The Thanksgiving recipe bonanza continues this week with an easy to make holiday sangria. I’m a big proponent of batch cocktails for entertaining because they’re great for the host so that you can prep them ahead of time and guest can serve themselves. They’re also great for guests, because it takes some of the guesswork out of deciding what to drink. Whenever I serve a signature cocktail it’s almost always the option guests pick to drink. I get this prepped in the morning, and then it’s ready to serve over ice when everyone arrives; it’s a perfect precursor to enjoy with some light snacks before the main event starts. Get the recipe below (PS: if you’re looking for more Thanksgiving recipes, my cookbook New England Invite has a whole chapter dedicated to the holiday!).
- 1 Bottle of White Wine (Sauvignon Blanc works well)
- 1.5 Cups of Apple Cider
- 1 Large Orange, cut into slices
- 1 Large Red Apple, cored and sliced
- 1 Cup of Frozen Cranberries
- 4 Sprigs of Rosemary, plus more for garnish
- In a large pitcher, combine white wine, apple cider, orange slices, apple slices, frozen cranberries and fresh rosemary.
- Stir to combine and chill for an hour before serving.
- Serve over ice and garnish with additional rosemary sprigs.
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