Need a signature cocktail for Thanksgiving? I have the ideal recipe for you. Loaded with cranberry flavor and seasonal spices, this Slow Cooker Thanksgiving Sangria is the perfect libation to warm you up from the inside out.
This post is sponsored by Crock-Pot® brand. As always, all opinions are my own.
I got super excited when my friends over at Crock-Pot® brand challenged me to come up with new ways to use my Crock-Pot® Slow Cooker. Everyone knows that they are great for soups, stews, dips, and slow-cooking meats, but they have other uses that you might not have thought of. One example: Slow Cooker Thanksgiving Sangria. How’s that for outside the box?
How to Make Slow Cooker Thanksgiving Sangria:
What are the ingredients in Thanksgiving Sangria?
For this red wine-based sangria, start with two bottles of a Rioja from Spain. It’s my preferred varietal. However, any nice dry light-bodied red wine will work. A Pinot Noir would be my second choice.
Next, add a splash of brandy and cranberry juice for warmth and seasonal flavor.
Fruit is another traditional sangria ingredient. My fruit choices: cranberries and orange slices. These two work well together and fit the flavors of the fall season.
Simple syrup gives the recipe some sweetness. You can add more or less depending on how sweet you like your drinks.
Finally, to spice things up, I put in a few cinnamon sticks and about a teaspoon of whole peppercorns. Place the peppercorns in a little mesh bag to make it easy to remove them before serving.
With that, set the temperature to high and let the sangria cook for an hour. Once the sangria is warm and the spice and fruit flavors have melded, you change the setting to low. Your Slow Cooker Thanksgiving Sangria is now ready to serve.
Garnished with fresh cranberries, oranges slices and cinnamon, this libation looks at delicious and bright as it tastes. It’s a classic recipe that you and your guests are going to love and server time and time again.
Thanksgiving Sangria Recipe:
Challenge complete! The flavors of this warm sangria are perfect for fall, and to be honest, the whole way through winter. I come back to this time and again as a signature cocktail for entertaining.
Like any recipe made in a Slow Cooker, this Thanksgiving Sangria is a simple way to serve a lot of folks when entertaining. Cheers!
- 2 bottles Spanish Rioja (or another dry light-bodied red wine)
- 1 cup brandy (I used apple brandy.)
- 1 cup cranberry juice
- 1 cup simple syrup*
- 1 orange sliced
- 1 cup fresh cranberries
- 4-5 cinnamon sticks (plus more for garnish)
- 1 teaspoon whole peppercorns (in a sachet)
Add the wine, brandy, cranberry juice, simple syrup, orange slices, cranberries, cinnamon sticks, and whole peppercorns to your Crock-Pot® 4-Qt Digital Slow Cooker. Stir to combine.
Set the temperature to high and cook the sangria for one hour. Then, set the temperature on low to keep it warm for up to 5 hours.
Serve in insulated mugs and garnish with a cinnamon stick.
*Simple Syrup - In a small saucepan, combine 1 cup of sugar with 1 cup of water. Bring to a boil and cook for about 5 minutes. Allow the syrup to cool before using.