New England Sangria: Gold and Red Sparkling Sangria (Recipe)

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


  • Mix the wine, Brandy and Cointreau. Do not add in the Moscato just put that to chill in the fridge. I used a large mason jar to mix in.
  • Squeeze 1/2 the orange into the wine mixture.
  • Slice the other half of the orange as well as the whole the apple.
  • Cut the pomegranate in 1/2 and extract as many pomegranate jewels as you like for the drink.
  • Add the fruit to the wine mixture. Chill for several hours.
  • To serve, shake or stir the chilled sangria. Fill a glass 1/2 way with sangria and fruit. Top off with Moscato.
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