Friendsgiving Sangria Recipe You’ll Want All Season – Easy, Festive, and Crowd-Pleasing

Friendsgiving calls for something fun, flavorful, and easy to share. This sangria checks all the boxes: it’s big-batch, budget-friendly, and tastes like autumn in a glass. Think crisp apple, tart cranberry, warm spices, and a splash of citrus.

It’s the kind of drink that works before dinner, during the feast, and with pie. Make it ahead, let it chill, and your guests will be asking for the recipe all night.

Why This Recipe Works

This sangria balances sweet fruit, tart citrus, and warm spices without being heavy. The mix of red wine, brandy, and apple cider creates a cozy base that pairs naturally with classic Thanksgiving flavors.

• Balanced sweetness: Apple cider sweetens the sangria so you don’t need a lot of added sugar.
• Bright and festive: Fresh orange and cranberry add color and acidity, keeping the drink lively.
• Make-ahead friendly: The flavor improves as it chills, so you can prep it the day before.
• Customizable: Swap the wine, fruit, or spices based on what you have, and it still works.
• Works with food: It complements turkey, stuffing, and savory sides without overpowering them.

What You’ll Need

• 1 bottle (750 ml) dry red wine (Spanish Tempranillo, Garnacha, or Pinot Noir are great)
• 1 cup apple cider (refrigerated, unfiltered if possible for deeper flavor)
• 1/2 cup brandy (or apple brandy/Calvados for extra apple notes)
• 1/4 cup orange liqueur (such as Cointreau or Triple Sec)
• 2 tablespoons maple syrup (or to taste; honey works too)
• 1 large orange, thinly sliced
• 1 large apple, thinly sliced (Honeycrisp, Gala, or Pink Lady)
• 1 small pear, thinly sliced (optional but lovely)
• 1 cup fresh cranberries (halved if you want more tartness)
• 2 cinnamon sticks
• 3–4 whole cloves (optional; go easy)
• Club soda or ginger beer, for topping just before serving
• Ice, for serving

How to Make It

1. Prep the fruit: Wash and thinly slice the orange, apple, and pear.If your cranberries are large, halve them so they release more flavor.
2. Build the base: In a large pitcher or a clean 2-quart jar, add the wine, apple cider, brandy, orange liqueur, and maple syrup. Stir until the maple syrup dissolves.
3. Add the flavor boosters: Drop in the sliced fruit, cranberries, cinnamon sticks, and cloves. Give everything a gentle stir.
4. Chill: Cover and refrigerate for at least 4 hours, preferably overnight.This helps the spices and fruit infuse the liquid.
5. Taste and tweak: Before serving, taste. If you want it sweeter, add another tablespoon of maple syrup. If it needs brightness, squeeze in a little fresh orange juice.
6. Serve: Fill glasses with ice.Ladle in sangria with some fruit. Top with a splash of club soda for a crisp finish or ginger beer for a spiced kick. Stir gently.
7. Garnish (optional): Add a cinnamon stick, a rosemary sprig, or an extra orange wheel for a festive touch.

Storage Instructions

• Refrigerate: Keep sangria covered in the fridge for up to 48 hours.The flavors continue to meld, but remove whole spices after 24 hours to prevent bitterness.
• Separate the bubbles: Only add club soda or ginger beer right before serving. Don’t store the sangria with the fizzy mixer.
• Leftover fruit: The fruit will be boozy and soft; it’s great spooned over vanilla ice cream or yogurt within a day.
• Make-ahead: Mix the base (wine, cider, spirits, spices) up to 24 hours in advance; add sliced fruit the morning of your gathering for freshest texture.

Benefits of This Recipe

• Easy to scale: Double or triple it in a big drink dispenser and you’re set.
• Budget-friendly: You don’t need fancy wine. A solid $10 bottle works perfectly.
• Seasonal ingredients: Apples, pears, cranberries, and cinnamon feel right at home in November.
• Guest-friendly: Low-lift for the host and fun for guests to pour and garnish themselves.
• Flexible sweetness: Adjust maple syrup and mixers to suit dry or sweet preferences.

What Not to Do

• Don’t use oaky, heavy wines: Big, tannic reds can taste harsh here.Choose lighter, fruit-forward bottles.
• Don’t add sparkling mixers early: They’ll go flat in the fridge. Add right before serving.
• Don’t over-spice: Whole cloves and cinnamon get strong fast. Stick to the amounts listed and remove after a day.
• Don’t skip chilling: Warm, just-mixed sangria tastes disjointed.The rest time is key.
• Don’t oversweeten at first: The fruit releases sweetness as it sits. Taste again before adding more syrup.

Alternatives

• White wine version: Use a dry white like Sauvignon Blanc or a Spanish Albariño. Keep cider, brandy, and fruit the same.Add a few pomegranate arils for color.
• No brandy? Swap bourbon for a warmer note, or use spiced rum for a dessert-like vibe. Reduce maple syrup slightly if using spiced rum.
• Zero-proof option: Replace wine and spirits with a mix of pomegranate juice, cranberry juice, and nonalcoholic red wine or spiced tea. Add a splash of orange juice and top with ginger beer.
• Different fruit: Try pomegranate seeds, persimmon slices, or blackberries.Frozen cranberries work in a pinch and help chill the pitcher.
• Spice swap: Use star anise instead of cloves for a licorice note, or add a thin slice of fresh ginger for warmth.

FAQ

What kind of red wine is best for sangria?

Choose a dry, fruit-forward red like Tempranillo, Garnacha, or Pinot Noir. Avoid heavily oaked or high-tannin wines, which can taste bitter when mixed with fruit and spices.

Can I make this the day before Friendsgiving?

Yes. Mix everything except the sparkling topper and chill overnight.

For the best texture, add sliced fruit the morning of your event and remove whole spices after 24 hours.

How do I keep it from getting too sweet?

Start with the listed maple syrup, then taste after chilling. If it’s still sweet, top with club soda instead of ginger beer, and add a squeeze of lemon to brighten it up.

Can I use bottled cranberry juice instead of fresh cranberries?

Yes, but use 1/2 to 3/4 cup unsweetened cranberry juice and reduce the apple cider by the same amount. Skip extra maple syrup until you taste the final mix.

What if I don’t have brandy?

Use bourbon, spiced rum, or skip spirits and add an extra 1/2 cup apple cider with a splash of orange juice.

The sangria will be lighter but still delicious.

How many servings does this make?

A standard batch makes about 6 to 8 servings, depending on glass size and how much ice or soda you add. Double it for a crowd.

Can I serve it warm?

You can gently warm a portion on the stove over low heat, but don’t boil. Warming will mute the bubbles, so skip the club soda and use extra cider to loosen if needed.

What snacks pair well with this sangria?

Sharp cheddar, blue cheese, prosciutto, roasted nuts, and anything with rosemary or thyme.

It also plays nicely with pumpkin or butternut squash dishes.

How do I make it look extra festive?

Rim glasses with cinnamon sugar, add rosemary sprigs, or float thin orange wheels and star anise in the pitcher. Clear glassware shows off the color best.

Can I cut the alcohol content?

Use half the brandy and top each glass with more club soda. You can also mix half wine and half nonalcoholic red wine or pomegranate juice.

Final Thoughts

This Friendsgiving Sangria is easy to make, easy to love, and easy to adapt.

It’s the kind of recipe that brings people together without adding stress to your prep. Mix it ahead, keep it cold, and let the fruit and spices do the heavy lifting. Whether you’re hosting a full feast or a cozy potluck, this sangria will be the pitcher everyone reaches for all season long.