18 Delicious Thanksgiving Sangria Recipes Perfect for Fall

Bring a splash of autumn to your Thanksgiving table with these 18 delicious sangria recipes that are as festive as they are flavorful. Perfect for home cooks looking to impress, each recipe blends seasonal fruits and spices with your favorite wines, creating cozy, shareable drinks that celebrate the essence of fall. Keep reading to discover your new holiday favorite!

Spiced Apple Cider Thanksgiving Sangria

Perhaps there’s no better way to embrace the warmth of Thanksgiving than with a glass of Spiced Apple Cider Thanksgiving Sangria in hand, its rich aromas filling the air, a gentle reminder of the season’s blessings.

Ingredients

• 2 cups of apple cider, the kind that reminds you of autumn mornings
• 1 bottle of dry white wine, something crisp and light
• a splash of brandy, for that extra warmth
• a couple of cinnamon sticks, because what’s autumn without them?
• 1 apple, thinly sliced, to float like little boats in your glass
• 1 orange, sliced, for a burst of sunshine
• a handful of cranberries, because they’re just so pretty
• a drizzle of honey, to sweeten the deal

Instructions

1. In a large pitcher, combine the apple cider, white wine, and brandy. Stir gently to mix.
2. Add the cinnamon sticks, apple slices, orange slices, and cranberries to the pitcher. Let them mingle and get to know each other.
3. Drizzle in the honey, adjusting to your preferred sweetness. Remember, the fruits will also sweeten the sangria as it sits.
4. Cover the pitcher and refrigerate for at least 4 hours, though overnight is best. This patience allows the flavors to deepen and harmonize.
5. Before serving, give the sangria a gentle stir to redistribute the fruits and spices.
6. Serve over ice, ensuring each glass gets a generous share of the fruit and a cinnamon stick for stirring.

With each sip, the sangria unfolds layers of spiced warmth and fruity brightness, a perfect balance that dances on the palate. Consider garnishing with a fresh cinnamon stick or a slice of apple for an extra touch of autumnal elegance.

Pumpkin Pie Spiced White Sangria

Lingering in the quiet of the morning, I find myself drawn to the warmth of spices and the comfort of shared drinks. This Pumpkin Pie Spiced White Sangria is a gentle nod to autumn’s embrace, blending the familiar with the unexpected in a glass.

Ingredients

• A bottle of crisp white wine, like Pinot Grigio
• A cup of apple cider
• A splash of brandy
• A couple of cinnamon sticks
• A teaspoon of pumpkin pie spice
• An apple, thinly sliced
• A pear, thinly sliced
• A handful of cranberries
• A drizzle of honey

Instructions

1. In a large pitcher, combine the white wine and apple cider, stirring gently to mix.
2. Add the splash of brandy and the drizzle of honey, stirring until the honey dissolves.
3. Drop in the cinnamon sticks and sprinkle the pumpkin pie spice over the top, giving it a gentle stir to distribute the spices evenly.
4. Toss in the sliced apple, pear, and cranberries, letting them float atop the liquid.
5. Cover the pitcher and refrigerate for at least 4 hours, allowing the flavors to meld together beautifully.
6. Before serving, give the sangria a quick stir to redistribute the spices and fruit.
7. Serve chilled, over ice if desired, with a cinnamon stick or slice of fruit as garnish.

Gently, the sangria unfolds its layers, from the crispness of the wine to the warmth of the spices, each sip a little different from the last. The fruit softens, lending its sweetness to the mix, while the cranberries add a tart contrast. For an extra touch, rim the glasses with a mix of sugar and pumpkin pie spice before pouring.

Cranberry Orange Thanksgiving Sangria

Yesterday, as the golden light of late afternoon spilled across my kitchen, I found myself craving something that bridges the warmth of Thanksgiving with the crispness of autumn. A drink that feels like a celebration in a glass, yet simple enough to stir together while lost in thought.

