ANDREW BUI, AND FOOD STYLING FROM BROOKE CAISON AS FEATURED IN DELISH.
If you are hosting a Halloween party this year, this recipe has ghoulish appeal and is perfect for a crowd. Blood oranges, pomegranate seeds, and blackberries create the perfect spooky combination. For added ambience, get creative and add ghost-shaped apple slices or your favorite Halloween character.
HALLOWEEN SANGRIA
INGREDIENTS
3 large Granny Smith apples
Juice of 1 lemon
Ice
2 blood oranges, sliced into thin rounds
1 cup blackberries
1 cup pomegranate seeds
1 (750-mL) bottle light red wine, such as grenache, gamay, or pinot noir
3 cups Italian soda, either blood orange, orange, or pomegranate flavor
3 oz. créme de cassis
1½ oz. simple syrup
DIRECTIONS
1. Slice apples lengthwise into ½-inch thick slices. Using a ghost-shaped cookie cutter, cut out 12 ghost-shaped apple pieces. Using a straw or skewer, punch three holes into each apple to form eyes and a mouth. Transfer to a medium bowl, add lemon juice, and lightly toss to coat.
2. Fill a large punch bowl with ice. Add apple ghosts, orange slices, blackberries, and pomegranate seeds and gently toss to combine. Add wine, soda, créme de cassis, and simple syrup and stir until combined. Serve cold.
3. Make Ahead: Apple ghosts can be made three hours ahead. Store in an airtight container with lemon juice and refrigerate. Wine, créme de cassis, and simple syrup can be mixed one day ahead. Store in an airtight container and refrigerate. Pour over ice, add fruit, and mix in soda right before serving.
