Sweet Life Disclosure: This is a sponsored post with Sprouts. Thank you for supporting the companies I collaborate with to bring you exciting, new recipes.
I’m kicking of November with a toast in celebration of Friendsgiving. I’ve teamed up with Sprouts for a virtual Thanksgiving celebration featuring 11 amazing bloggers. Fun! We’ve got you all covered for Thanksgiving from appetizer, side dishes and desserts. I was pleased to be asked to share a Thanksgiving cocktail.
My first thought was to create a fun, fizzy cranberry cocktail featuring champagne, but when I browsed the Sprouts produce I was inspired to create a spiced sangria made with both fresh fruit and dried fruits.
Thanksgiving is the perfect occasion to mix up a fragrant big batch cocktail. What makes this seasonal sangria wonderful is you make the spiced fruit syrup in advance. The night before, top with red wine and place in fridge to chill. The day of simply place your punch bowl out and guests are free to serve themselves. For this spiced sangria, I use fresh cranberries, pears, pomegranate and apples mixed with dried fruit. I picked up a few containers of dried fruit next to the produce section at Sprout’s. I went with dried cranberries, dried compote (which consists of dried prunes, nectarines, peaches, pears, apples and apricots) and dried Bing cherries.
Highlighting a mix of fresh and dried fruit in sangria create an aromatic, flavorful cocktail. I began my sangria with a spiced fruit base using Wholesome organic brown sugar, simply organics ground ginger, and simply organics vanilla extract combined with water, once the syrup comes to a boil, remove from heat, add both fresh and dried fruit and allow to infuse. Once the spiced fruit syrup cools completely. Place in the fridge until you’re ready to add wine.
I also wanted a vibrant garnish for my guests to add to their sangria glasses. Using Wholesome organic coconut sugar, fresh cranberries and wholesome agave I created coconut sugar dusted cranberries. These little jewels are easy to make, plus they add a delicious warmth to our cocktail.
We invite you to kick off your Thanksgiving feast with a festive toast to the family and friend that surround your thanksgiving table this year. After all, alongside every great meal is a great cocktail!
- For Spiced Fruit Syrup
- 2 cups water
- 1 cups Wholesome Organic brown sugar
- 2 teaspoons simply organic vanilla extract
- 1 teaspoon simply organic ground ginger
- 1 container Sprouts Dried compote fruit
- 1 small container of Sprouts’ dried cranberries
- 1 small container of Sprouts’ dried Bing cherries
- 2 cups fresh cranberries
- 2 apples diced
- 2 pears diced
- ½ pomegranate
- For Spiced Thanksgiving Sangria
- 1 bottle of red wine
- 1 batch spiced fruit syrup
- 1 cup cranberry juice
- 3/4 cup Cointreau
- ½ cup brandy
- Coconut Sugar Dusted Cranberries
- 2 cups wholesome organic coconut sugar
- 2 tablespoons wholesome agave
- 1 cup water
- 4 cup fresh cranberries
- For spiced syrup: Place water, brown sugar, vanilla extract and ground ginger in a saucepan, bring to a boil. Remove from heat, add both dried and fresh fruit to saucepan and allow to infuse for 1 hour. Place in fridge until ready to make sangria.
- For Spiced Sangria: Combine all ingredients in a punch bowl. Cover and refrigerate until ready to serve, at least 4 hours. Serve chilled garnished with sugar dusted cranberries.
- For Coconut Sugar Dusted Cranberries: In a saucepan over low heat, combine 1 cup coconut sugar agave and water, stirring until dissolved. Bring to a simmer, add cranberries and stir to coat cranberries. Simmer for 3 minutes, you do not cranberries to pop. Remove from heat; allow to cool. Once cranberries have cooled, roll in remaining coconut sugar. Use sugared cranberries to garnish sangria.