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Harvest Sangria has been my go to holiday libation for the past few years and it’s been a resounding success with our annual crowd.
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Filled with apples, ginger, oranges and cinnamon it positively screams autumn.
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Here are my tweaks…
I leave out the pomegranate.
I make a batch and a half to fill my jug…
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But double the cinnamon, orange and ginger.
This is potent stuff so taste as you go. More cider is sometimes necessary.
Serve in a wine glass with a sprig of fresh rosemary, a single star anise, a wedge of orange and a few apple chunks from the jug. It’s pretty as well as delicious.
Sip, smile… repeat.
Happy Thanksgiving!
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River's world..... 
Dang. I’m trapped at my brother’s with no way to make this, but rest assured I’m making it as soon as I get back to Minnesota!
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Make it the day before and let it sit for 24 hours.
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Happy Thanksgiving!@
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Thank you for another great recipe! Cheers!
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It’s easy to make and quite tasty. Just put it together the day before …
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You’ve inspired a “sangria-off” between the husband and me. I just made your recipe (the biggest variation being that I used some pear vodka we had on hand) and the husband made some (probably inferior) red wine sangria recipe. They are resting and melding and tomorrow will be the showdown.
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That’s funny because I wanted to use pear vodka but my bottle only had a few drops left.
#TeamHarvestSangria
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We did mulled wine in the crockpot, but the mix came out of a bottle and it was slightly on the tart side. Your sangria sounds much better.
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I added a bit more cider and it was perfect.
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