An easy, elegant appetizer with fall flavors—perfect for Thanksgiving or November entertaining.
Ingredients
- 1 (8 oz.) tube refrigerated crescent roll dough
- 1 (8 oz.) round Brie cheese
- 3 Tbsp. whole-berry cranberry sauce
- ½ tsp. dried rosemary, crushed
- 2 pears, thinly sliced
Directions
Pomegranate Apple Holiday Sangria
Crisp apple, tart pomegranate and a little sparkle make this festive fall sangria perfect for Thanksgiving gatherings.
Ingredients
- 2 cups chopped fresh apples
- ½ cup pomegranate seeds
- 1 bottle red wine, such as Pinot Noir
- 2 cups pomegranate juice
- ½ cup rum or brandy
- Honey, to taste
- 2 cups pomegranate-apple sparkling juice
- Apple slices, pomegranate seeds and fresh thyme, for garnish
- Ice
Directions
Combine apples, pomegranate seeds, wine, pomegranate juice, rum or brandy and honey in a large pitcher. Stir well and refrigerate at least 4 hours or overnight.
Just before serving, stir in sparkling juice. Pour over ice and garnish with apple slices, pomegranate seeds and a sprig of fresh thyme.
Submitted photo
Make It a Mocktail: Skip the wine and rum and use 3 cups pomegranate juice + 3 cups pomegranate-apple sparkling juice instead. Chill with the fruit, then add the sparkling juice just before serving.
November Tip: Make the base the night before Thanksgiving so the fruit has plenty of time to infuse the drink.
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