Ingredients

• A couple of cups of cranberry juice
• A splash of orange liqueur
• One orange, thinly sliced
• A handful of fresh cranberries
• A bottle of dry white wine, chilled
• A cinnamon stick
• A drizzle of honey, to sweeten
• A cup of sparkling water, for a little fizz

Instructions

1. In a large pitcher, combine the cranberry juice and orange liqueur, stirring gently to mix.
2. Add the thinly sliced orange and fresh cranberries to the pitcher, letting them float atop the liquid.
3. Pour in the chilled white wine, giving everything a slow stir to combine without bruising the fruit.
4. Drop in the cinnamon stick and drizzle honey to taste, stirring until the honey dissolves completely.
5. Let the sangria sit in the refrigerator for at least 2 hours, allowing the flavors to meld together beautifully.
6. Just before serving, add a cup of sparkling water to the pitcher for a refreshing fizz.
7. Serve over ice, garnishing each glass with a few of the marinated cranberries and an orange slice.

Perhaps what makes this sangria so special is the way the tart cranberries play off the sweet orange, with the cinnamon adding a whisper of spice. It’s a drink that seems to capture the essence of Thanksgiving in every sip, perfect for toasting around the table or savoring quietly by the fire.

Maple Pecan Thanksgiving Sangria

As the leaves turn and the air chills, there’s a warmth in preparing something that feels like a hug in a glass. This sangria, with its rich maple and toasty pecans, is like autumn distilled into a drink, perfect for those long Thanksgiving evenings when the world outside is quiet.

Ingredients

• A bottle of dry white wine, because it balances the sweetness just right
• A cup of apple cider, for that crisp fall essence
• A splash of brandy, to give it a little kick
• A quarter cup of maple syrup, the real deal, for sweetness with depth
• A handful of pecans, toasted, because their crunch and flavor are unmatched
• An apple, thinly sliced, for a fresh bite
• A cinnamon stick, because it’s not fall without it
• A couple of cloves, for a hint of spice

Instructions

1. Start by toasting the pecans in a dry skillet over medium heat for about 5 minutes, until they’re fragrant and slightly darker. Let them cool, then give them a rough chop.
2. In a large pitcher, combine the white wine, apple cider, brandy, and maple syrup. Stir gently to mix.
3. Add the toasted pecans, apple slices, cinnamon stick, and cloves to the pitcher. Tip: Letting the sangria sit for at least an hour before serving allows the flavors to meld beautifully.
4. Before serving, give it another gentle stir. Tip: Serving it over ice keeps it refreshing, but if you prefer it a bit warmer, skip the ice and let it sit at room temperature for a cozy touch.
5. Pour into glasses, making sure each gets a few apple slices and a sprinkle of pecans. Tip: A thin slice of apple or a small cinnamon stick makes a lovely garnish on the rim of each glass.

Best enjoyed as the evening settles in, this sangria offers a symphony of textures—from the crisp apples to the velvety wine—and flavors that dance between sweet, spicy, and nutty. Imagine serving it in hollowed-out apples for an unforgettable presentation that’ll have everyone talking.

Autumn Harvest Red Sangria

Lazy afternoons call for something that warms the soul without much fuss, and this Autumn Harvest Red Sangria is just that—a cozy blend of fruits and spices that feels like a hug in a glass. It’s perfect for those moments when you want to savor the season slowly, with a drink that’s as easy to make as it is delightful to sip.

Ingredients

• 1 bottle of your favorite red wine (a robust one works best)
• 1 cup of apple cider (the spicier, the better)
• 1/2 cup of brandy (a splash more if you’re feeling adventurous)
• 1 apple, cored and thinly sliced (a couple of slices for garnish)
• 1 orange, sliced (save a few slices for that pretty finish)
• 1 cinnamon stick (because it’s not autumn without it)
• A handful of pomegranate seeds (for that burst of color and tartness)
• 2 tbsp of honey (or to sweeten just right)
• A few ice cubes (to keep it chill)

Instructions

1. In a large pitcher, combine the red wine, apple cider, and brandy. Stir gently to mix.
2. Add the sliced apple, orange slices, and pomegranate seeds to the pitcher. Drop in the cinnamon stick for that warm spice note.
3. Drizzle the honey into the mixture, stirring until it’s fully dissolved. Taste and adjust sweetness if needed, but remember, the fruits will sweeten it more as they sit.
4. Cover the pitcher and let the sangria chill in the refrigerator for at least 4 hours, though overnight is best. This waiting game lets all the flavors marry beautifully.
5. When ready to serve, give it a gentle stir and pour over ice in glasses. Garnish with reserved fruit slices and a sprinkle of pomegranate seeds for that extra autumn vibe.

