If you are in search of a fruity, festive cocktail to delight your guests this Holiday season, you’ve got to give this one a try.  Filled with fresh, abundant Fall fruits and dark, peppery Zinfandel, (all available right here in the Golden State) this concoction hits the mark with it’s taste and it’s dramatic presentation is unmatched.

Whether you are hosting a few family and friends, or the whole neighborhood is coming over, this recipe will please them all.  I added persimmon and pomegranate along with apples and oranges as the main fruit source.  Tart raspberries and juicy limes give this particular sangria a delicate twist that works well with all the other bold fruits.

Allowing the Sangria to rest in the fridge overnight is key.   This let’s all those beautiful fruits to marry together and impart their own compliment to the wine mixture.

Fill up your pitcher or serving dispenser with all the cut up fruit.  I layered oranges, apples, pomegranates and persimmons 

Add in your sugar

Add in the liqueur and sparkling cider

Top off with a nice California Zinfandel

Stir and allow to rest in the fridge overnight

When you are ready to serve, fill each serving glass with additional fruit, or you can use the fruit from the pitcher.  Add a festive straw and sip to your heart’s content.