Can I use a different type of wine?

Yes! While I prefer Spanish Rioja for its fruity notes, any medium-bodied red wine works. Merlot, Tempranillo, Garnacha, or even a good Cabernet Sauvignon are all solid choices.

Do I have to use triple sec?

Triple sec or Cointreau add citrus depth, but you can substitute with Grand Marnier or even fresh orange juice if you want a less boozy version. Just note that omitting it entirely will make the sangria less complex.

Can I make this non-alcoholic?

Absolutely! Replace the wine with grape juice or pomegranate juice, and use orange juice in place of triple sec. The spiced syrup will still create that cozy holiday flavor.

What if my sangria is too sweet or not sweet enough?

If it's too sweet, add more wine or a squeeze of fresh lemon juice. If it's not sweet enough, stir in additional simple syrup (spiced or plain) to taste.

This Thanksgiving Sangria is Our Pick for Easy Entertaining

Thanksgiving Sangria

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Make this festive Thanksgiving sangria with red wine, spiced simple syrup, and fresh fruit for the perfect holiday pitcher cocktail. It’s a fun party cocktail that’s not too sweet!

Author: Sonja Overhiser
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

Scale

For the spiced simple syrup (see Notes)

3 cinnamon sticks
2 whole cloves
1 star anise
1/4 cup water
1/3 cup sugar
1 orange, juiced (about 1/3 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)
1/3 cup triple sec or Cointreau
For garnish: pomegranate arils, more chopped fruit, whole spices

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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.

Find it online: https://www.acouplecooks.com/thanksgiving-sangria/