Out of the pitcher, this sangria pours a deep ruby red, with the spices and fruits mingling to create a drink that’s both refreshing and rich. Serve it in mason jars for a rustic touch, or alongside a cheese board to complement its fruity depth.

Caramel Apple Thanksgiving Sangria

As the leaves begin to turn and the air carries a crispness that whispers of autumn, there’s a warmth to be found in the blend of flavors that define the season. This Caramel Apple Thanksgiving Sangria is a celebration of that warmth, a drink that marries the sweetness of caramel with the tartness of apples in a way that feels like a hug from the inside.

Ingredients

• A bottle of your favorite white wine, something crisp and fruity
• A couple of apples, cored and thinly sliced
• A splash of apple cider, about a cup
• A generous drizzle of caramel sauce, maybe a quarter cup
• A cinnamon stick or two, for that unmistakable autumn spice
• A handful of ice cubes, to keep it refreshingly cold

Instructions

1. In a large pitcher, combine the white wine and apple cider, stirring gently to mix.
2. Add the thinly sliced apples to the pitcher, letting them float amidst the liquid.
3. Drizzle the caramel sauce into the mixture, using a spoon to swirl it slightly for a marbled effect.
4. Drop in the cinnamon sticks, giving them a little stir to start infusing their flavor.
5. Let the sangria sit in the refrigerator for at least an hour, allowing the flavors to meld together beautifully.
6. Just before serving, add a handful of ice cubes to the pitcher to ensure every glass is perfectly chilled.

Unassuming at first glance, this sangria reveals layers of flavor with each sip— the crispness of the apples, the richness of the caramel, and the warmth of cinnamon. Serve it in mason jars with a slice of apple on the rim for a touch of rustic charm.

Gingerbread Spiced Sangria

Sometimes, the best moments come from slowing down and savoring the blend of flavors that remind us of cozy evenings and shared laughter. This Gingerbread Spiced Sangria is a warm embrace in a glass, perfect for those reflective autumn nights when the air is crisp and the heart is full.

Ingredients

• a bottle of red wine (750ml), something fruity like Merlot
• a cup of apple cider, the spicier the better
• a quarter cup of brandy, for that extra warmth
• a couple of cinnamon sticks
• a splash of vanilla extract
• a tablespoon of molasses, for that deep gingerbread flavor
• an orange, sliced thin
• an apple, cored and diced
• a handful of cranberries, for a tart contrast

Instructions

1. In a large pitcher, combine the red wine, apple cider, and brandy, stirring gently to mix.
2. Add the cinnamon sticks, vanilla extract, and molasses, stirring until the molasses is fully dissolved.
3. Tip: For a smoother blend, warm the molasses slightly before adding it to the mixture.
4. Add the sliced orange, diced apple, and cranberries to the pitcher, giving it a gentle stir to incorporate.
5. Tip: Let the sangria sit in the refrigerator for at least 4 hours, though overnight is best, to allow the flavors to meld beautifully.
6. Before serving, give the sangria another gentle stir and taste, adjusting the sweetness with a bit more molasses if desired.
7. Tip: Serve over ice with a cinnamon stick in each glass for an extra festive touch.

Overtime, the sangria develops a rich, spiced aroma with the fruits softening into sweet, boozy bites. The molasses lends a subtle depth, making each sip a reminder of gingerbread cookies by the fireplace. Try serving it with a side of shortbread cookies for dipping, blending the lines between drink and dessert.

Pear and Pomegranate Thanksgiving Sangria

How the light filters through the window this morning reminds me of the golden hues of autumn, and with it, the warmth of gatherings around the table. This Pear and Pomegranate Thanksgiving Sangria is a celebration of those moments, blending the crispness of fall fruits with the deep, festive notes of red wine.

