Pomegranate Cider Sangria

Make this pretty red drink non-alcoholic or add brandy for a boozy kick. Pomegranate and orange flavors will make it your new favorite cider recipe either way.

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  • Makes: 12 servings
  • Serving Size: 6 ounces
  • Makes: 9 cups
  • Prep: 25 mins
  • Cool: 2 hrs
  • Chill: 4 hrs to 24 hrs

Pomegranate Cider Sangria

Directions

  1. In a large nonreactive pot cook and stire the apple cider, cranberry juice, and pomegranate molasses over medium heat until steaming. Add cinnamon sticks and star anise; remove from heat. Stir in orange and apple slices. Let cool. Transfer to a large pitcher or storage container.
  2. Cover and refrigerate until well-chilled or up to 1 day. If desired, stir in brandy before serving.

From the Test Kitchen

*

Look for pomegranate molasses at Mediterranean and Middle Eastern groceries. It adds a deep, tangy note that balances the sweetness of the cider. Use honey as a substitute.

Make-Ahead

This can be made up to 1 day ahead and served straight from the refrigerator with fruit in the pitcher.

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Nutrition Facts (Pomegranate Cider Sangria)

  • Per serving:
  • 174 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 16 mg sodium ,
  • 43 g carb. ,
  • 1 g fiber ,
  • 27 g sugar ,
  • 0 g pro.

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