Rosé Sangria with Cranberries and Apples

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This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick. More Sangria Recipes

By

Jose Garces

Updated on April 19, 2021

Rosé Sangria with Cranberries and Apples — Photo: © Petrina Tinslay

Active Time:

20 mins

Total Time:

1 hr 30 mins

Yield:

12

Cook Mode (Keep screen awake)

Ingredients

1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 Granny Smith apples, diced
One 750-milliliter bottle Spanish rosé
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice
Ice cubes, for serving

Directions

In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

Make Ahead

The sangria can be refrigerated for up to 6 hours.

Originally appeared: November 2008

Rosé Sangria with Cranberries and Apples

Ingredients

Directions

Make Ahead

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