Ingredients

• a bottle of your favorite red wine
• a couple of ripe pears, thinly sliced
• a handful of pomegranate seeds
• a splash of brandy
• a cup of sparkling water
• a few sprigs of fresh thyme
• a drizzle of honey
• a pinch of cinnamon

Instructions

1. In a large pitcher, combine the sliced pears and pomegranate seeds. Tip: Let the fruits sit at room temperature for a bit to release their natural juices.
2. Pour in the red wine and brandy, gently stirring to mix. Tip: Choose a wine you enjoy drinking on its own for the best flavor.
3. Add the honey and cinnamon, stirring until the honey dissolves. Tip: Adjust the honey based on the sweetness of your pears.
4. Refrigerate the sangria for at least 2 hours, allowing the flavors to meld. The longer it sits, the more pronounced the flavors become.
5. Just before serving, add the sparkling water and fresh thyme for a refreshing twist.

Perfect for those crisp autumn evenings, this sangria balances the tartness of pomegranate with the sweetness of pears, all wrapped up in the warmth of red wine. Serve it in mason jars with a slice of pear on the rim for a rustic touch.

Vanilla Chai Thanksgiving Sangria

Lazy afternoons call for something special, something that whispers of autumn and gatherings. This Vanilla Chai Thanksgiving Sangria is just that—a warm hug in a glass, blending the familiar comfort of chai with the festive cheer of sangria.

Ingredients

• a bottle of dry white wine, chilled
• a couple of cups of apple cider
• a splash of vanilla extract
• a handful of chai tea bags
• a cup of sliced apples
• a cup of sliced pears
• a sprinkle of cinnamon sticks
• a drizzle of honey, to sweeten

Instructions

1. In a large pitcher, combine the dry white wine and apple cider, stirring gently to mix.
2. Add the vanilla extract and chai tea bags to the pitcher, ensuring the tea bags are fully submerged. Let it steep for about 10 minutes for the flavors to meld.
3. Remove the tea bags, then add the sliced apples and pears to the pitcher.
4. Drop in the cinnamon sticks and drizzle honey over the top, stirring lightly to incorporate.
5. Chill the sangria in the refrigerator for at least 2 hours before serving, allowing the fruits to infuse their flavors into the liquid.
6. Serve over ice in glasses garnished with a cinnamon stick or a slice of apple for an extra festive touch.

Here’s how it turns out: the sangria is a beautiful balance of spicy and sweet, with the fruits adding a refreshing crunch. Perfect for sipping by the fire or as a centerpiece drink at your Thanksgiving table.

Toasted Coconut Pumpkin Sangria

Yesterday, as the golden light of early summer danced through my kitchen, I found myself craving something that bridges the warmth of the season with a whisper of autumn’s coziness.

Ingredients

• a cup of toasted coconut flakes
• 2 cups of pumpkin puree
• a bottle of your favorite white wine
• a splash of coconut rum
• a couple of cinnamon sticks
• a handful of ice cubes
• a drizzle of honey

Instructions

1. In a large pitcher, combine the toasted coconut flakes and pumpkin puree, stirring gently to marry the flavors.
2. Pour in the white wine and a generous splash of coconut rum, letting the mixture sit for a moment to meld.
3. Add the cinnamon sticks, giving them a light swirl to release their warmth into the sangria.
4. Fill the pitcher with a handful of ice cubes, chilling the sangria to perfection.
5. Finish with a drizzle of honey, adjusting the sweetness to your liking.

Here, the sangria unfolds with a creamy texture from the pumpkin, punctuated by the crunch of coconut and the spice of cinnamon. Serve it in hollowed-out mini pumpkins for an autumnal touch that delights the senses.

Cinnamon Stick Thanksgiving Sangria

Remembering the warmth of Thanksgiving, there’s something about the blend of cinnamon and fruit that feels like a hug in a glass. This sangria, with its gentle spice and vibrant colors, is like autumn captured in a pitcher, waiting to be shared among friends.

