Recipes Rosé Sangria with Cranberries and Apples 3.0 (541) Add your rating & review 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. More Sangria Recipes By Jose Garces Jose Garces Instagram Chef Jose Garces is regarded as a culinary expert in Spanish and Latin American cuisine, known for his expertise as an Iron Chef, a James Beard Award winner, an entrepreneur, and a food innovator with a restaurant group in Philadelphia. Food & Wine's Editorial Guidelines Updated on April 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Petrina Tinslay Active Time: 20 mins Total Time: 1 hrs 30 mins Yield: 12 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 Directions 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. 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. Rate it Print