Thanksgiving Sangria

Thanksgiving Sangria

Thanksgiving has arrived and while things may look a little different this year, this sangria is sure to bring 'oohs' and 'ahhs' to your turkey table. A festive holiday punch that comes together in a snap and is as stunning as it is delicious? Say no more, we've got you covered.

WARNING: may be highly Instagrammable!

  • Ingredients

    1 750mL bottle of delicious red wine (preferably gamay)
    1/2 cup Muddy River Spiced Rum
    1 bottle of sparkling dry apple cider
    3 1/2 cups unsweetened cranberry juice
    3/4 cup cane sugar
    3 Spicewalla Cinnamon Sticks
    4 Spicewalla Whole Allspice
    4" piece of fresh ginger, peeled & finely sliced
    1 pear, thinly sliced
    1/2 cup pomegranate seeds
    Fresh rosemary & citrus for garnish

  • Print

    Preparation

    1. Add cranberry juice, cane sugar, cinnamon sticks, allspice, and one-third of the fresh ginger to a small saucepan and bring to a simmer over medium-low heat. Simmer for 10 minutes, then remove from heat and allow to steep for another 10 minutes.
    2. Strain through a fine mesh sieve and reserve the cinnamon sticks
    3. Combine cranberry mixture with the wine, spiced rum, pear, reserved cinnamon sticks, and remaining ginger in a large bowl and stir to combine. Cover and refrigerate for at least 4 hours or overnight.
    4. To serve, fill a punch bowl with ice and pour sangria over ice. Top with sparkling apple cider and garnish with pomegranate seeds, sliced citrus and fresh rosemary.

Shop the Recipe

Thanksgiving has arrived and while things may look a little different this year, this sangria is sure to bring 'oohs' and 'ahhs' to your turkey table. A festive holiday punch that comes together in a snap and is as stunning as it is delicious? Say no more, we've got you covered.
WARNING: may be highly Instagrammable!

thanksgiving sangria

ingredients

1 750mL bottle of delicious red wine (preferably gamay)
1/2 cup Muddy River Spiced Rum
1 bottle of sparkling dry apple cider
3 1/2 cups unsweetened cranberry juice
3/4 cup cane sugar
3 Spicewalla Cinnamon Sticks
4 Spicewalla Whole Allspice
4" piece of fresh ginger, peeled & finely sliced
1 pear, thinly sliced
1/2 cup pomegranate seeds
Fresh rosemary & citrus for garnish

preparation
1. Add cranberry juice, cane sugar, cinnamon sticks, allspice, and one-third of the fresh ginger to a small saucepan and bring to a simmer over medium-low heat. Simmer for 10 minutes, then remove from heat and allow to steep for another 10 minutes.
2. Strain through a fine mesh sieve and reserve the cinnamon sticks
3. Combine cranberry mixture with the wine, spiced rum, pear, reserved cinnamon sticks, and remaining ginger in a large bowl and stir to combine. Cover and refrigerate for at least 4 hours or overnight.
4. To serve, fill a punch bowl with ice and pour sangria over ice. Top with sparkling apple cider and garnish with pomegranate seeds, sliced citrus and fresh rosemary.

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