RECIPE: Thanksgiving Sangria

Thanksgiving is a marathon, not a sprint. That conversation with Uncle Mark about his nemesis, the mailman? Well, it sure felt like a marathon even though there’s no way it was more than 15 minutes. Pace yourself on the food, and don’t go hard on the appetizers, there’s still a huge meal coming. And where there’s good food, there’s usually also good drink. Enter: Thanksgiving Sangria.

This Thanksgiving Sangria is a day drinker’s dream. The only alcohol is the wine, and it’s deliciously diluted with apple cider. Some fruit, spices and herbs are mixed in, and it’s topped with club soda for a little fizz. It’s low ABV, refreshing as heck, and there’s even a little snack there at the bottom (it’s important to remember to eat!).

It’s lightly spiced, but not too heavily (it’s easy to go from refreshing straight to potpourri when using whole cloves), but a little background note of clove and cardamom warm this icy beverage up and give it some autumnal vibes.  On top of everything else, you can make it a few hours before people arrive, set it on the bar and your guests can serve themselves. A win-win-win for all.

A note on the wine: Pick a fruit forward, but not sweet wine for this drink. I like an Italian Barbera, an Austrian Zwigelt, or a French or Spanish Grenache, but the rules are loose here. Don’t spend a ton of money on the bottle, but make sure it’s something you would like to drink on its own. 

Thanksgiving Sangria

Makes 1 pitcher, easily multiplied

Ingredients

½ teaspoon whole cloves

3 whole green cardamom pods, lightly crushed/cracked

1 medium orange, sliced + extra for garnish

1 lime, juiced

½ cup cranberries

2 small apples, cut into 1/2 inch chunks

A mixture of rosemary and thyme sprigs (4 total) + extra for garnish

1 750ml bottle of red wine 

2 cups apple cider

Club Soda

Method

Optional: Make a small spice sachet. In an approximately six inch square of cheesecloth, or a coffee filter, add the cloves and cardamom. Tie tightly with twine to make a little pouch.  

In a large pitcher, add the spice sachet, orange slices, lime juice, cranberries, and rosemary and/or thyme sprigs. Using a muddler or the end of a long wooden spoon, gently crush the fruit/herbs/spices to release some of their goodness. Just enough to break the fruit and spices open. Add the apple chunks. 

Add the wine and cider and stir well. This can be made up to 4 hours ahead of go-time.

To serve: fill glass with ice and pour in mixture. Garnish with additional orange slices, cranberries and rosemary if desired. Top with club soda. Happy Thanksgiving!