O food columnist Sunny Anderson often begins her Thanksgiving meal with this fizzy cranberry-plum sangria.
Serves 10 to 12


  • 2 bottles (750 ml) dry red wine, such as Pinot Noir
  • 4 cups cranberry juice
  • ⅓ cup honey
  • 1 lemon, sliced and seeded
  • 6 ripe plums, pitted and sliced
  • 2 cups sparkling water, chilled
  • Crushed ice


Active time: 10 minutes
Total time: 2 hours

In 2 large pitchers, mix half of wine, cranberry juice, honey, and lemons in each and stir until honey dissolves. Add plums and refrigerate until chilled, about 2 hours. Just before serving, add sparkling water and pour over ice.

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