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My go-to Thanksgiving Sangria – to kick off a night with family and friends. This is one of my favorite festive pitcher style drinks to serve up this November. White wine mixed with cider, brandy, pumpkin butter, citrus, spices, and a splash of ginger beer. It’s a touch sweet, refreshing, so easy to make, and it’s the perfect Thanksgiving cocktail!
Happy first Saturday of November everyone! Stopping in for a quick cocktail Saturday post to officially kick off the holiday season! Crazy that November is already here! We have a very full month ahead, stocked with delicious Thanksgiving recipes and quick weeknight dinners. But first, a cocktail to celebrate the season!
Over the years I’ve made a few Sangria recipes, this Christmas Sangria being one of my favorites to date. I’ve known for about a month now that I wanted to create a Thanksgiving Sangria. I figured if Christmas has its own Sangria, then Thanksgiving needs one too!
Enter today’s recipe. It’s the EASIEST pitcher cocktail to throw together. You can make it up to a day in advance and it’s pretty festive too. Especially when served in this pumpkin punch bowl with accompanying seamless pumpkin wine glasses.
Here is how you make this sangria.
Combine all the ingredients in a large punch bowl. Chill until ready to serve. Top off with ginger beer or club soda.
DONE.
I mean, how easy is that?!?
The Secret?
Using a mix of white wine, apple cider, and brandy, then stirring in spiced pumpkin butter or apple butter. I prefer using spiced pumpkin butter, but only because I find it a little more appropriate for Thanksgiving. Either pumpkin butter or apple butter works great, and both add just the right amount of spice and sweetness to your sangria.
For my mix of fruit, I used apple slices, orange slices, and pomegranate seeds. You can really use any mix of autumn fruits you love, fresh cranberries would be great. But I found these particularly pretty, and they pair deliciously with the flavors in the wine and cider.
And then, the ginger beer. My complete obsession. I love topping all cocktails with just a little ginger beer. I find it adds the perfect amount of spice to every cocktail.
I’m excited to be including this in my 2019 Thanksgiving menu that will be coming in just about a week!
This is the perfect make-ahead Thanksgiving sangria recipe to share with guests!
Tip? Test this sangria out tonight. You know…just to be sure it’s Thanksgiving ready….hey, it’s a fun drink for the first Saturday of November too. Enjoy!
If you make this Thanksgiving Sangria, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Thanksgiving Sangria.
Ingredients
- 1 (750 ml) bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup apple cider
- 1/2 cup brandy
- 1/2 cup pumpkin butter, (or apple butter)
- 1/4 cup lemon juice
- 2-4 tablespoons pure maple syrup, using more or less to your taste
- 2 honeycrisp apples, sliced
- 2 blood oranges, sliced
- 1 cup pomegranate arils
- 3 cinnamon sticks
- 1-2 (12 ounce) ginger beers
- star anise, for garnish , (optional)
Instructions
- 1. In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled.2. Before serving, add the ginger beer. Fill each glass with ice and pour the sangria over the ice. If desired top with more ginger beer. Drink up!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Fabulous! If I wanted to batch (topping it with ginger beer at service) this in large amounts how long would it last refrigerated? Would a dry red wine work as well?
Thank you
Thanks Jane!! I would say about 3 days in the fridge. Sure, you could use red wine, but I think white wine is best here:) Cheers!
Made this for Thanksgiving and not a drop was left! Absolutely delicious and festive. Perfect to serve with appetizers while waiting for dinner!
Hey Julie,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
DELISH!! Everyone wanted the recipe. Followed exactly – some of us had the ginger beer some of us passed. Equally good!!!! Will start making this in October next year. Definitely needs a little time to let the flavors come together.
Hi Kristen,
Happy Weekend! Thanks so much for giving this recipe a try, I’m so glad it turned out nicely for you! xxT
Crowd Pleaser!
Thanks so much!!
This was a show-stopper! We cut out the orange peels before slicing. This made it easier to use left-over fruit on dessert (someone here mentioned “drunken chopped fruit” over ice cream, it was a fantastic suggestion!).
Orange peel soaked in triple sec overnight worked well as a garnish. The triple sec went into the sangria.
Thank you so so much! Love to hear that! xT
Absolutely delicious! I made a day ahead of Thanksgiving and everyone loved it. Received Merlot as a gift today… Have you ever tried this recipe with red wine? Thanks.
Thank you Rachel! I haven’t ever tried this red wine! xT
I made this for Thanksgiving and it was such a hit that my company requested that I make it again a few days later. Ginger beer is a great additive and the star anise is a must!
Thank you so so much! Sooo glad you enjoyed this recipe! Have a wonderful weekend! 🙂 xT
BIG hit with both sides of large families. Everyone wanted the recipe. Thank you!!
Hi Stacey,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
This was an absolute hit at Thanksgiving!!! My guests couldn’t stop drinking it. It was simply DELICIOUS! I put sugar on the rims of the glasses and made large square ice cubs with folded over sliced orange, fresh cranberries and a sprig of rosemary. Definite show stopper. I wish I could upload a picture for you.
I put the pitcher with the leftover fruit back in the fridge (after we drank all of the sangria) until the next day. Can I tell you that “drunken fruit” is amazing over ice cream 🤣
Hey Kristin,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
Delicious! Next time, I would cut the amount of fruit in half. I would not skip the ginger beer!
Hey Megan,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
How far ahead can I make this? I would wait to add the ginger beer, but other than that, can it be made pretty far in advance and kept in the fridge?
Hi Jansen,
You could make this one day in advance and then add the ginger beer for serving:) I hope you love this recipe! Cheers! xx
Hi there! Excited to try this! Could you sub triple sec or Grand Marnier instead of brandy? Thanks!
Hi Daniela,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! Cheers! xx
What are the possible these bourbon instead of Brandy? If so, what do you think would be the difference in measurements? Can’t wait to make this!
Hi Jeanette,
I have never made this recipe using bourbon, so I am not sure how much it would change the results. Let me know if you give it a try! xx
What brand of wine and/or brandy is best for this?
Hey Ashley,
It’s really personal preference, I like to use a Pinot Grigio or Sauvignon Blanc for this recipe and then Remi Martin makes a good brandy! I hope this helps! xT
Definitely will be trying this! I love the pumpkin punch bowl, where did you get yours?
Thanks so much Jess! Here is the link for the bowl:
https://rstyle.me/+OYrDui_-wNKMPepw3RBgSQ
Please let me know if you have any other questions! xT