Christmas Sangria

Recipe by Tara Bennett
Photography by Brian W. McDonald

2 red apples, cored and sliced
2 green pears, cored and sliced
1 cup fresh cranberries
3/4 to 1 cup sugar
1/2 teaspoon ground cardamom
3 to 4 cinnamon sticks
1 (1.5-liter) bottle moscato wine
1 (64-ounce) bottle cranberry pomegranate juice
1 bottle sparkling pomegranate wine
Handful fresh rosemary sprigs

Place apples, pears, cranberries, sugar, cardamom and cinnamon sticks in the bottom of a large container. Add moscato wine and juice, stirring until sugar dissolves. Cover and place in the refrigerator overnight. Prior to serving, add sparkling wine. Pour sangria over ice into a punch bowl. Garnish with rosemary sprigs. Serves 20.