From the Cook
From the Cook
From the Cook
From the Cook
1/5
Thanksgiving Sangria
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Instructions
1
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Slice apples, pears and orange. Add to a large pitcher with cranberries and cinnamon sticks.
2
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Pour in apple juice, orange juice, Pinot Grigio and vodka. Stir to combine.
3
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Cover and refrigerate for at least 4 hours or overnight to let the flavors infuse.
4
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When ready to serve, gently stir in soda water. Pour into glasses for serving and garnish with a cinnamon stick and orange wedge.
My Calorie Intake
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Tips & Tricks (5)
- Freeze Fruit Strategically ❄️Freeze half your fruit pieces overnight and add them just before serving instead of ice—they chill the sangria without diluting it as they melt.
- Toast Cinnamon Sticks First 🌟Lightly toast cinnamon sticks in a dry pan for 30 seconds before adding to infuse deeper, more complex spice flavors into your sangria.
- Make-Ahead Timing 🕐Prepare the wine, juice, and cinnamon base 24 hours ahead, but add fresh fruit and soda water only 2-3 hours before serving to maintain crisp texture and vibrant flavor.
- Juice Release Technique 🍊Gently bruise orange slices and pear pieces with the back of a spoon as you add them to release natural juices and enhance the fruit-forward taste without crushing them.
- Chill Your Pitcher First 🧊Place your serving pitcher in the freezer for 15 minutes before adding sangria so it stays perfectly chilled longer without requiring excessive ice that dilutes the drink.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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