Thanksgiving Sangria Recipe
One holiday down… a couple more to go. I’m sure you’re going to need to BYOB to a few holiday parties this year, so why not make something unique to share with everyone? Make a delicious Thanksgiving Sangria with our Sh!tshow wine. It’s only fitting. We found a great recipe that uses pomegranate juice and ginger. But you can substitute the pomegranate for cranberry if that’s more your vibe. Just like you can sub out the Sh!tshow for our Grat!tude wine if thats more your vibe.
- 3 cups pomegranate juice
- 5 (3") cinnamon sticks
- ½ teaspoon whole allspice
- 1 (4") piece peeled fresh ginger, thinly sliced (about ¾ cup), divided
- 1 bottle if your favorite Sh!tshow (or Grat!tude) Wine
- 1 Bartlett pear, quartered lengthwise, thinly sliced crosswise
- ½ cup pomegranate seeds
- ½ cup spiced rum
- 1 (750-ml) bottle pear or apple sparkling cider
Bring pomegranate juice, cinnamon, allspice, and one-third of ginger to a simmer in a small saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes.
Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, pear, pomegranate seeds, rum, cinnamon sticks, and remaining ginger and stir to combine. Cover and chill at least 4 hours.
To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider.
DO AHEAD: Sangria, without ice or cider, can be made 1 day ahead. Cover and chill.
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