Rosé Sangria with Cranberries & Apples

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Ingredients

  • 1 cup water

  • 1 cup sugar 

  • ¼ 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

  • ⅓ cup ruby port

  • ⅓ cup Cointreau

  • ⅓ cup cranberry juice

  • Ice cubes, for serving 



How to Make It

Step 1 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. 

Step 2 Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and ¾ cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice. 



The Cypress TableSavoya BeidlDrinks, Fall Drinks, recipes, rose sangria, cranberries and applesComment