Ingredients

• a bottle of red wine (750ml, something fruity like Merlot)
• a cup of apple cider
• a splash of orange liqueur (about 1/4 cup)
• a couple of cinnamon sticks
• one apple, thinly sliced
• one orange, thinly sliced
• a handful of cranberries (fresh or frozen)
• a drizzle of honey (about 2 tablespoons)
• a cup of sparkling water, to top off

Instructions

1. In a large pitcher, combine the red wine, apple cider, and orange liqueur, stirring gently to mix.
2. Add the cinnamon sticks, apple slices, orange slices, and cranberries to the pitcher, giving everything a gentle stir to combine.
3. Drizzle the honey over the mixture, stirring until it’s fully dissolved. Tip: If your honey is too thick, warm it slightly for easier mixing.
4. Cover the pitcher and let it chill in the refrigerator for at least 4 hours, or overnight for deeper flavors. Tip: This is the perfect time to let the spices and fruits infuse the sangria.
5. Just before serving, top off the sangria with sparkling water for a little fizz. Tip: Adjust the amount based on how strong you like your sangria.
6. Serve over ice, ensuring each glass gets a mix of fruit and a cinnamon stick for stirring.

Gently spiced and bursting with fruit, this sangria is a celebration in a glass. The cinnamon sticks not only add flavor but make for a charming stirrer, while the floating cranberries add a pop of color that’s perfect for the holiday table.

Blackberry Sage Thanksgiving Sangria

Lingering in the quiet of the morning, I find myself drawn to the idea of a drink that encapsulates the warmth and generosity of Thanksgiving, a Blackberry Sage Sangria that marries the tartness of blackberries with the earthy whisper of sage.

Ingredients

• 1 bottle of dry red wine
• 2 cups of blackberries, plus a handful more for garnish
• 1/2 cup of brandy
• 1/4 cup of maple syrup
• A couple of sage leaves, plus a few extra for that final touch
• A splash of club soda
• 1 orange, thinly sliced

Instructions

1. In a large pitcher, gently muddle the 2 cups of blackberries and sage leaves to release their flavors.
2. Pour in the bottle of red wine, followed by the brandy and maple syrup, stirring softly to combine.
3. Add the orange slices to the pitcher, giving them a little squeeze to let out some juice.
4. Let the sangria chill in the refrigerator for at least 4 hours, though overnight is better for the flavors to really meld.
5. Just before serving, add a splash of club soda for a bit of fizz.
6. Serve over ice, garnished with the extra blackberries and sage leaves for a festive touch.

The sangria emerges with a deep, ruby hue, the blackberries lending a slight jammy texture against the crispness of the wine. The sage subtly grounds the sweetness, making it a drink that feels both indulgent and refined. For an extra autumnal vibe, serve it in mason jars with cinnamon sticks as stirrers.

Sweet Potato Pie Sangria

Falling into the rhythm of the season, this sweet potato pie sangria is a cozy embrace in a glass, blending the warmth of autumn spices with the playful twist of sangria. It’s a recipe that feels like a secret shared between friends, perfect for those moments when the air turns crisp and the leaves begin to dance.

Ingredients

• 2 cups of sweet potato puree, smooth and velvety
• a bottle of dry white wine, because it’s all about balance
• a cup of apple cider, for that autumnal whisper
• a splash of brandy, to warm the soul
• a couple of cinnamon sticks, for spice and everything nice
• a tablespoon of vanilla extract, because it’s the little things
• a pinch of nutmeg, just a whisper
• orange slices and apple slices, for a fruity hug

Instructions

1. In a large pitcher, gently combine the sweet potato puree and white wine, stirring until they’re friends.
2. Pour in the apple cider and brandy, giving it a loving stir to welcome them into the mix.
3. Add the cinnamon sticks, vanilla extract, and nutmeg, whispering sweet nothings as you do.
4. Let the sangria chill in the fridge for at least 4 hours, though overnight is like a fairy tale—everything gets better.
5. Right before serving, tuck in the orange and apple slices, letting them float like autumn leaves on a pond.
6. Serve over ice, watching as the colors swirl like a sunset.

Zesty and inviting, this sangria carries the heart of sweet potato pie in every sip, with the spices dancing lightly on your tongue. Try serving it in mason jars with a cinnamon stick stirrer, or under the golden light of a backyard fire pit, where stories and laughter flow as freely as the sangria.

