Why we love this Thanksgiving sangria
Sangria is such a great cocktail to make for dinner parties and what is Thanksgiving if it’s not just one big dinner party?
Rather than make my apple cider sangria, I opted for something a little more unexpected, yet still very much fall inspired. Pears and pomegranates are both underrated fall fruits, and they make a delicious sangria.
More holiday favorites: apple cider sangria / cranberry margaritas / peppermint white russian / spiked eggnog / Thanksgiving champagne cocktail
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Ingredients & Substitutions
- Red wine – Choose something inexpensive, but still drinkable. I like to go for a red blend, or a lighter fruitier wine.
- Pomegranate juice
- Ginger beer – This adds a nice effervescence to the drink, but you can definitely substitute it with club soda or ginger ale if you don’t have ginger beer or if you find it too spicy.
- Rosemary simple syrup – I usually have a batch of this on hand, but it’s super easy to make from scratch. If you don’t have time, feel free to use regular and toss in a few sprigs of fresh rosemary when you’re soaking the fruit.
- Vodka – This just adds a little punch to your sangria, but you can feel free to leave it out, or swap it with a more traditional brandy.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make Thanksgiving sangria:
Mix the sangria. Combine the wine, pomegranate juice, vodka and simple syrup in a large pitcher. Stir to combine.
Do not add the ginger beer until just before serving. It will lose its fizz and it’s flavor will change.
Add your fruit. Next, chop the pears and slice your orange. Add that to the pitcher and make sure they’re submerged.
Let it soak. Cover the pitcher with plastic wrap (or a lid) and refrigerate overnight. If you don’t have that much time, at least let it soak for a few hours.
Serve with ginger beer. Just before serving, add the ginger beer and pomegranate arils. Serve over ice with a scoop of fruit in each glass.
If you aren’t going to go through the whole pitcher in one sitting, add the ginger beer to each glass as you serve it to prevent the pitcher from going flat.
Frequently asked questions
Do you put fruit in Sangria overnight?
Yes. The longer the fruit can site in the wine, the better. Ideally, you want this to be overnight, but a few hours will work in a pinch.
What kind of wine is best for sangria?
I like to use an inexpensive, light-bodied wine, such as a red blend or a pinot noir. Something you could drink on its own, but definitely not a bottle you’d have to splurge on.
Are you supposed to eat the fruit in sangria?
Yes. You can eat the fruit from sangria, but it can be a little tricky, especially if there’s ice in your glass. It’s totally up to you and what you feel comfortable with, but you don’t have to eat it.
More wine cocktails you’ll love: frozen sangria wine slushies / non alcoholic mulled wine / aperol spritz veneziano / rosé sangria
Thanksgiving Sangria
Ingredients
- 1 bottle red wine
- 2 cups pomegranate juice
- 1/4 cup rosemary simple syrup, see directions below*
- 1/2 cup vodka
- 1 orange, sliced
- 2 pears, cored and chopped
- 1 cup ginger beer
- For garnish: fresh rosemary, pomegranate arils
Instructions
- In a large pitcher, mix wine, pomegranate juice, simple syrup and vodka.
- Add the fruit and stir to combine.
- Cover and allow the sangria to soak overnight in the refrigerator.
- Before serving, add ginger beer.
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