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Rosé Sangria with Cranberries and Apples
© Petrina Tinslay

Rosé Sangria with Cranberries and Apples

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 30 MIN Plus overnight macerating
  • SERVINGS: 12
  • MAKE-AHEAD

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.

  1. 1 cup water
  2. 1 cup sugar
  3. 1/4 teaspoon crushed red pepper
  4. 1 large cinnamon stick
  5. 4 allspice berries
  6. 3 whole cloves
  7. 1 star anise pod
  8. 2 cups cranberries
  9. 2 Granny Smith apples, diced
  10. One 750-milliliter bottle Spanish rosé
  11. 1/3 cup ruby port
  12. 1/3 cup Cointreau
  13. 1/3 cup cranberry juice
  14. Ice cubes, for serving
  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.
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