About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Reanna says

    5 stars
    I have made your sangria on several occasions and it’s always a hit. I double batch it every time ? Thanks for the new holiday tradition!

  2. Carrie says

    5 stars
    Just found this website. Your sangria looks amazing and sound delish! This will definitely be on my table this Thanksgiving!!

  3. Marissa Manzo says

    I’m so excited to make this for THanksgiving this year. Quick question – I already have ground cloves, is there any reason I shouldn’t use those rather than the whole cloves?

    Thanks!

    • Tori Avey says

      Hi Marissa, ground cloves will leave a grainy texture in the beverage, while whole cloves will infuse the liquid with flavor without the grains. I recommend the whole cloves if possible. Enjoy!

  4. Autumn says

    Hi Tori! This recipe looks absolutely incredible. I saw that you specifically noted not to use alcoholic cider in the recipe, is there a particular reason for that? Or simply for moderation? 😉

    • Tori Avey says

      Hi Autumn– there is plenty of alcohol from the wine and triple sec here, and non-alcoholic cider adds some needed sweetness to the drink. Using alcoholic would make this drink almost pure alcohol, and I’m not sure how the flavor would balance.

  5. Myron Schmidt says

    Todays ciders are processed more. Pasteurization is required by law. Now cider is available in filtered (clear like pictured) and unfiltered (the cloudy type us old-timers are accustomed to). This Sangria will be at out table this Thanksgiving. Thanks for this!

    • Tori Avey says

      Hi Elina, allspice berries are the dried whole berries that are ground into a powder to make allspice. They can be found in the spice section of most supermarkets, sometimes under the name “whole allspice.”

  6. Karen says

    Just a question because in the pics the apple cider looks like apple juice…….. Apple cider is much darker and more cloudy Is it just the photograph or did you use apple juice?

  7. Nancy says

    5 stars
    Holy cow this is good! We decided to make it at the last minute on Thanksgiving day and the only problem was that we didn’t double the recipe. I’ve never tasted sangria this good. Thanks Tori, this now a new family tradition.

  8. Benno Rosenthal says

    Cool! And to think that I have been avoiding these two liquors because I did not know they were kosher! Thanks so much for the information!!

  9. Coco Galvez says

    My oldest son was born in Thanksgiving, I guess your parents and I have a common reason to give thanks that day, one of many, Happy Birthday Tori I wish you, everything you wish for, and more. xoxo

    • Tori Avey says

      Hi Benno, yes– Cointreau is kosher, and there are also kosher certified brands of triple sec (look for a hechsher).

      From the Cointreau site: Cointreau has a rabbinical guarantee: the “Consistoire” of Paris has allowed its consumption. You can check this information on http://www.consistoire.org. This website is in French, but please follow the link on the homepage: “Nouveautés Kacherout” (New Kacherout), and then “liste complète des produits sélectionnés hors Pessah” (complete list of selected products out of Pessah).

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