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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 perfect for both Friendsgiving and Thanksgiving gatherings!
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.
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 sliced apples, blood oranges, and pomegranates. You can really use any mix of autumn fruits you love. 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 party Sangria for both Friendsgiving and Thanksgiving!
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.
Servings: 8
Calories Per Serving: 219 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
