This Cranberry Orange Mulled Wine is the perfect drink for your holiday party and a great Thanksgiving Recipe!
So many great bloggers have come together today to get your menu all set for Thanksgiving! Make sure you scroll to the bottom of the post to get all the recipes you need for a delicious turkey day!
Guys, today is such a fun and exciting day! I’ve teamed up with a bunch of other talented bloggers and we have more than 25 Thanksgiving Recipes to fill your holiday table! I know that looking for the perfect recipes to share on Thanksgiving can be a daunting task, especially when you are like me and you like to do slight variations on the classics with BRAND NEW recipes each year. Well, fear not! Now you have a whole bunch of brand spanking new recipes to try out for this year!
What am I bringing to the table? This amazing and delicious boozy mulled wine! Okay, full confession. This was supposed to be a sangria that could also double as a mulled wine. That way you could have the best of both worlds. A cold drink for the cold drinkers and a hot drink for the hot drinkers. And I think it would have been fine, except that I let it sit in my fridge too many days. It was still delicious cold, but when I heated it up, it got too woodsy from the cinnamon sticks.
So I tried it again and went straight from mixing it to cooking it, and it was YUMMY.
So! This is my advice. If you know you have some guests coming who prefer a cold sangria, serve it to them cold. They will still love it. They will still get drunk and merry and find it delicious. However! If you have guests coming who prefer a piping hot cocktail on a cold blustery Thanksgiving day, put this in front of them warm. The cloves and the cinnamon bring all the flavors together so perfectly.
Cranberry Orange Mulled Wine
- 750 ml bottle of Cabernet Sauvignon
- 1 1/2 cups brandy
- 2 cinnamon sticks
- 2 oranges sliced
- 1 cup cranberry juice
- 1 cup fresh cranberries
- 1 TBSP cloves jammed into the orange slices
- 1/3 cup honey
- Combine all ingredients in a large sauce pot.
- Bring to a quick boil, then reduce to a low simmer for 10 minutes. Serve warm in mugs.
Maple – Glazed Turkey with Bacon and Sage | Five Heart Home
Turkey Tetrazzini w/ Mushrooms and Kale | The Fountain Ave Kitchen
Orange Balsamic Glazed Ham | Cherished Bliss
Turkey Soup | Carmel Moments
Cranberry Stuffed Turkey | Thoughts from Alice
Cauliflower Gratin | Love Grows Wild
Creamy Cheese Corn Casserole | Five Heart Home
Cranberry Citrus Salad with Goat Cheese and Pecans | Delightful E Made
Sautéed French Green Beans | Cherished Bliss
Dairy Free Pumpkin Pie | Cooking with Curls
Apple Pie Waffles | Club Narwhal
Raspberry Pie | Dessert Now Dinner Later
Triple Layer Chocolate Pie | I Should be Mopping the Floor
Salted Caramel Pumpkin Pecan Pie | Lemon Tree Dwelling
No Bake Brown Sugar Cheesecake w/ Spiced Pears | Baking a Moment
Nutella Kahlua Truffles | Kleinworth & Co
Pumpkin Cupcakes & Maple Cream Cheese Frosting | Cupcake Diaries
Cream Filled Coffee Cake | Tastes of Lizzy T
Cranberry Orange Mulled Wine | Wine and Glue
Praline Pumpkin Cheesecake | Maison De Pax