Thanksgiving Sangria with Cranberry and Maple

Thanksgiving Sangria

Dry red wine, cranberry juice, and maple syrup make a deep-red sangria with thin apple and lemon slices and whole cranberries visible in each glass. Chill the fruit in the wine first, then add cinnamon sticks and star anise shortly before serving. That shorter spice infusion gives the drink a warm aroma without letting star anise overwhelm the fruit.

Allow 15 minutes to prepare the pitcher and at least 1 hour 30 minutes to chill it. The batch makes 6 drinks, about 5 ounces each before fruit or optional ice.

Ingredients for Thanksgiving Sangria

• 1 bottle (750 mL) dry, fruit-forward red wine
• 3/4 cup unsweetened cranberry juice
• 3 tablespoons maple syrup, plus more to taste
• 1 medium red-skinned apple, cored and thinly sliced
• 1 lemon; thinly slice half and juice the other half for about 1 tablespoon juice
• 1/2 cup fresh cranberries
• 2 cinnamon sticks
• 2 whole star anise pieces

Optional for serving: Ice or 1–2 tablespoons club soda per glass.

How to Make Thanksgiving Sangria

1. Prepare the fruit: Core and thinly slice the apple, leaving its red peel on. Thinly slice half the lemon, juice the other half, and rinse the cranberries.
2. Mix the pitcher: In a 2-quart or larger pitcher, stir together the wine, cranberry juice, maple syrup, and lemon juice until the syrup is dispersed. Add the apple slices, lemon slices, and cranberries. Leave out the spices and ice.
3. Chill and taste: Cover and refrigerate for about 1 hour, until the drink is cold and the fruit flavors have begun to infuse. Taste it: stir in a little more maple syrup if it is too tart, or add a small squeeze of lemon if it is too sweet.
4. Infuse the spices: Add both cinnamon sticks and both star anise pieces. Cover and refrigerate for 30–45 minutes. Check after 30 minutes; the spice aroma should be noticeable without dominating the fruit and wine. Remove the spices if their flavor becomes too strong.
5. Serve: Stir gently and pour into clear glasses, spooning some apple, lemon, and cranberries into each. For two featured glasses, add one cinnamon stick and one star anise piece to each. The whole spices are aromatic garnishes, not meant to be eaten. Add ice or club soda to individual glasses only, if desired.

Choosing Wine and Balancing Sweetness

Use a dry red wine for the intended cranberry-maple balance. The listed amount of maple syrup assumes unsweetened cranberry juice, which can be quite tart. If using sweetened cranberry juice, omit the initial maple syrup and add it only after tasting the chilled sangria. A sweet red wine will also change the balance.

How Far Ahead to Make It

The covered wine-and-fruit base can be refrigerated for up to 24 hours before serving. Add the cinnamon and star anise only for the final 30–45 minutes; star anise can become too strong if left in overnight. Keep ice out of the pitcher to avoid dilution, and add optional club soda after pouring so it retains its fizz.

Serve alongside turkey and cranberry pinwheels. For a separate alcohol-free pitcher drink, try sparkling apple cider punch.

Storing Leftover Sangria

Remove the cinnamon and star anise after serving. Cover and refrigerate leftover sangria, and use it within about 24 hours for the best fruit appearance and flavor. Do not store it with ice or club soda added.

Nutrition

Approximate per drink: 170 calories, 0g protein, 0g fat, and 20g carbohydrates. Approximate per 100g: 80 calories, 0g protein, 0g fat, and 9g carbohydrates. Based on 6 drinks without optional ice or club soda. Values vary with the wine, juice, and amount of fruit served; calories include alcohol.