Thanksgiving Sangria is a crisp, fruity, subtly spiced marvel that's just as stunning to look at as it is to drink. The perfect Thanksgiving cocktail for your special day and the entire holiday season!
There's something about Thanksgiving that begs for a little extra touch of celebration, don't you think? Don't get me wrong - I love a perfectly roasted turkey and (even more so) all the amazing side dishes that accompany this day (I'm looking at you Marshmallow & Pecan Sweet Potato Casserole!). But a special cocktail can really set the tone for an evening, and this sangria does just that.
It's cozy yet bright and a perfect compliment to fall. (Also a favorite, this Negroni Recipe!)
The fresh fruit-apple slices, pears, oranges, and pomegranate seeds-steeps in a mix of crisp white wine and apple cider, creating a base that feels both comforting and fun. Bourbon adds a little depth and grown-up warmth, while a touch of maple syrup rounds everything out with some natural sweetness. And just before serving, a splash of ginger beer adds a fizzy lift. It's the perfect drink to greet your Thanksgiving guests and goes great with all the other flavors at your Thanksgiving table (or any other holiday gathering.
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Key Ingredients
The ingredients for this festive cocktail are pretty simple (and, as I'll share later, there's room for flexibility if needed). Here's what makes this Thanksgiving Sangria sing:
- Crisp white wine. I like a dry Sauvignon Blanc or Pinot Grigio here as it provides a nice base for the other ingredients, but a sweeter wine like Moscato would work if that's more your speed. (Just keep in mind that the apple cider and maple syrup add some sweetness too.)
- Seasonal fruit. A mix of Granny Smith apples, Gala apples, pears, orange slices, and pomegranate arils make this fall sangria recipe a beauty to look at.
- Apple cider. The kind that tastes like autumn in a glass-sweet, tangy, and fragrant.
- Bourbon. A touch of warmth, but nothing overwhelming. Adjust the amount to suit your taste buds.
- Maple syrup. Just a little bit of pure maple syrup adds some depth and ties the flavors together.
- Cinnamon sticks and star anise (optional): For garnish and that unmistakable holiday aroma. (Note: Some people, including my husband, feel the star anise is a bit strong here, but I love the licorice taste and how it looks in the glass. Feel free to skip it if you're not a fan.)
- Ginger beer: The final flourish, bringing just enough effervescence to wake up your palate.
How to Make This Thanksgiving Sangria
- Start with the fruit. Chop the apples and pears, and slice the oranges thinly, layering them into a large pitcher. Add the pomegranate arils-like little ruby jewels-to the mix.
- Build the base. Pour the white wine, apple cider, bourbon, and maple syrup over the fruit. Add a few drops of orange bitters, if you have them, for an extra layer of complexity, and add a squeeze of lemon juice to the pitcher. Give everything a good stir and cover the pitcher.
- Let it rest. This is the magic step. Refrigerate the pitcher for 2-4 hours, allowing the flavors to meld and the fruit to soften, soaking up all the goodness. (If you're short on time, even a 30-minute rest can add to the flavor here.)
- Add a little fizz. Just before serving, pour in the ginger beer. It's the thing that turns this drink from comforting to downright festive.
- Serve with care. Spoon a mix of fruit into each glass before pouring the sangria over ice. (Don't try to pour the liquid and fruit into the glass at once or you're likely to have a mess on your hands. Trust me, I speak from experience!) Garnish with a cinnamon stick or star anise for an elegant touch.
Variations and Substitutions
- Go red. Swap the white wine for Pinot Noir or a red blend for a red sangria with a deeper flavor.
- Citrus brightness. Add blood oranges or a splash of orange juice to liven things up.
- Brandy boost. Apple brandy makes a lovely substitute for bourbon if you want a fruitier note.
- Non-alcoholic option. Replace the wine with sparkling apple cider and skip the bourbon for a family-friendly version.
- Cranberry twist. Fresh cranberries can add a tart contrast to the sweetness and could replace the pomegranate seeds.
- Add some herbs. If you'd like, you could swap the star anise for a rosemary sprig for a bit of an herbal touch.
- Add a cinnamon sugar rim. This may be a bit sweet for some (it can be for me, as the sangria is already quite sweet), but a cinnamon sugar rim can make the presentation of this delicious treat really stand out.
Frequently Asked Questions
Yes! The sangria only improves as the flavors meld. Make it earlier in the day, then stir in the ginger beer just before serving to keep it bubbly.
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully, but don't be afraid to play with sweeter wines like Moscato or even sparkling varieties for a twist.
What if I Don't Have All the Ingredients?
This recipe is forgiving. No maple syrup? Try a bit of simple syrup or even a little bit of sugar. No bourbon? Apple brandy or even a splash of Grand Marnier could work (Or you can skip the bourbon altogether for more of a traditional sangria recipe).
I served this white wine sangria in a pitcher, but if I'd had one, I'd probably use a punch bowl. It's easier to scoop the fruit out and isn't quite as precarious when pouring into glasses. In terms of serving glasses, any will do. I like using wine glasses, but you could use regular drinking glasses, fancy cocktail glasses, or even a mason jar.
If you try this Easy Thanksgiving Sangria recipe, let me know what you think in the comments below! And don't forget to tag me @frontrangefed on Instagram with a pic - there are loads of ways to make this your own and I'd love to see what you come up with!
More Easy Drink Ideas
- Cinnamon Spiced Apple Cider Margarita
- Classic Negroni Cocktail
- Cranberry Orange Whiskey Sour
- Cranberry Orange and Rosemary Mocktail
Recipe
Thanksgiving Sangria With White Wine And Apple Cider
Ingredients
- 1 granny smith apple chopped
- 1 gala apple chopped
- 1 pear chopped
- 1 orange sliced
- 1 cup pomegranate arils
- 1 squeeze fresh lemon
- 750 ml bottle of crisp white wine
- 1 ½ cups apple cider
- ½ cup bourbon
- 1 tablespoon maple syrup
- 2-3 drops orange bitters
- 1 bottle ginger beer
- 3 cinnamon sticks
- star anise for serving
Instructions
- Prepare the fruit. Thinly slice or chop the apples, pears and oranges and place them into the bottom of a large pitcher
- Pour the white wine, apple cider, bourbon, maple syrup, and drops of orange bitters over the fruit in the pitcher. Stir gently to combine.
- Cover the pitcher and refrigerate for 2-4 hours, allowing the flavors to meld together.
- Right before serving, stir in the ginger beer for a bit of effervescence.
- Pour the sangria into glasses filled with ice, making sure to include some of the fruit in each glass. Garnish glasses with a cinnamon stick or star anise for a festive touch.
Notes
- For a sweeter sangria, use a Moscato or Riesling instead of dry white wine.
- Adjust the bourbon to taste; reduce to ¼ cup for a milder flavor or add more for a boozy kick.
- Double the recipe for larger gatherings!
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Sarah says
Delicious!