Thanksgiving Sangria
This simple Thanksgiving sangria is packed full of pomegranate seeds, apple, orange and semi sweet red wine. This drink is perfect for your holiday table.
You guys! I’m leaving for Grenada tomorrow and I’m stressed because I’m totally not a fan of flying. When I say “I’m not a fan” I mean I really really really hate flying.
Like for real.
Like I went to my doctor and insisted she write me a prescription for Xanax. So, that should be fun. My best friend said I should live tweet my experience with the hashtag #BranonXan. Which sounds like fun in theory but really would just leave my readers wondering if I lost my mind.
Also, I realize I just started two sentenced with the work “like.” My high school English teacher is probably cursing me from Ohio.
Since I won’t be home on Thanksgiving I’m handing this recipe to my husband and insisting he make it for his family in Connecticut.
They can drink this delicious Thanksgiving libation and I will sip on rum cocktail through an umbrella straw. I’m sad that I won’t be home to gorge myself on turkey but at least I can eat seafood and drink cocktails with Gina.
So, there is that.
If you’re not a fan of adding sugar to your sangria you’re in luck with this recipe. I opted to instead us Truvia brown sugar blend (so good!) instead of the usual superfine sugar.
Thanksgiving Sangria
This simple Thanksgiving sangria is packed full of pomegranate seeds, apple, orange and semi sweet red wine. This drink is perfect for your holiday table.
Yield: 6-8 servings
Ingredients:
- 2 apples diced
- 1 orange, sliced
- 1 pomegranate, seeded
- 1 - 3 tablespoons Truvia brown sugar blend
- 1 bottle sangria blend red wine
- 1/4 cup Brandy
- 1/4 cup triple sec
- 1 bottle sweet champagne
Directions:
In a large pitcher add apples, oranges, pomegranate seeds, brown sugar blend, sangria blend red wine, brandy and triple sec. Stir together and let set for a few hours in the fridge.
When you are ready to serve add in champagne and enjoy!
Disclosure: This post was sponsored by Truvia. However, all opinions are 100% my own.
I didn’t grow up with “real” cranberry sauce either! I couldn’t understand what all the fuss was about until I tasted the real thing… I can eat it on it’s own!
Looks marvelous! I never liked jellied cranberry sauce, but the fresh stuff is awesome 🙂
I’ve recently discovered how good ginger pairs with cranberries. So your sauce would be fun to try.
I have always made fresh cranberry sauce so imagine my surprise when my teen-aged son requested I buy the canned jellied cranberry sauce. Apparently he had it at a relative’s house and liked it.
Mimi
Definitely a Thanksgiving staple! Yours looks great and I love the ginger in there. And great minds think alike, my ATTYC post tomorrow is apple-cranberry chutney, lol!
My family only ever had canned cranberry sauce which, honestly, is disgusting. And I thought I hated the stuff until I tried a REAL version. OHMYGOD good. I love that you put ginger in this!
That canned stuff is ghastly. No wonder your parents didn’t like it. I made two kinds this year…one with rosemary and orange and the other with ginger. (I freeze them.)
I remember my mom saying the basic recipe is 4 cups cranberries, half as much sugar and half as much as water. 4-2-1. I’ve never forgotten. 🙂
I love the simplicity and especially the ginger (no nutmeg?) and I think I am doing this. Oh – the make-ahead – that really works for me.
I’m ashamed to admit I like the can.
I am a cranberry sauce FANATIC. My mom has been home making cranberry sauce since I was little. We do it a little differently- no cooking involved! Grind up the berries in an old school grinder with apples, oranges and walnuts. Add some sugar and thats pretty much it! Delicious. I look forward to it every year. Your version looks INCREDIBLE. I feel like I need to try it cooked up. Happy weekend!
this look like the perfect cranberry sauce..
Homemade cranberry sauce beats canned any day. Love the addition of fresh ginger.
Your cranberry sauce looks lovely. It will be great with the Thanksgiving turkey. You made me laugh when you said, “…best of all it isn’t shaped like a can!”
I am so excited! My husband has been asking for a cranberry sauce made with orange (he loves oranges!) . I am so glad you posted this recipe, it sounds great! He is going to be a happy camper next week:)
Nothing can beat homemade food. I am sure this one will be great for your Thanksgiving table.
I love cranberries, sauce, salsa, or even shaped like a can! And I’m all for easy!!! 😉
Happy Thanksgiving!
My Mom usually makes it but one crazy person in my family loves the canned kind – so sometimes we have both. I like the idea of ginger in it!
This cranberry sauce sounds fantastic with ginger and orange, great combination!
Sounds truly amazing! I’d eat it even if it was can shaped 😀
such lovely flavour combinations! love the vibrant colour of this too! yum!
This looks divine! I can’t wait to make it this holiday season 🙂 Your recipes are so creative! PS…I am new to your site and saw that you have a cat named Jolie. We have a little dog named that too!
nutmegnanny replied: — November 10th, 2014 @ 7:58 am
Hi Sammi! I hope you love the sauce and hooray for pets named Jolie 🙂
Looks incredibly amazing! So excited to try this recipe, this is a keeper!
Cranberry sauce is one of my favorites. Oh how delicious this recipe looks! I really like. It’s just incredible. Thank you!
Cranberry sauce is one of my favorite holiday sides! Love the addition of the fresh ginger and that orange zest on top!
Absolutely love the addition of ginger here! Amazing!
This needs to be on everyones Holiday table! Love the flavors of this!
I NEED to have this recipe on my table for the holidays!
The only cranberry sauce I would want on my holiday table!
Great looking recipe. Has anyone added a bit of cinnamon to it?
I can see making a variation of this using either raspberries or cherries with the cranberries, maybe subbing out the orange juice for something more neutral, & using it for danish pastry, or a variety of other things.
nutmegnanny replied: — December 5th, 2018 @ 3:13 pm
Hi Jackie! I have actually cinnamon before and put the sauce in baked goods. It’s a great base for playing around with flavors and fruit.