in New England.
The apples I used are gorgeous Roxbury Russets. I love the festive look of their skins; like an antique gold. If you don’t have access to them, you could substitute Bosc pears.
Makes four small coupe glasses full..
– 1 Roxbury Russet Apple
-1 small or 1/2 a large orange (a blood orange would be great as soon as they are in season-soon, very soon)
– 2 oz of Brandy
– 2 oz of Countreau
– 1/2 a bottle of dry white wine. I used Nashoba Winery’s Dry Pear Wine (I found it at Star Market)
-Chilled 90+ Cellars Moscato.
– 1 pomegranate