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Nothing beats this Fall Harvest Sangria that combines seasonal tastes in a single scrumptious sip. With a homemade pumpkin mix and tons of fresh fruit, it'll wow everyone at your holiday party while giving them something different to drink during your festive get-togethers.
I whipped up this sangria the first time I hosted Thanksgiving at my place. My mother-in-law hardly ever touches alcohol but downed three glasses and still brings it up every year since. The golden-orange color with bits of fruit bobbing around makes it look just as amazing as it tastes.
Ingredients
- Pumpkin puree: Forms the main flavor foundation and adds smoothness to your drink
- Water: Thins out your pumpkin mixture to just the right texture
- Maple syrup: Brings natural sweetness that works better with fall flavors than regular sugar
- Pumpkin pie spice: Spreads those warm, cozy spices all through your drink
- Vanilla extract: Gives everything a nice mellow background note
- Dry white wine: Makes the classic sangria base without being too strong
- Apple cider: Adds real autumn taste and natural sweetness
- Spiced rum: Brings extra warmth and depth to your cocktail
- Orange liqueur: Adds a burst of citrus that lifts all the flavors
- Fresh cranberries: Give your drink festive red pops and a touch of tartness
- Firm apple and pear: Stay crunchy in your drink while soaking up all the yummy flavors
Step-by-Step Instructions
- Make your pumpkin syrup:
- Mix pumpkin puree, water, maple syrup, pumpkin pie spice, and vanilla in a pot. Heat it until it bubbles gently, stirring now and then so it doesn't burn. Turn down the heat and let it cook about 10 minutes until it gets a bit thicker. It should stick to the back of your spoon but still pour easily. If you want it super smooth, buzz it with a stick blender until it's all mixed together.
- Create your sangria base:
- Empty the white wine into a big clear pitcher. Add your apple cider, spiced rum, and orange liqueur. Using a see-through pitcher lets the pretty color show and becomes part of your table setting. Make sure your pitcher holds at least 2 quarts so everything fits with room to stir.
- Mix in the pumpkin syrup:
- Pour your warm pumpkin syrup into the wine mix. The slight warmth helps it blend better with the alcohol. Stir it really well with a long spoon, making sure you reach down to the bottom to mix everything completely. You'll see it turn a beautiful golden-orange color.
- Toss in the fruit:
- Cut out the cores from your apple and pear and chop them into small half-inch chunks, keeping the skin on for color. Add these fruit pieces and the fresh cranberries to your pitcher. The fruit will start floating on top but will slowly soak up the sangria flavors. Just don't leave those cranberries in for more than a couple hours.
- Cool it down and enjoy:
- Put your pitcher in the fridge for at least 1-2 hours before you serve it. This cooling time lets all the flavors mix together and taste better. Give it a good stir before you pour it into glasses. Serve in wine glasses and make sure everyone gets some of the boozy fruit bits.
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This sangria has turned into my go-to Thanksgiving contribution. The pumpkin syrup really makes it special. I found out that using pumpkin I roasted and pureed myself tastes way better than the stuff from a can. The natural sweetness and freshness of homemade puree gives it a real authentic taste that everyone notices.
Picking Your Perfect Wine
Your wine choice really matters for good sangria. For this Thanksgiving version, go with a dry white that's got some zip to it. Chardonnay does the job nicely since it's bold enough to stand up to all the other flavors but won't take over. You don't need to buy something super expensive, just pick something you'd enjoy drinking by itself. Stay away from really oaky ones because they might clash with the pumpkin and spices.
Fruit Tips and Tricks
The fruit in this sangria looks pretty and adds flavor too. Go for apples and pears that stay firm when you bite them. Honeycrisp or Gala apples and Bosc or Anjou pears work great because they don't get mushy after soaking. Cut your fruit right before you add it to stop it from turning brown. Keep the skin on for nice color contrast and extra nutrients.
Make it Ahead of Time
This sangria actually tastes better the longer it sits, which makes party planning so much easier. You can mix up everything except the cranberries up to a day ahead. The pumpkin syrup can be made even earlier and kept in your fridge for a week. Just toss in the cranberries a couple hours before serving so they don't make everything taste bitter. A fully mixed batch stays good in the fridge for about three days.
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Frequently Asked Questions
- → Can I make this with canned pumpkin?
Sure, canned pumpkin works, but homemade puree brings out fresh and vibrant flavors. It’s simple to make and worth the effort!
- → Which white wine pairs best?
Use an affordable dry white wine, such as Sauvignon Blanc or Chardonnay, that you enjoy sipping on its own.
- → How far ahead can I prep this drink?
You can make the sangria a day in advance and let the flavors meld overnight. However, remove cranberries after a couple of hours to avoid any bitterness.
- → Is orange liqueur necessary? What’s a swap?
Orange liqueur can be replaced with freshly squeezed orange juice for a lighter, alcohol-free twist.
- → Can I skip all the booze?
Absolutely! Leave out the rum, wine, and liqueur. Use extra apple cider and orange juice for a no-alcohol version.