Thanksgiving Sangria
Make this festive Thanksgiving sangria with red wine, spiced simple syrup
- Prep
- 15 min
- Total
- 1 hr 15 min
- Yield
- 8
Ingredients 12
- 3 cinnamon sticks
- 2 whole cloves
- 1 star anise
- ¼ cup water
- ⅓ cup sugar
- 1 orange, juiced (about ⅓ cup juice)
- 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
Method 3
- 01
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.
- 02
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 ).
- 03
To serve, pour the sangria into ice-filled glasses, garnished with more sliced fruit, lemon wedges, and if desired, pomegranate arils and whole spices.
Provenance
- recipe-clones/acouplecooks-data
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