Rosé Sangria with Cranberries and Apples

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.

Slideshow: More Sangria Recipes

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  • Servings: 12
  • Time(Other): Plus overnight macerating

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How to Make Rosé Sangria


  • 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

How to make this recipe

  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.

  2. 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.

Contributed By Photo © Petrina Tinslay Published November 2008

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