Thanksgiving Fall Sangria

White Wine Fall Sangria With Pomegranate and Green Tea

The Spruce / S&C Design Studios

Prep: 10 mins
Cook: 0 mins
Chill: 8 hrs
Total: 8 hrs 10 mins
Servings: 15 servings

Autumn is a time for warm, inviting flavors and it's a great opportunity to bring those into a sangria. This fall recipe does that with the combination of green tea, pomegranate, and cinnamon. It's a fantastic drink to share with friends at parties or family around the Thanksgiving dinner table.

This sangria is a little lighter than most cold-weather recipes. It opts for a dry white wine (e.g., Pinot Grigio, Sauvignon Blanc) rather than red. This gives the sangria a crispness that works very well against the dark, thick taste of the pomegranate juice. Green tea brings in a lively element that accentuates the gin and brandy, while playing nicely off the cinnamon.

It's an explosion of flavor that is tantalizing and has a universal appeal (even for those who don't typically enjoy sangria). Despite the ingredient list, it's very easy to put together so you can concentrate on other entertaining matters. Just cut the fruits, pour the liquids, and chill it overnight!


Steps to Make It

  1. Gather the ingredients.

    Ingredients for a Thanksgiving Fall Sangria
    The Spruce / S&C Design Studios
  2. In a pitcher, pour the chilled green tea, pomegranate juice, brandy, gin, and cinnamon syrup. Stir well.

    Ingredients for a Pomegranate Fall Sangria
    The Spruce / S&C Design Studios
  3. Add a full bottle of dry white wine.

    Mixing Pinot Grigio Into a Fall Sangria
    The Spruce / S&C Design Studios
  4. Cut an apple, pear, and orange into slices and add them to the pitcher. Cover with plastic wrap and refrigerate overnight to let the flavors marry.

    Apples, Pears, Oranges, and Cinnamon for a Fall Sangria
    The Spruce / S&C Design Studios
  5. When it's time to serve the sangria, pour the club soda into the pitcher. Serve in glasses over ice, garnishing each with half an apple and orange slice and a cinnamon stick.

    Fall Sangria for Thanksgiving
    The Spruce / S&C Design Studios
  6. Enjoy!


  • The sangria is a 60-ounce punch recipe, the perfect size for the average serving pitcher. It's enough for 15 four-ounce servings.
  • Like most sangria recipes, you'll want to make this punch up the night before you intend to serve it. Refrigerating the beverage overnight with fresh fruit slices allows the flavors to marry and create a cohesive, complex taste.
  • For the best flavor, brew the tea with hot water and use the time suggested on the label or box. Place it in the refrigerator to chill for about one hour.
  • You can make cinnamon syrup at home in less than an hour—just be sure to chill it before making the sangria. Alternatively, it's a popular flavor for beverage syrups and you can likely find it with other coffee sweeteners at well-stocked markets.

How Strong Is a Fall Sangria?

The tea and fruit juice brings this sangria down to a strength similar to the average wine, despite the full cup of liquor. You can expect its alcohol content to be around 10 percent ABV (20 proof). That's the perfect strength for a party punch and you shouldn't have to worry about your guests getting tipsy after a glass or two.

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