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,
- 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
- 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.
- Drinks, Cocktails