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This Thanksgiving Sangria is the perfect festive cocktail that brings all the flavors of fall into one delicious glass. Infused with homemade pumpkin syrup and loaded with fresh fruits, it's a beautiful way to celebrate the season while giving your guests something unexpected to sip on during holiday gatherings.
I first created this sangria when hosting Thanksgiving for the first time in my own home. My mother-in-law who rarely drinks alcohol had three glasses and still talks about it years later. The beautiful amber color with floating fruit pieces makes it as gorgeous as it is delicious.
Ingredients
- Pumpkin puree: Creates the base flavor and gives a silky texture to the drink
- Water: Helps thin the pumpkin syrup to the perfect consistency
- Maple syrup: Adds natural sweetness that complements the fall flavors better than sugar
- Pumpkin pie spice: Infuses the classic warming spices throughout the drink
- Vanilla extract: Rounds out the flavors with a subtle depth
- Dry white wine: Provides the traditional sangria base without overpowering
- Apple cider: Brings authentic fall flavor and natural sweetness
- Spiced rum: Adds warmth and complexity to the cocktail
- Orange liqueur: Brightens the drink with citrus notes
- Fresh cranberries: Add a festive pop of color and slight tartness
- Firm apple and pear: Provide fruit pieces that stay crisp and absorb the flavors
Step-by-Step Instructions
- Prepare the pumpkin syrup:
- Combine pumpkin puree, water, maple syrup, pumpkin pie spice, and vanilla in a medium saucepan. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent scorching. Reduce heat and simmer for approximately 10 minutes until the syrup has thickened slightly. The mixture should coat the back of a spoon but still pour easily. For an ultra-smooth texture, blend the syrup with a hand blender until completely emulsified.
- Assemble the sangria base:
- Pour the bottle of white wine into a large glass pitcher. Add the apple cider, spiced rum, and orange liqueur to the wine. The clear pitcher allows the beautiful color to show through, becoming part of your table decor. Make sure your pitcher can hold at least 2 quarts to accommodate all ingredients plus room for stirring.
- Add the pumpkin syrup:
- Pour the prepared pumpkin syrup into the pitcher with the wine mixture while it's still slightly warm. This helps it incorporate more easily with the alcohol. Stir thoroughly with a long spoon, making sure to reach the bottom of the pitcher to fully integrate all ingredients. The mixture will take on a beautiful amber hue.
- Add the fruits:
- Core and dice the apple and pear into half-inch cubes, leaving the skin on for color and texture. Add the diced fruits and fresh cranberries to the pitcher. The fruits will float initially but will gradually absorb the flavors of the sangria. The cranberries add beautiful color but remember not to leave them in for more than a couple of hours.
- Chill and serve:
- Place the pitcher in the refrigerator for at least 1-2 hours before serving. This chilling time allows the flavors to meld and develop complexity. For best results, give the sangria a good stir before pouring into glasses. Serve in wine glasses and make sure each serving gets some of the soaked fruit pieces.
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This sangria has become my signature Thanksgiving contribution. The pumpkin syrup is truly the magical ingredient here. I discovered that using homemade pumpkin puree makes an incredible difference in flavor compared to canned. The natural sweetness and freshness of homemade puree creates a more authentic flavor that guests always comment on.
Choosing the Right Wine
The foundation of any good sangria is the wine itself. For this Thanksgiving version, select a dry white wine with balanced acidity. Chardonnay works wonderfully as it has enough body to stand up to the other flavors without overwhelming them. While you don't need to spend a fortune, choose a wine you would enjoy drinking on its own. Avoid overly oaked varieties as they can clash with the pumpkin and spice notes.
Fruit Selection and Preparation
The fruits in this sangria serve both functional and aesthetic purposes. Choose apples and pears that are firm and crisp. Varieties like Honeycrisp or Gala apples and Bosc or Anjou pears work particularly well as they maintain their texture even after soaking. Cut the fruits shortly before adding them to the sangria to prevent browning. Leaving the skin on adds beautiful color contrast and contains beneficial nutrients.
Make-Ahead Magic
This sangria actually improves with time, making it perfect for busy holiday entertaining. You can prepare everything except the fresh cranberries up to 24 hours in advance. The pumpkin syrup can be made even further ahead and stored in the refrigerator for up to a week. Add the cranberries just a couple hours before serving to prevent them from imparting bitterness. A fully prepared batch will keep well in the refrigerator for up to three days.
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Frequently Asked Questions
- → Can I use canned pumpkin puree?
Yes, you can use canned pumpkin puree, but homemade puree offers a fresher and more flavorful result. Making it at home is easy and enhances the overall taste.
- → What type of white wine should I use?
Choose an inexpensive dry white wine like Chardonnay or Sauvignon Blanc. It should be a wine you would enjoy drinking on its own.
- → Can I make this in advance?
Yes, you can prepare this sangria a day ahead and let it chill overnight. However, avoid leaving cranberries in for more than a few hours to prevent bitterness.
- → What can I use instead of orange liqueur?
You can substitute orange liqueur with fresh orange juice for a lighter, non-alcoholic alternative without sacrificing flavor.
- → Can I omit the alcohol completely?
Yes, you can skip the wine, spiced rum, and liqueur. Replace them with additional apple cider and orange juice for a non-alcoholic variation.