Description
This Thanksgiving Sangria is a delightful mix of fall spices and fresh fruit, perfect for holiday gatherings. Quick to prepare and bursting with flavor, it’s a must-try!
Ingredients
- Cinnamon sticks (3)
- Whole cloves (2)
- Star anise (1)
- Water (1/4 cup)
- Sugar (1/3 cup)
- Orange juice (from 1 orange, about 1/3 cup)
- Green apple (1, sliced)
- Red apple (1, sliced)
- Lemon (1, sliced)
- Fruity red wine (750 ml, like a Rioja Crianza)
- Triple sec or Cointreau (1/3 cup)
- For garnish: Pomegranate arils and extra chopped fruit
Instructions
- Toast the spices over medium-low heat until fragrant, then add water, sugar, and orange juice; simmer for 3 minutes.
- Strain the mixture into a pitcher and press on spices; stir in red wine and triple sec.
- Add sliced apples and lemon to the pitcher, stirring well.
- Cover and chill for 1 to 4 hours in the refrigerator before serving.
- Serve in ice-filled glasses, garnishing with fruit slices and pomegranate arils.
Notes
Store sangria in an airtight pitcher in the refrigerator for up to 3 days.
For best flavor, use fresh juice instead of bottled.
Feel free to double the recipe for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg
