Crock-Pot Thanksgiving Sangria | Inspired by Charm

Slow Cooker 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.
Course Drinks
Cuisine American, Italian
Keyword cocktail, cookie shot, cookie shot glass, dessert, recipe, holiday, sangria, thanksgiving, thanksgiving sangria
Servings 12 servings


  • 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)


  1. 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.
  2. 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.
  3. Serve in insulated mugs and garnish with a cinnamon stick.

Recipe Notes

*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.