Fig and Honey Thanksgiving Sangria

Today feels like the perfect moment to share something that blends the warmth of Thanksgiving with the unexpected twist of summer’s bounty. This Fig and Honey Thanksgiving Sangria is a nod to those who cherish the holiday’s traditions but yearn for a lighter, fruitier companion to the feast.

Ingredients

• a bottle of dry white wine, chilled
• a cup of fresh figs, quartered
• a couple of tablespoons of honey
• a splash of orange liqueur
• a cup of sparkling water
• a handful of fresh mint leaves
• a pinch of cinnamon

Instructions

1. In a large pitcher, combine the dry white wine and quartered figs. Let them mingle for about 10 minutes to soften the figs slightly.
2. Drizzle in the honey, stirring gently until it dissolves completely. This is your base, so take a moment to ensure the honey is fully integrated.
3. Add a splash of orange liqueur for a subtle depth of flavor. Tip: The quality of your liqueur can elevate the sangria, so choose one you enjoy sipping on its own.
4. Just before serving, stir in the sparkling water to add a bit of effervescence. Tip: Adding it last keeps the bubbles lively.
5. Garnish with fresh mint leaves and a pinch of cinnamon for a festive touch. Tip: Lightly clapping the mint between your hands before adding it releases its aromatic oils.

Best enjoyed under the soft glow of string lights, this sangria is a harmonious blend of sweet figs, floral honey, and crisp wine. The mint and cinnamon whisper of holidays past, while the sparkling water keeps it refreshingly present. Consider serving it in mason jars for a rustic, yet elegant presentation.

Rosemary Pear Thanksgiving Sangria

Perhaps there’s no better way to welcome the crisp embrace of autumn than with a glass of Rosemary Pear Thanksgiving Sangria in hand. This drink, with its harmonious blend of fruity sweetness and herbal freshness, feels like a warm hug on a chilly evening.

Ingredients

• A bottle of dry white wine, because it’s the perfect base for our sangria
• A couple of ripe pears, sliced thin to infuse their sweetness
• A splash of pear brandy, for that extra kick
• A handful of fresh rosemary sprigs, to add a piney aroma
• A cup of sparkling water, to lighten things up
• A quarter cup of honey, because we’re keeping it sweet and natural
• A few ice cubes, to keep it chilled just right

Instructions

1. In a large pitcher, combine the sliced pears and rosemary sprigs, gently muddling them to release their flavors.
2. Pour in the dry white wine and pear brandy, stirring slowly to mix the ingredients without bruising the fruit.
3. Add the honey, stirring until it’s fully dissolved into the mixture for a smooth sweetness.
4. Let the sangria sit in the refrigerator for at least 4 hours, allowing the flavors to meld beautifully.
5. Just before serving, add the sparkling water and ice cubes, giving it a gentle stir to combine.
6. Serve in glasses garnished with a slice of pear and a small rosemary sprig for that festive touch.

Lingering sips reveal the sangria’s delicate balance between the pear’s juiciness and rosemary’s earthy tones, making it a standout addition to any Thanksgiving table. Try serving it in hollowed-out pears for an unforgettable presentation.

Nutmeg and Clove Spiced Sangria

Remembering the warmth of summer evenings, this sangria brings together the comforting spices of nutmeg and clove with the vibrant freshness of seasonal fruits. It’s a drink that whispers of lazy afternoons and shared stories, perfect for sipping as the sun dips below the horizon.

Ingredients

• a bottle of your favorite red wine
• a cup of orange juice, freshly squeezed if you can
• a splash of brandy, just enough to deepen the flavors
• a couple of cinnamon sticks
• a pinch of freshly grated nutmeg
• a few whole cloves
• an apple, thinly sliced
• an orange, thinly sliced
• a handful of grapes, halved
• a tablespoon of honey, or more to sweeten
• a cup of sparkling water, to finish

Instructions

1. In a large pitcher, combine the red wine, orange juice, and brandy. Stir gently to mix.
2. Add the cinnamon sticks, nutmeg, and cloves to the pitcher. The spices will infuse the sangria with warmth, so don’t skip them.
3. Toss in the sliced apple, orange, and halved grapes. These fruits not only add flavor but also make the sangria visually appealing.
4. Drizzle in the honey, stirring until it’s fully dissolved. Taste and adjust the sweetness if needed.
5. Cover the pitcher and let the sangria chill in the refrigerator for at least 4 hours, or overnight if possible. This waiting period is crucial for the flavors to meld beautifully.
6. Just before serving, add the sparkling water to give the sangria a light, effervescent lift. Stir gently to combine.
7. Serve over ice, ensuring each glass gets a generous share of the spiced fruit. Garnish with an extra cinnamon stick or a slice of orange for a festive touch.

