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Slow Cooker Thanksgiving Sangria


Course: Drinks
Cuisine: American, Italian
Keyword: cocktail, cookie shot, cookie shot glass, dessert, recipe, holiday, sangria, thanksgiving, thanksgiving sangria
Servings: 12 servings
Loaded with cranberry flavor and seasonal spices, this Slow Cooker Thanksgiving Sangria is the perfect libation to warm you up from the inside out.

Ingredients

  • 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)

Instructions

  • 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.

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.

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