Slow Cooker Thanksgiving Sangria
Did you make this recipe? Leave a review!
cocktail, cookie shot, cookie shot glass, dessert, recipe, holiday, sangria, thanksgiving, thanksgiving sangria
Loaded with cranberry flavor and seasonal spices, this Slow Cooker Thanksgiving Sangria is the perfect libation to warm you up from the inside out.
(or another dry light-bodied red wine)
(I used apple brandy.)
(plus more for garnish)
(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.
Share Your Food!
on Instagram and use the tag
so we can see what you're cooking in the kitchen!