![Rosé Sangria with Cranberries and Apples](https://cdn.statically.io/img/www.foodandwine.com/thmb/36Tnh5XTMlGiCFAYvToUwGBcfaU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200811-r-rose-sangria-cranberry-be344e7ccb534033889786d782721a69.jpg)
Ingredients
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1 cup water
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1 cup sugar
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1/4 teaspoon crushed red pepper
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1 large cinnamon stick
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4 allspice berries
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3 whole cloves
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1 star anise pod
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2 cups cranberries
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2 Granny Smith apples, diced
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One 750-milliliter bottle Spanish rosé
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1/3 cup ruby port
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1/3 cup Cointreau
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1/3 cup cranberry juice
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Ice cubes, for serving
Directions
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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.
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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.