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Thanksgiving Syrah & Cider Sangria

Thanksgiving Syrah & Cider Sangria
Recipe Date:
Serving Size:
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Imperial (US)
  • 4 1/2 cups apple cider (non alcoholic)
  • 2 tbsps sugar
  • 6 whole cloves
  • 4 cinnamon sticks
  • 4 allspice berries
  • 1 apple - cored and sliced thin
  • 1 red bartlett pear - cored and sliced thin
  • 12 ozs seedless grapes
  • 1 bottle of 2016 Renwood Syrah
  • 1/2 cup Cointreau or triple sec
  • 1/4 cup brandy
  • 1 1/2 tsps vanilla
  • Serving size 10
  • Prep Time 5 minutes
  • Cook Time 10 minutes
  1. In a small saucepan, whisk together the apple cider and sugar over medium heat till the sugar is dissolved.
  2. Add the whole cloves, cinnamon sticks, and allspice berries. Bring the mixture to a boil. Let it simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Strain the cider.
  3. Place the sliced fruit and grapes into the bottom of a sangria pitcher. Pour in the strained cider, red wine, Cointreau or triple sec, brandy, and vanilla. Stir.
  4. Chill the sangria for at least 3 hours, up to overnight. Stir again before serving. Pour sangria and a few pieces of fruit into each glass. Keep in mind that this sangria is sweet. Cut the added sugar if you prefer.

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