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Thanksgiving Sangria

Thanksgiving sangria with ruby-red wine, apples, pomegranate, and cranberries for a festive, make-ahead pitcher drink. Chill the base 4 hours, then add fizz right before serving for crisp, ruby color and fruit-forward flavor.
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Prep Time 10 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Thanksgiving sangria base
  • 1 bottle red wine
  • 1 cup pomegranate juice
  • 0.5 cup brandy
  • 2 apples, diced
  • 1 cup cranberries
  • 1 cinnamon stick
  • 1 cup sparkling water or ginger ale

Equipment

  • 1 pitcher

Method
 

Make the sangria base
  1. Combine the red wine, pomegranate juice, and brandy in a pitcher.
  2. Add the apples, cranberries, and cinnamon stick to the pitcher and stir to combine.
Chill
  1. Chill the sangria base for 4 hours so the fruit flavors mingle, keeping it refrigerated (below 40°F) until ready to serve.
Finish and serve
  1. Stir in the sparkling water or ginger ale just before serving to add fizz.
  2. Serve over ice for a cold, ruby-red presentation.

Notes

Make the base the day before for easy hosting, then add the sparkling water/ginger ale at serving so it stays fizzy. Store covered in the refrigerator up to 2 days; do not freeze. For a lighter option, replace half the brandy with extra pomegranate juice.