3.6 159

Rosé Sangria with Cranberries and Apples

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

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.

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KEY: Fall, Winter, Christmas, Cocktail Party, Holiday Open House, Thanksgiving, Spanish, Cocktails, Make Ahead, Cocktail App, Updated, Cocktail app cocktails, Wine & Beer

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How to Make Rosé Sangria

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

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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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