Sukkot Sangria

I love Sukkot. It's the perfect holiday for a Jewish treehugger (next to Tu B'Shevat, of course).

For urbanites who've grown increasingly out of touch with the earth, the seasons, and even the sources of their food, Sukkot is a poignant reminder of the glory of nature. "Go outside and stay there for a while," we're aptly commanded in Leviticus. I've paraphrased, obviously, but you get the point. The way I see it, Sukkot is even more relevant and imperative to our modern world than it was thousands of years ago.

The symbols woven into the holiday are all tied to agriculture, the earth's bounty, and the majesty of the natural world. From the sparsely placed palm fronds that allow us to stargaze through the roof, to the symbolic four species – lulav, hadass, aravah, and etrog – we're encouraged to celebrate and pay homage to the harvest. Sukkot is also about harvesting joy and happiness, a theme that recurs throughout the holiday.

With all this in mind, here's a recipe that integrates the bounty of the harvest with a rip-roarin' good time: "Sukkot Sangria" (or Pomegranate Sangria, as they call it over yonder on Recipezaar). The recipe, along with some suggestions and variations, follows after the jump.