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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!

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.

Thanksgiving Sangria

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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!

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8
• 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

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Instructions

1. 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.
2. 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).
3. 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.