Thanksgiving Sangria
This delicious and easy Thanksgiving sangria is made with red wine, apple brandy, cinnamon sticks and fresh fruits. It will become your go to cocktail every year for thanksgiving dinner.
Servings: 6 servings
Equipment
- Pitcher
- Wine glasses
- Fall cookie cutters optional
Ingredients
- 5 cinnamon sticks
- 3 honeycrisp apples sliced or cut into fall shapes
- 2 oranges sliced
- 2 cups pears sliced or cut into fall shapes
- 1 750mL red wine
- 1 cup apple cider
- 1 cup 100% cranberry juice
- 1/2 cup apple bourbon or orange liqueur
- Ginger beer or soda water, for topping
- Cinnamon sugar rim: 1/4 cup sugar and 2 teaspoons ground cinnamon
Instructions
- Pour the red wine, fruit juice, and brandy (or triple sec) into a large pitcher and stir quickly to combine.
- Cut fall shapes out of the apples and pears, if desired, then slices the oranges. Add the sliced fruit, cinnamon sticks, and star anise to the sangria. Chill for at least 2 hours or up to 24 hours.
- When you're ready to serve, make the cinnamon sugar rim. Mix granulated sugar and cinnamon in a shallow dish. Run an orange wedge around the outside of a wine glass. Dip the wine glass in the cinnamon sugar mixture.
- Fill the wine glass with ice then pour in the sangria. Top with ginger beer and garnish with wine-soaked fruit and a cinnamon stick.
Notes
Make-ahead: mix the wine, fruit juices, and brandy together up to 3 days in advance. Add the fruit and spices 2-24 hours before serving.
Red wine: any red wine you have on hand will work. Classic red wine for sangria is a Tempranillo or Garnacha. We used a red blend and it worked well.
White wine: this recipe works with a crisp white wine, like Pinot Grigio. You can swap the cranberry juice for a lighter-colored juice, like pear, if you want a light-colored sangria.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 21.2g | Protein: 0.6g | Fat: 0.1g | Sodium: 12.1mg | Fiber: 1.4g | Sugar: 16.1g | Vitamin A: 4.7IU | Vitamin C: 22mg