Make this festive Thanksgiving sangria with red wine, spiced simple syrup, and fresh fruit for the perfect holiday pitcher cocktail. It’s a fun party cocktail that’s not too sweet!
A signature drink can be tough for parties if you’re shaking up individual cocktails in a shaker every time (I know from experience). So for holidays, I like to mix up a pitcher of sangria instead!
This Thanksgiving sangria has just the right balance of cozy spices and the bold, wine-forward flavors I fell in love with during a semester in Madrid. My husband Alex had the idea of infusing simple syrup with whole spices: cinnamon, cloves, and star anise: truly a stroke of genius. It’s my go-to as a crowd-pleasing holiday drink!
Why This Recipe Works
I’ve tested plenty of sangria variations over the years. Here’s what I love about this one:
- It’s wine-forward and just sweet enough. Most American sangria recipes are overly sweet: I studied in Madrid and have long appreciated the traditional Spanish way to make sangria: bold, wine-forward and not too sweet. You’ll find this Thanksgiving sangria is a sophisticated pitcher drink that’s full of nuanced flavor.
- The spiced syrup adds cozy depth. Store-bought syrups are convenient but can lack depth. Toasting whole cinnamon sticks, cloves, and star anise before infusing them into a simple syrup adds incredible flavor.
- It’s simple to prep ahead and perfect for a crowd. Instead of shaking up lots of drinks, you’ve got one party-ready pitcher.
Ingredients You’ll Need
- For the Spiced Simple Syrup: Whole cinnamon sticks, cloves, and star anise create the warm spice profile, then you’ll need granulated sugar, water, and fresh orange juice.
- Alcohol: A full-bodied red wine forms the backbone. I like a Crianza from Spain’s Rioja region for its fruity notes and smooth finish. Triple sec or Cointreau adds citrusy depth.
- Fruit: Fresh apples (both red and green) and lemon slices provide flavor and visual appeal.
- Optional garnishes: Pomegranate seeds add pops of color. I also like serving with whole cinnamon sticks and star anise for a beautiful visual.
How to Make Thanksgiving Sangria
Here are the basic steps for how to make Thanksgiving sangria (or jump to the recipe below):
- Make the spiced syrup: Toast the whole spices in a pan, then reduce heat to low and add the water, sugar, and fresh orange juice. Simmer for 3 minutes, stirring gently until the sugar dissolves completely.
- Combine everything. Strain the spiced syrup into a large pitcher, then add the whole spices back in. Stir in the red wine and triple sec, then add your sliced apples and lemon.
- Chill and serve. Refrigerate for at least 1 hour (or up to 4 hours) to let the flavors meld. When ready to serve, pour into ice-filled glasses and garnish.
Expert Tip
If you like a sweeter sangria, you can adjust sweetness to taste! This recipe is balanced and not too sweet. But if you prefer a sweeter sangria, you can add sweetener to taste. Either make a double batch of the spiced simple syrup or use plain simple syrup.
Serving Suggestions
This Thanksgiving sangria pairs well with many holiday dishes. I love serving it alongside Thanksgiving side dishes like my favorite mashed potatoes or Brussels sprout casserole.
For a complete holiday beverage station, consider offering this sangria alongside a mocktail like my Sparkling Cranberry Mocktail. If you’re looking for more festive pitcher drinks, try my Fall Sangria Recipe or Apple Sangria are crowd-pleasers.
For appetizers, this sangria works well with Thanksgiving appetizers like baked brie or cranberry cream cheese dip. For Thanksgiving desserts, check out my favorite pumpkin tiramisu, pumpkin bread pudding, or mini pumpkin pies.
Looking for more Thanksgiving drinks? Browse my collections of 40 Thanksgiving Drinks, 30 Fall Drinks, and 45 Holiday Drinks for more fun options.
Storage and Make Ahead Tips
You can make Thanksgiving sangria up to 4 hours in advance. We don’t suggest storing for longer than that, since the fruit becomes soggy and discolored.
You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.
Dietary Notes
This Thanksgiving sangria recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
Yes! While I prefer Spanish Rioja for its fruity notes, any medium-bodied red wine works. Merlot, Tempranillo, Garnacha, or even a good Cabernet Sauvignon are all solid choices.
Triple sec or Cointreau add citrus depth, but you can substitute with Grand Marnier or even fresh orange juice if you want a less boozy version. Just note that omitting it entirely will make the sangria less complex.
Absolutely! Replace the wine with grape juice or pomegranate juice, and use orange juice in place of triple sec. The spiced syrup will still create that cozy holiday flavor.
If it’s too sweet, add more wine or a squeeze of fresh lemon juice. If it’s not sweet enough, stir in additional simple syrup (spiced or plain) to taste.
Thanksgiving Sangria
Pin Recipe
Print RecipeMake this festive Thanksgiving sangria with red wine, spiced simple syrup, and fresh fruit for the perfect holiday pitcher cocktail. It’s a fun party cocktail that’s not too sweet!
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Drink
- Method: No Cook
- Cuisine: Cocktails
- Diet: Vegan
Ingredients
For the spiced simple syrup (see Notes)
- 3 cinnamon sticks
- 2 whole cloves
- 1 star anise
- ¼ cup water
- ⅓ cup sugar
- 1 orange, juiced (about ⅓ cup juice)
For the sangria
- 1 green apple, sliced
- 1 red apple, sliced
- 1 lemon, sliced
- 750 ml bottle fruity, full-bodied red wine (we prefer a Crianza from the Rioja region of Spain)
- ⅓ cup triple sec or Cointreau
- For garnish: pomegranate arils, more chopped fruit, whole spices
Instructions
- In a small saucepan over medium low heat, toast the cinnamon sticks, cloves, and star anise for 3 minutes until fragrant. Reduce the heat to low. Add the water, sugar and fresh orange juice, and simmer for 3 minutes, stirring gently to dissolve the sugar.
- Strain the sugar mixture into a large pitcher. Stir in the wine and triple sec, adding the whole spices from the sugar mixture. Add the chopped fruit and stir. Refrigerate for 1 to 4 hours before serving. Taste, and adjust sweetness by adding additional simple syrup if desired (here’s how to make simple syrup).
- To serve, pour the sangria into ice-filled glasses, garnished with more sliced fruit, lemon wedges, and if desired, pomegranate arils and whole spices.
Notes
If you prefer a very sweet sangria, consider making a double batch of the spiced syrup. Add half to the pitcher to start, then taste and add more to taste.
You can make Thanksgiving sangria up to 4 hours in advance, but longer storage makes the fruit become soggy and discolored. You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.
More Fall Cocktails to Try
If you love this Thanksgiving sangria, you’ll enjoy these other festive fall drinks:
- Apple Cider Martini
- Pumpkin Martini
- Pomegranate Mojito
- Favorite Pomegranate Cocktails
- Mulled Cider
- 15 Cozy Fall Drinks
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