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This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!
As two cocktail experts who are also obsessed with simple recipes, this recipe is pretty much a perfect fit for our holiday. Try Thanksgiving sangria, a fruity pitcher infused with cozy flavors that’s so simple to whip up for a crowd!
A signature drink can be tough for parties if you’re shaking up individual drinks in a cocktail shaker every time (we know from experience!). So we like to mix up a pitcher of sangria instead! For this recipe, Alex had the idea of infusing simple syrup with whole spices: cinnamon, cloves, and star anise—and it’s a stroke of genius. We’re hosting Thanksgiving this year and will be serving this as a signature drink: I know it will be a family favorite for years to come!
Tips for making Thanksgiving sangria
I studied in Madrid and have long loved the traditional Spanish way to make sangria: bold, wine-forward and not too sweet. This Thanksgiving sangria is made in the same style. Here are a few tips to keep in mind (or scroll down to the recipe):
- The spiced simple syrup infuses lots of flavor. While you could make this drink with plain syrup, simmering this syrup with whole spices adds a flavor nuance that can’t be replicated. (Ground spices don’t work in a drink, as they sink to the bottom.)
- Prepare the sangria at least 1 hour in advance. You’ll need to chill the sangria at least 1 hour to allow the flavors to meld, or up to 4 hours.
- You can adjust sweetness to taste. This recipe is balanced and not too sweet. But if you prefer a sweeter sangria, you can add sweetener to taste. Either make a double batch of the spiced simple syrup or use plain simple syrup.
Make ahead info
You can make Thanksgiving sangria up to 4 hours in advance. We don’t suggest storing for longer than that, since the fruit becomes soggy and discolored.
You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.
Dietary notes
This Thanksgiving sangria recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Thanksgiving Sangria
This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Drink
- Method: No Cook
- Cuisine: Cocktails
- Diet: Vegan
Ingredients
For the spiced simple syrup (see Notes)
- 3 cinnamon sticks
- 2 whole cloves
- 1 star anise
- ¼ cup water
- ⅓ cup sugar
- 1 orange, juiced (about ⅓ cup juice)
For the sangria
- 1 green apple, sliced
- 1 red apple, sliced
- 1 lemon, sliced
- 750 ml bottle fruity, full-bodied red wine (we prefer a Crianza from the Rioja region of Spain)
- ⅓ cup triple sec or Cointreau
- For garnish: pomegranate arils, more chopped fruit, whole spices
Instructions
- In a small saucepan over medium low heat, toast the cinnamon sticks, cloves, and star anise for 3 minutes until fragrant. Reduce the heat to low. Add the water, sugar and fresh orange juice, and simmer for 3 minutes, stirring gently to dissolve the sugar.
- Strain the sugar mixture into a large pitcher. Stir in the wine and triple sec, adding the whole spices from the sugar mixture. Add the chopped fruit and stir. Refrigerate for 1 to 4 hours before serving. Taste, and adjust sweetness by adding additional simple syrup if desired (here’s how to make simple syrup).
- To serve, pour the sangria into ice-filled glasses, garnished with more sliced fruit, lemon wedges, and if desired, pomegranate arils and whole spices.
Notes
If you prefer a very sweet sangria, consider making a double batch of the spiced syrup. Add half to the pitcher to start, then taste and add more to taste.
You can make Thanksgiving sangria up to 4 hours in advance, but longer storage makes the fruit become soggy and discolored. You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.
