Cranberries and apples give this delicious sangria recipe tons of great fall flavors, mix up a pitcher to celebrate the holidays with friends and family!
It’s day four of “Thanksgiving Week” on WhitneyBond.com, and it just so happens to also be “Thirsty Thursday”!
What better way to
handle, I mean enjoy ;-), the holidays with your family than with a pitcher of boozy sangria!
Cranberries, apples, cinnamon and spiced rum give this sangria recipe a delicious burst of fall and winter flavors!
Whether you’re celebrating Thanksgiving with family or Friendsgiving with friends, this sangria recipe will be a hit with everyone!
Make a big pitcher the night before the festivities, so that it’s ready to go the next day. This way the fruit has time to absorb the booze. Because, I don’t know about you all, but one thing I’m always thankful for is deliciously boozy fruit 😉
- 1 orange (thinly sliced)
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- 1 cup spiced rum
- 2 bottles red wine (I used a Tempranillo)
- ¼ cup orange liqueur
- 1 cup cranberry juice
- 1 cup cranberries
- 1 cup red apples (diced)
- 1 cup club soda (chilled)
Add the orange slices to the bottom of a large bowl or pitcher. Sprinkle the brown sugar and cinnamon over the oranges and muddle. (If you don’t have a muddler, the back of a spoon will work also!)
Add the spiced rum, red wine, orange liqueur and cranberry juice. Stir to combine, then add the cranberries and red apples. Place in the refrigerator to chill for at least one hour (preferably overnight). Add the club soda before serving.
If you’re feeling fancy you can add a brown sugar and cinnamon rim, and a slice of orange to the glasses!
Don’t forget to check out the other delicious recipes from “Thanksgiving Week” on WhitneyBond.com including Slow Cooker Sweet Potato Stuffing, Oven Roasted Turkey with Cranberry Jalapeno Relish, Baked Sweetpotato & Three Cheese Dip, and Maple Roasted Brussels Sprouts & Apples!