Rosé Sangria With Cranberries and Apples
From Food and Wine [1]
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.
Serves 12.
Make Ahead: the sangria can be refrigerated for up to 6 hours.
Information
- Category
- Drinks, Cocktails
- Cuisine
- Spanish/Portuguese