Just like that, you’ve crafted a sangria that’s rich with the warmth of spices and the brightness of fruit. The texture is lightly effervescent, with the fruit adding a delightful chewiness to each sip. Consider serving it in mason jars for a rustic, picnic-ready presentation.

Apple Butter Thanksgiving Sangria

Dreaming of the cozy embrace of autumn, this sangria blends the warmth of apple butter with the festive spirit of Thanksgiving, creating a drink that feels like a hug in a glass.

Ingredients

• a bottle of your favorite red wine
• a cup of apple cider
• a half cup of apple butter
• a splash of brandy
• a couple of cinnamon sticks
• an apple, thinly sliced
• a handful of cranberries
• a quart of club soda, chilled

Instructions

1. In a large pitcher, combine the red wine, apple cider, and apple butter, stirring gently until the apple butter is fully dissolved.
2. Add the splash of brandy and the cinnamon sticks, giving the mixture a light stir to incorporate.
3. Drop in the thinly sliced apple and the handful of cranberries, letting them float atop the mixture for a festive look.
4. Cover the pitcher and let it chill in the refrigerator for at least 4 hours, allowing the flavors to meld together beautifully.
5. Just before serving, pour in the chilled club soda, stirring gently to combine without losing too much fizz.
6. Serve over ice in glasses garnished with a cinnamon stick or an apple slice for an extra touch of autumn.

How the sangria transforms into a symphony of flavors is nothing short of magical, with the apple butter lending a velvety texture and the cranberries adding a tart contrast. Perfect for sipping by the fire or as a celebratory toast at your Thanksgiving table.

Chocolate Covered Cherry Thanksgiving Sangria

Now, as the leaves begin to turn and the air carries a crisp whisper of autumn, there’s a certain warmth in preparing a drink that marries the richness of chocolate with the tart sweetness of cherries, all while embracing the festive spirit of Thanksgiving.

Ingredients

• A bottle of your favorite red wine, because life’s too short for the cheap stuff
• A cup of cherry juice, for that deep, fruity backbone
• A splash of brandy, to add a little warmth to your soul
• A couple of dark chocolate bars, finely chopped, because chocolate makes everything better
• A handful of fresh cherries, pitted and halved, for a burst of freshness
• A cinnamon stick, because it’s not fall without it
• A quarter cup of sugar, to sweeten the deal just right

Instructions

1. In a large pitcher, combine the red wine, cherry juice, and brandy, stirring gently to marry the flavors.
2. Add the chopped dark chocolate to the pitcher, letting it melt slowly into the mixture for a rich, velvety texture.
3. Toss in the fresh cherries and cinnamon stick, giving everything a good stir to distribute the flavors evenly.
4. Sprinkle the sugar over the top, then stir again until it’s completely dissolved, ensuring a perfectly balanced sweetness.
5. Let the sangria chill in the refrigerator for at least 4 hours, though overnight is best, allowing the flavors to deepen and meld beautifully.
6. When ready to serve, give it one final stir and pour into glasses over ice, garnishing with a few extra cherries or a small piece of chocolate on the rim for an elegant touch.

Gently, this sangria unfolds with layers of flavor—each sip a harmonious blend of tart, sweet, and spicy, with the chocolate adding a luxurious depth. Serve it in mason jars for a cozy, rustic vibe, or in crystal glasses to elevate your Thanksgiving table to something truly special.

Conclusion

Now that you’ve explored these 18 delicious Thanksgiving sangria recipes, it’s clear there’s a perfect blend for every fall gathering. Whether you’re a fan of classic flavors or eager to try something new, these recipes promise to add a festive touch to your holiday table. We’d love to hear which ones become your favorites—leave a comment below and don’t forget to share the joy by pinning this article on Pinterest!

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