Months ago, I ripped this recipe for rose sangria out of Food and Wine magazine. The recipe has haunted me — I've tried to make it several times, but on each occasion, I've run into problems. The first shot I didn't realize the syrup needed a night to macerate. The second try I thought I had Port in my wine rack, but didn't. The third attempt I could no longer find fresh cranberries at the local market. However, I've decided I WILL make it for my half birthday picnic. There is plenty of time between now and then for me to make sure I have all of the necessary ingredients. A batch can be whipped up in advance and kept chilled in a cooler on the ride out to the Hog Island Oyster Company farm.

Besides the sangria, I'll pack beer, water, and champagne. To look at the recipe,


Rosé Sangria With Cranberries and Apples

Rosé Sangria With Cranberries and Apples


  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.
  2. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
  3. Strain the fruit, reserving the spiced syrup.
  4. 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.

Serves 12.

Make Ahead: the sangria can be refrigerated for up to 6 hours.

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