Spooky Sangria

• 2 oranges, thinly sliced
• 2 apples, cored and thinly sliced
• 2 bottles (750 ml. each) red wine
• 1/2 cup brandy
• 1/2 cup triple sec or Cointreau
• 1 cup pomegranate juice
• 1/4 cup simple syrup
• 2 tablespoons pomegranate molasses* (optional)
• 2 to 4 cups sparkling water, at room temperature
• 1 2-lb. chunk of dry ice*

1. In a large jar or sealable pitcher, mix together all ingredients except sparkling water and dry ice and chill overnight.
2. Let sangria come to room temperature, then pour into a large cast-iron footed dutch oven or a punch bowl. Let come to room temperature, then pour in sparkling water.
3. Line a colander with cheesecloth. Using tongs, set ice chunk in cheesecloth, then tie ends of cheesecloth over ice (don't touch the ice).
4. Lower dry-ice parcel into cauldron. Carbon dioxide gas (harmless at this concentration) should start to billow forth immediately and will last about a half-hour. Replenish dry ice parcel if needed.
5. *Pomegranate molasses deepens the flavor and color of the sangria. Find it at well-stocked grocery stores, Middle Eastern markets, and online. Dry ice is available at many grocery stores, often sold by the pound or in 5-lb. chunks. To break it, put it in the sink and crack with a chisel and hammer, and use tongs (not your hands) to pick it up.

oranges, apples, bottles, brandy, triple sec, pomegranate juice, simple syrup, pomegranate molasses, sparkling water, dry ice

Taken from www.myrecipes.com/recipe/spooky-sangria (may not work)