I love Thanksgiving. It’s such a pure, joyful holiday, and everyone in our country celebrates it, unless they’re a real curmudgeon. It’s not marred by gifts or commercialism — it’s just about being thankful, and eating a feast of fantastic fall food.* What could be better?
*Unintentional alliteration, woo!
I am so thankful this year. I am thankful for this time I have to devote to my little family — that I’m able to really relish it and appreciate it. I am thankful for a bright, bubbly, energetic, beautiful, often infuriating, and spirited daughter who is about to turn one. I am thankful for a devoted and caring husband who is also an amazing father. I am thankful for so much I can’t even name it all, but those are the biggies. Sometimes it’s good just to take time out to appreciate what you have, and that’s why I love Thanksgiving.
Since it is cocktail Thursday, even if it is an extra-special Thursday, I have the perfect Thanksgiving cocktail to share: mulled wine sangria.
This would be great as a pre-dinner drink, since it’s autumnal, and not too strong (which is helpful in preventing those tipsy dinner table debates). Enjoy!
Mulled Wine Sangria
Adapted from this recipe
1 (750 mL) bottle merlot or other red wine, chilled and divided
1/3 cup brown sugar
2 tsp whole allspice
1/4 tsp whole cloves
1 (3-inch) cinnamon stick, broken in half
1 (3 x 1 inch) strip orange rind
1/2 cup fresh orange juice (from one large orange)
1/2 orange, thinly sliced and cut in half
Place allspice, cloves, cinnamon, and orange rind in cheesecloth and tie securely into a sachet. Combine 1 cup wine, brown sugar, and sachet in a small saucepan and bring to a simmer. Cook 5 minutes.
Remove from heat and cool. Discard sachet and pour mixture into a pitcher, and add remaining 3 cups wine. Chill thoroughly. Add juice and orange slices. Pour into glasses and top off with club soda.