I rarely avoid the kitchen, but Thanksgiving is a different story. For one thing, it’s chaos in there. For another, I would never stop eating. So when it comes to drinking on the mother of all food holidays I want to keep it quick and easy, and that’s where Thanksgiving sangria comes into play.
Being able to make a big batch of intoxicants the night before means I don’t have to spend time dodging hot pans or turkey basters while I mix drinks. And when it’s Thanksgiving sangria I can pretty much drink all day without being worried that I’ll pass out on the dinner table… at least not from the alcohol.
The cranberries and rosemary make this sangria perfect for those with the holiday spirit. Unlike most Thanksgiving recipes though it couldn’t be easier to make. Chop the apples, then dump everything in a pitcher and stir. Then stick it in the refrigerator overnight. That’s literally all you have to do. You can easily double, triple, or octuple the recipe as long as you have a big ole bucket to put it in.
Thanksgiving Sangria Recipe
Adapted from Jerry James Stone
1 Bottle Barone Fini Pinot Grigio
12 oz Club Soda
4 oz White Grape Juice
1/4 Cup Sugar
1 Granny Smith Apple (chopped)
1 Golden Delicious Apple (chopped)
1 Cup Fresh Cranberries
2 Sprigs Rosemary
Add all ingredients to pitcher. Stir. Chill overnight. Drink. Drink. Drink.